Abstract: Chicken breast was selected as raw materials to discuss the effect of high pressure treatment and carrageenan on the quality of minced chicken products. Based on single factor experiment,orthogonal experiment was used to select carrageenan addition,pressure levels and holding time. The index were water loss rate,cooking loss,color,gel property. The results showed that the minced chicken products would have the best treatment effect :water-holding capacity of 62.41%,hardness of 12641.72 g and had a good gel when the carrageenan added 0.6%,400 MPa pressure,holding pressure for 5 min. This study indicated that UHP treatment with carrageenan addition could improve the yield of minced chicken products and formation of chicken meat products.