An object of this disclosure is to provide a liquid seasoning containing a plant-based meat product to which flavor similar to a cooked and processed meat and meat texture (soft smooth texture and juiciness of meat) when eating except texture (grain texture and fiber texture) by a physical resistance when chewing are given, and a method of producing such a liquid seasoning, as well as a plant-based meat product having improved meat texture and a method of producing such a plant-based meat product. This disclosure further provides a method of producing a liquid seasoning containing a plant-based meat product, the method includes using a seasoning liquid, a food having emulsification capability, a dry textured vegetable protein, a food containing water-soluble polysaccharide, and edible oil/fat, as essential raw material components, mixing these essential raw material components, emulsifying the seasoning liquid, and performing a heating process at 70 °C or more and less than 100 °C after impregnating the dry textured vegetable protein with the obtained emulsified liquid seasoning.
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