Soy protein texturization meat-imitation product and preparation method thereof

The invention discloses a method for preparing a texture soybean protein meat-like product. The invention considers the influence of the content of soybean separate protein, the water content of material, extrusion temperature and the rotating speed of a screw rod on texture degree and confirms the optimized parameter for processing the product as follows: the water content of the material is 48%-56%; the extrusion temperature of four areas is 150.8 DEG C to 153.5 DEG C; the rotating speed of the screw rod is 202-209rpm; and the content of separate protein is 34.5%-37.7%. Under the condition, the product has good tissue structure and obvious cellosilk and meets the requirement of the quality. The invention also optimizes the technical parameters of the methods for processing the prepared texture soybean protein meat-like product by pickling, marinating, coloring, baking and the like, and the processing methods can effectively overwhelm the bean flavor of fibrous soybean protein to ensure that the texture soybean protein meat-like product has the fragrance similar as roasted chicken and has the taste and the flavor similar as the quality of the roasted chicken in market at present.