Artificial meat of the present invention comprises: 100 parts by weight of slug powder; 150-200 parts by weight of gluten powder; 10-20 parts by weight of soybean powder; 20-30 parts by weight of edible gum; 5-10 part by weight of transglutaminase; 5-10 parts by weight of collagen; 10-20 parts by weight of mushroom powder; 5-10 parts by weigh of garlic powder; 0.005-0.01 part by weight of sa 0.005-0.01 part by weight of sugar; and 80-150 parts by weight of water, with respect to 100 parts by weight of the slug powder. Transglutaminase is included to accelerate re-crosslinking of proteins, so even if the gluten content is reduced, a real meat-like texture can be realized.
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