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Abstract

A method for preparing a plant-based meat includes the following steps: (1) mixing a nanoemulsion with dry particles; the nanoemulsion has a particle size ranging from 300 nm to 320 nm; (2) refrigerating the mixture from step (1) for at least one hour and obtain the plant-based meat. The nanoemulsion has a particle size ranging from 300 nm to 320 nm. The plant-based meat prepared by using the nanoemulsion can retain flavors after various cooking methods. The plant-based meat can withstand different pH values and temperatures, and remains stable at different concentrations of salt, sugar, lipids, protein, carbohydrates and a variety of organic compounds, and will not lower consumer's flavor expectations and perceptions. The plant-based meat retains more flavors, so less flavoring is needed, and the cost will be reduced.

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First Claim