In this study,the sensory score was used as the evaluation index,and the single factor test confirmed that the optimal content of pork was 13.5％.When the optimal content was lower than the optimal content,its change had a greater impact on the score values of color,flavor and taste.When the optimal content was higher than the optimal content,its change had a greater impact on the score values of tissue structure and taste.The optimal content of chicken meat was 6.0％.When the content was lower or higher than the optimal content,the change of the content had a great effect on taste and juiciness scores.The optimal content of soy protein isolate was 6.0％.When the content was lower or higher than the optimal content,the change of soy protein isolate had a great effect on the tissue structure and flavor scores.The orthogonal test of three factors and three levels was carried out,and the optimal factor combination was confirmed as 13.5％pork content,6.0％chicken content and 6.0％soy protein isolate content.
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