Green and environment-friendly subcritical water-assisted constructed plant double-protein-based dried meat floss and preparation method thereof

Abstract

The invention discloses green and environment-friendly subcritical water-assisted constructed plant double-protein-based dried meat floss and a preparation method thereof, and belongs to the technical field of food. The preparation method of the plant dried meat floss comprises the following steps: modifying soybean drawing protein and bran protein by using subcritical water, mixing the modified double protein, seasoning auxiliary materials, color mixing auxiliary materials and curcumin according to a certain proportion, and performing high-temperature baking, floss wiping, floss picking, packaging and other processes on the mixed materials to obtain the dried meat floss. The plant dried meat floss has the characteristics of being crisp, fluffy, golden in color, fine and uniform in fiber, anti-inflammatory and the like, not only has unique flavor, texture and anti-inflammatory function, but also is green and environment-friendly in preparation process and low in raw material price, and provides a theoretical basis for developing novel green, economic and nutritional dried meat floss products.

Description

Technical Field

[0001] The present invention belongs to the technical field of food processing, and particularly relates to a plant double-protein-based meat floss constructed by green and environmentally friendly subcritical water assistance and a preparation method thereof. Background Art

[0002] With the continuous growth of the global population, the demand for food consumption has increased significantly, and traditional meat products and their processed products are facing the contradiction between supply and demand and the challenges of sustainable development. The emergence of plant-based foods represented by plant-based meat products can meet the growing consumer demand for high-protein foods, while optimizing the dietary structure of residents and improving the level of nutrition and health. As a typical deep-processed meat product, meat floss is a nutritious and delicious meat product made from fresh high-quality lean meat through processes such as boiling, frying, and fluffing. Its convenience, long shelf life, and crispy texture are deeply favored by consumers (Ren Xiumei, Zhang Shiqi, Wang Yating, et al. Optimization, characteristics and flavor components analysis of a new type of yak meat floss [J]. Food Engineering, 2024, (02): 38-44+54.). Driven by the concept of sustainable development, plant-based protein products have gradually become the focus of market attention due to their health attributes, eco-friendly characteristics, and sensory experiences similar to traditional meat products. Compared with traditional animal-derived proteins, the plant protein production system shows significant environmental advantages, with water consumption per unit of protein production reduced by 60%-70%, land use efficiency increased by 2-3 times, and greenhouse gas emissions reduced by more than 90% (Journal of Food Safety and Quality, 2025, 16(03): 123-129.). From a nutritional perspective, plant proteins not only contain no cholesterol and trans fatty acids at all, but their amino acid composition also better meets the requirements of modern dietary guidelines, while effectively avoiding the risk of veterinary drug residues in animal-derived products (Zhang, T., Dou, W., Zhang, X., Zhao, Y., Zhang, Y., Jiang, L., & Sui, X. (2021). The development history and recent updates on soy protein-based meat alternatives. Trends in Food Science & Technology, 109, 702-710.). Technological innovation has enabled plant protein products to simulate the fiber structure and flavor characteristics similar to meat floss. Through modern food processing technologies such as extrusion texturization and enzymatic modification, the chewiness and crispness of the products can be precisely controlled. This technological breakthrough not only meets consumers' dependence on the taste of traditional foods, but also provides a feasible path for the transformation of the protein supply system.

[0003] Subcritical water method is a technology that uses water under high temperature and pressure to extract the active ingredients of natural products, and it is a potential green chemical technology. This technology mainly adjusts the temperature and pressure to change the polarity of water, so that the originally water-soluble active ingredients are transformed into fat-soluble ones, which is convenient for extraction and separation (Zhang, J., Ji, T., Yang, X., Liu, G., Liang, L., Xu, X. (2022). Properties of selenium nanoparticles stabilized by Lycium barbarum polysaccharide-protein conjugates obtained with subcritical water. International Journal of Biological Macromolecules, 205, 672-681.). Zhang et al. found that zein extracted by the subcritical water method has excellent properties, including good stability, surface hydrophobicity and emulsifying ability (Zhang, T., Dou, W., Zhang, X., Zhao, Y., Zhang, Y., Jiang, L., & Sui, X. (2021). The development history and recent updates on soy protein-based meat alternatives. Trends in Food Science & Technology, 109, 702-710.). The functional advantages of plant-derived high-protein foods have been supported by many studies. It can not only prolong satiety by stimulating the secretion of cholecystokinin and glucagon-like peptide-1 (Ma, M. H., Feng, D., Li, M. J., et al. Research progress on processing technology, nutritional components of plant-based foods and their effects on different populations [J]. Journal of Food Safety and Quality, 2024, 15(18): 123-130.), but also serve as an efficient carrier for dietary protein supplementation. Therefore, it is necessary to develop plant meat floss as a high-quality protein alternative source. Summary of the Invention

[0004] The purpose of the present invention is to provide a plant double-protein-based meat floss constructed with the assistance of green and environmentally friendly subcritical water and its preparation method.

[0005] The plant double-protein-based meat floss constructed with the assistance of green and environmentally friendly subcritical water according to the present invention comprises the following components in parts by mass: 5-25 parts of wheat bran, 0.5-2.5 parts of soy protein isolate, 0.1-5 parts of soybean oil, 0.1-1 part of curcumin powder, and an appropriate amount of flavoring substances.

[0006] The above flavoring substances include 0.1 - 1 part of seasoning soy sauce, 0.2 - 0.8 part of edible salt, and 0.5 - 2.5 parts of granulated sugar.

[0007] The present invention also provides a preparation method of the above-mentioned plant double-protein-based meat floss constructed by green and environment-friendly subcritical water assistance, comprising the following steps: 1) Mix the wheat bran and soy protein isolate evenly to obtain a first mixture. Put the first mixture into a subcritical water reactor, and then add drinking water for subcritical water extraction. After filtration, an extract is obtained; 2) Mix the extract obtained in step 1) with a part of the soybean oil, granulated sugar, edible salt, and soy sauce to obtain a second mixture; 3) Dehydrate and dry the second mixture obtained in step 2) to obtain a crude meat floss product; 4) Mix the curcumin powder with the remaining part of the soybean oil and perform ultrasonic treatment to form a curcumin emulsion; 5) Put the crude meat floss product obtained in step 3) and the curcumin emulsion obtained in step 4) into a sealed bag, knead until fluffy, and then bake and dry to obtain bran protein-based meat floss; 6) After cooling, remove impurities and package.

[0008] In step 1), the mass ratio of the first mixture to drinking water is 1∶5 - 25; the temperature of subcritical water extraction is 100℃ - 160℃, and the extraction time is 60 - 180 min.

[0009] In step 2), the mass percentage of a part of the soybean oil in all the soybean oil is 1% - 20%.

[0010] In step 3), dehydration and drying are carried out by baking in an oven at a temperature of 60℃ - 180℃.

[0011] In step 4), the ultrasonic treatment is carried out at 25℃ - 60℃ with a power of 200 - 400 W for 5 - 20 min.

[0012] In step 5), the temperature of baking and drying is 30℃ - 120℃, and the time is 1 - 10 min.

[0013] Beneficial effects: (1) Green process and resource recycling. Based on the physical modification technology in subcritical water medium, the present invention constructs an environmentally friendly biomass processing system. The present invention uses the food industry by-product wheat bran as the main raw material to realize the reuse of waste; (2) Construction of a plant-based protein synergy system. Innovatively, the technology of compounding soy protein isolate and wheat bran protein is adopted to construct a dual-source plant protein matrix, which can help reduce the consumption of animal protein, thus achieving a more sustainable diet; (3) Nutritional fortification and sensory quality improvement. The present invention uses soy protein isolate and wheat bran protein as all-vegetarian ingredients, and at the same time adds curcumin powder to the formula. It is rich in nutrition. The made vegetarian shredded meat has a crispy texture, moderate salty and sweet taste, and especially provides a convenient and delicious new choice for vegetarian people. It is a shredded meat product with excellent nutrition. The present invention uses subcritical water to obtain a dual-protein system with high extraction rate, which further verifies the feasibility of plant shredded meat as a high-quality protein alternative source. The synergistic optimization of its nutritional value and extraction process may provide a theoretical basis for the development of future functional foods. Brief Description of the Drawings

[0014] Figure 1 It is a graph showing the screening results of the mass ratio of the first mixture of wheat bran and soy protein isolate in Example 1 of the present invention to drinking water; Figure 2 It is a graph showing the influence results of different treatment times of subcritical water on the soluble protein content of plant dual proteins in Example 2 of the present invention; Figure 3 It is a graph showing the influence results of different treatment temperatures of subcritical water on the soluble protein content of plant dual proteins in Example 3 of the present invention; Figure 4 It is a graph showing the protein content results of Example 4 and Comparative Example 1 of the present invention; Figure 5 It is a graph showing the antioxidant results of Example 4 and Comparative Example 2 of the present invention. Detailed Description of the Invention

[0015] Now, the present invention will be further described in detail through examples with reference to the accompanying drawings, but the present invention is not limited to the examples.

[0016] In the following examples, the subcritical water treatment refers to the reference (Xu X, Zhang Z, Zhu J, et al. WheyProtein Isolate Nanofi bers Prepared by Subcritical Water Stabilized HighInternal Phase Pickering Emulsion to Deliver Curcumin[J]. Foods, 2022, 11(11): 1625.).

[0017] In the following examples, the wheat bran used was purchased from a rural mill in Shandong; the soy protein isolate was purchased from Hangzhou Xin'errui Food Ingredients; the curcumin was purchased from Yunnan Younong Supply and Marketing Cooperative; and the rest of the seasonings were purchased from the local market in Yangzhou. Example

[0018] Mix 10 g of wheat bran with 1 g of soy protein isolate evenly to obtain the first mixture (dual-protein base material). Prepare five identical portions of the above first mixture and dissolve them with drinking water at mass ratios of 1:5, 1:10, 1:15, 1:20, and 1:25 respectively, and mix well; place them in a subcritical water reactor for extraction for 30 min, with a treatment temperature of 120°C; after filtration, dehydrate and dry (single-layer double-sided oven, 90 min, 80°C) to obtain the extract.

[0019] The BCA (Bicinchoninic Acid) protein concentration assay method (kit method) was used to quantitatively analyze the soluble protein content in the extracts at different moisture gradients (as Figure 1 shown). When the mass ratio of the first mixture (the compound system of soy protein isolate and wheat bran protein) to drinking water reached 1:10, the soluble protein content was the highest (53.23 ± 0.30%), indicating that the dissolution degree and dispersion stability of the protein reached an optimized balance under this condition, possibly due to the promotion of hydrogen bond dissociation and exposure of polar groups by the increase in water activity, thus enhancing the solvation effect of protein molecules (Solanki, D., Prakash, S., Hans, N., Nagpal, T., Ssm, S., Sahu, J. K., & Bhandari, B. (2023). Subcritical water hydrolysis of chia seed proteins and their functional characteristics. Food Hydrocolloids, 143, 108883.). Example

[0020] Mix 10 g of wheat bran with 1 g of soy protein isolate evenly to obtain the first mixture (dual-protein base material). Prepare five identical portions of the above first mixture and dissolve them with drinking water at a mass ratio of 1:10, and mix well; place them in a subcritical water reactor for extraction for 60 min, 90 min, 120 min, 150 min, and 180 min respectively, with a treatment temperature of 120°C; after filtration, dehydrate and dry (single-layer double-sided oven, 90 min, 80°C) to obtain the extract.

[0021] The BCA protein concentration assay (kit method) was used to systematically investigate the effect of subcritical water treatment time (60 - 180 min) on the soluble protein content in the extract (as Figure 2 shown). Figure 2 As shown in, the yield of soluble protein first increased and then decreased with the extension of treatment time, and reached the peak value (58.43 ± 6.35%) at 90 min. This phenomenon may be attributed to the following synergistic mechanisms: First, the high-temperature and high-pressure environment of subcritical water can disrupt the hydrophobic interactions and disulfide bonds of plant proteins, promoting the unfolding of the dense tertiary structure and exposing the internal hydrophilic groups, thereby enhancing the formation efficiency of the hydrogen bond network between proteins and water molecules (Saffarionpour, S. (2025). Impact of Plant Protein Extraction andConjugation with Polyphenols on Physicochemical, Structural, and RheologicalProperties of Plant-Based Food Emulsions and Gels. Food Biophysics, 20(1),32.). Eventually, the soluble protein content decreased ( Figure 2 decreased by 6.01% in the 120 - 150 min interval in). At the same time, the gradual dissolution of plant cell wall components (such as cellulose and hemicellulose) in subcritical water (60 - 90 min) may synergistically increase the protein extraction rate through solubilization effects. However, after long-term treatment (>90 min), the increased viscosity of the polysaccharide degradation products will hinder the diffusion and migration of protein molecules, forming a mass transfer barrier (Yang Bingjie, Zhang Yu, Zhao Jing, et al. Research progress on subcritical water extraction and modification of polysaccharides [J]. Science and Technology of Food Industry, 2023, 44(01): 492 - 499.). Example

[0022] 10 g of wheat bran was mixed evenly with 1 g of soy protein isolate to obtain the first mixture (double-protein base material). Four identical portions of the above first mixture were prepared and dissolved in drinking water at a mass ratio of 1:10, and mixed thoroughly; placed in a subcritical water reactor for extraction for 30 min, and the treatment temperatures were 100°C, 120°C, 140°C, and 160°C; after filtration, dehydration and drying (single-layer double-sided oven, 90 min, 80°C) were carried out to obtain the extract.

[0023] The BCA protein concentration assay (kit method) was used to systematically investigate the effect of subcritical water treatment temperature (100°C - 160°C) on the soluble protein content in the extract (as Figure 3As shown). The experimental data showed that the yield of soluble protein was significantly temperature-dependent and reached the maximum value (52.30 ± 0.97%) at 120 °C. The possible reasons for the analysis are as follows. First, in the subcritical region, the dielectric constant of water decreases, significantly weakening the hydrophobic interaction and the cross-linking strength of disulfide bonds between plant protein molecules. The treatment at 120 °C can fully unfold the β-sheet structure of soy protein and wheat bran protein, exposing the internal hydrophilic amino acid residues, thereby improving the hydrogen bond binding efficiency between protein and solvent (Ramachandraiah, K., Koh, B.-B., Davaatseren, M., & Hong, G.-P. (2017). Characterization of soy protein hydrolysates produced by varying subcritical water processing temperature. Innovative Food Science & Emerging Technologies, 43, 201-206.). Second, when the temperature ≤ 120 °C, the mild Maillard reaction promotes the limited hydrolysis of protein molecules to generate small peptide segments and simultaneously forms soluble glycosylation products. When the temperature > 120 °C, the accelerated Strecker degradation and acrylamide formation lead to protein polymerization and cross-linking, forming insoluble melanoidins. Example

[0024] Mix 10 g of wheat bran and 1 g of soy protein isolate evenly to obtain the first mixture (dual-protein base material). Dissolve the above first mixture and drinking water in a mass ratio of 1:10, mix well, place it in a subcritical water reactor for extraction for 90 min, the treatment temperature is 120 °C, and about 30 g of extract is obtained after filtration. Mix 30 g of the extract with 0.3 g of soybean oil, 1.2 g of granulated sugar, 0.24 g of edible salt, and 0.9 g of soy sauce to obtain the second mixture. Use a single-layer two-tray oven to bake the second mixture at 80 °C for 90 min for dehydration and drying to obtain about 15 g of crude meat floss products. Mix 250 mg of curcumin powder with 1.25 g of soybean oil, and use an ultrasonic cleaner to perform ultrasonic treatment at 40 °C with 200 W for 10 min to form a curcumin emulsion. Put 15 g of the crude meat floss products and 1.5 g of the curcumin emulsion into a sealed bag, knead until fluffy, and then use a single-layer two-tray oven to bake and dry at 60 °C for 5 min to obtain plant dual-protein-based meat floss constructed by subcritical water assistance. After cooling, remove impurities and package.

[0025] Comparative Example 1 Mix 10 g of wheat bran and 1 g of soy protein isolate evenly to obtain the first mixture. Dissolve the above first mixture and drinking water according to a mass ratio of 1:10, and mix well; boil for 90 min at a treatment temperature of 100 °C; after filtration, about 30 g of extract is obtained. Mix 30 g of the extract with 0.3 g of soybean oil, 1.2 g of granulated sugar, 0.24 g of edible salt, and 0.9 g of soy sauce to obtain the second mixture. Use a single-layer two-tray oven to bake the second mixture at 80 °C for 90 min for dehydration and drying to obtain about 15 g of crude meat floss product. Mix 250 mg of curcumin powder and 1.25 g of soybean oil, and perform ultrasonic treatment for 10 min at 40 °C with 200 W using an ultrasonic cleaner to form a curcumin emulsion. Put 15 g of the crude meat floss product and 1.5 g of the curcumin emulsion into a sealed bag, knead until fluffy, and then use a single-layer two-tray oven to bake and dry at 60 °C for 5 min to obtain poached plant-based double-protein meat floss.

[0026] Comparative Example 2 Mix 10 g of wheat bran and 1 g of soy protein isolate evenly to obtain the first mixture (double-protein base material). Dissolve the above first mixture and drinking water according to a mass ratio of 1:10, mix well, place it in a subcritical water reactor for extraction for 90 min at a treatment temperature of 120 °C, and after filtration, about 30 g of extract is obtained. Mix 30 g of the extract with 0.3 g of soybean oil, 1.2 g of granulated sugar, 0.24 g of edible salt, and 0.9 g of soy sauce to obtain the second mixture. Use a single-layer two-tray oven to bake the second mixture at 80 °C for 90 min for dehydration and drying to obtain about 15 g of crude meat floss product. Put the crude meat floss product into a sealed bag, knead until fluffy, and then use a single-layer two-tray oven to bake and dry at 60 °C for 5 min to obtain plant-based double-protein meat floss constructed with the assistance of subcritical water.

[0027] Turmeric is an important condiment in some cooking, used for seasoning and giving food a richer yellow color. Wheat bran is rich in protein, dietary fiber, and various bioactive substances, among which polyphenols are important components of wheat bran. Use an ultraviolet spectrophotometer to measure the ability of the meat floss obtained in Comparative Example 2 and Example 4 to scavenge DPPH free radicals, and the results are as Figure 5 shown. The wheat bran-based meat floss obtained in Comparative Example 2 exhibits excellent antioxidant activity. The plant-based meat floss in Example 4 shows the combined use effect of wheat bran polyphenols and curcumin, which is significantly higher than that in Comparative Example 2. The addition of curcumin not only enhances the antioxidant property of the plant-based meat floss but also imparts a golden color to the plant-based meat floss, increasing its sensory characteristics. Example

[0028] Sensory evaluation The plain meat floss prepared in Example 4 and Comparative Example 1 was taken out and placed on a plate, and randomly numbered. Ten evaluators were selected to form an evaluation group to evaluate the samples, and the sensory evaluation scoring criteria are shown in Table 1.

[0029] Before the evaluation, the evaluators were given evaluation training to enable them to evaluate objectively without mixing personal emotions; before the test, they should avoid contacting strong-smelling items; evaluators were also required to wipe off lipstick, avoid heavy makeup, and not wash hands with scented soap. Then the products were provided to the evaluators in a random order for objective evaluation, and the sensory evaluation was filled out. The results are shown in Table 2.

[0030] Table 1 Sensory Scoring Criteria

[0031] Table 2 Sensory Evaluation Results sample tissue morphology odor and taste color and luster softness Comparative Example 1 <![CDATA[5.6667±1.5811 c > <![CDATA[5.8889±1.9003 b > <![CDATA[5.8889±1.4530 b > <![CDATA[5.0000±1.2247 b > Example 4 <![CDATA[6.0000±1.5811b c > <![CDATA[6.4444±1.8105 b > <![CDATA[6.2222±1.5635 b > <![CDATA[6.1111±1.0541 b > commercially available plant meat floss <![CDATA[7.5556±1.5092 b > <![CDATA[6.8889±1.6159 ab > <![CDATA[7.2222±1.8559 ab > <![CDATA[7.7778±1.8559 a > commercially available animal meat floss <![CDATA[9.3333±0.5000 a > <![CDATA[8.5556±0.8819 a > <![CDATA[8.8889±0.7817 a > <![CDATA[8.7778±1.0929 a > Note: Different letters represent significant differences ( p <0.05) The above-mentioned commercially available plant meat floss is the sesame seaweed plant extract meat floss produced by the Global Plant-Based Food Alliance, and the commercially available animal meat floss is the original flavor meat floss produced by Zhangzhou Zhenxiang Food Co., Ltd. It can be seen from the results in Table 2 that the plant meat floss of Example 4 prepared by the preparation method of the present invention is close to the commercially available plant meat floss in terms of tissue morphology, odor and taste, color and softness. Compared with Comparative Example 1, the treatment process in Example 4 is milder, reducing the excessive occurrence of the Maillard reaction and retaining more volatile flavor substances, while the treatment in Comparative Example 1 may cause the loss of small-molecule flavor substances. In addition, the subcritical water treatment is more likely to simulate the layered structure of animal muscle fibers.

[0032] Texture Property Determination The texture analyzer is an important instrument for objectively evaluating the physical properties of foods. Compared with sensory evaluation, it can more objectively reflect the evaluation results of food quality. The texture properties of Example 4, Comparative Example 1, commercially available plant meat floss and commercially available animal meat floss were tested. The texture values of the samples are shown in Table 3.

[0033] Table 3 Texture Values of Samples

[0034] Note: Different letters represent significant differences ( p <0.05) Compared with Example 4, the high-temperature boiling in Comparative Example 1 led to excessive cross-linking of proteins, while the subcritical water treatment in Example 4 retained more water and could delay protein hardening. Relatively speaking, for Example 4 and Comparative Example 1, the hardness, elasticity, adhesiveness and chewiness of Example 4 are closer to those of the commercially available meat floss. Combining the results of the sensory evaluation, Example 4 is closer to the taste of the commercially available meat floss.

[0035] Protein content determination The BCA protein concentration assay (kit method) was used to test the effect of the soluble protein content in Example 4 and Comparative Example 1 (as Figure 4 shown). The protein content in Example 4 was significantly higher than that in Comparative Example 1 ( p < 0.05). The reason for this may be that in the subcritical high-pressure environment, the penetration ability of water molecules can be enhanced, and the cell wall and cell membrane structures of wheat bran can be more efficiently destroyed. Some of the anti-nutritional components such as cellulose and hemicellulose in the cell wall are partially hydrolyzed, releasing more bound proteins. In addition, high pressure may promote the physical cross-linking between protein molecules, forming a loose network structure, which instead increases the release of soluble components.

[0036] For the technologies not specifically mentioned above, the prior art shall be referred to.

[0037] Based on the ideal embodiments of the present invention as described above, through the above description, relevant staff can completely make various changes and modifications without departing from the technical idea of the present invention. The technical scope of the present invention is not limited to the content in the specification.

Claims

1. A green and environmentally friendly subcritical water-assisted plant double-protein based meat floss, characterized in that: The raw materials include the following components in parts by weight: 5-25 parts of wheat bran, 0.5-2.5 parts of soybean fibrous protein, 0.1-5 parts of soybean oil, 0.1-1 parts of curcumin powder, and appropriate amount of seasoning substances.

2. The green and environmentally friendly subcritical water-assisted plant double-protein based meat floss according to claim 1, characterized in that: The seasoning substances include 0.1-1 parts of seasoning soy sauce, 0.2-0.8 parts of edible salt, and 0.5-2.5 parts of white sugar.

3. The method for preparing the green and environmentally friendly subcritical water-assisted plant double-protein based meat floss according to claim 1 or 2, characterized in that: The following steps are involved: 1) The wheat bran and the soy protein are mixed evenly to obtain a first mixture, the first mixture is put into a subcritical water reactor, drinking water is added to perform subcritical water extraction, and an extract is obtained after filtering; 2) mixing the extract obtained in step 1) with a portion of the soybean oil, white sugar, edible salt, and soy sauce to obtain a second mixture; 3) dehydrating and drying the second mixture obtained in step 2) to obtain a crude meat floss product; 4) mixing the curcumin powder with the rest of the soybean oil and subjecting them to ultrasonic treatment to form a curcumin emulsion; 5) putting the crude meat floss product obtained in step 3) and the curcumin emulsion obtained in step 4) into a sealed bag, kneading them until fluffy and then baking and drying them to obtain bran protein-based meat floss; 6) After cooling, remove impurities and package.

4. The method for preparing green and environmentally friendly subcritical water-assisted plant double-protein based meat floss according to claim 3, characterized in that: In step 1), the mass ratio of the first mixture to the drinking water is 1:5-25; the temperature of the subcritical water extraction is 100°C-160°C, and the extraction time is 60-180 minutes.

5. The method for preparing green and environmentally friendly subcritical water-assisted plant double-protein based meat floss according to claim 3, characterized in that: In step 2), the mass percentage of the part of soybean oil to the whole soybean oil is 1%-20%.

6. The method for preparing green and environmentally friendly subcritical water-assisted plant double-protein based meat floss according to claim 3, characterized in that: In step 3), the dehydration and drying is carried out in an oven at a temperature of 60°C-180°C.

7. The method for preparing green and environmentally friendly subcritical water-assisted plant double-protein based meat floss according to claim 3, characterized in that: In step 4), the ultrasonic treatment is carried out at 25°C-60°C and 200-400W for 5-20 min.

8. The method for preparing green and environmentally friendly subcritical water-assisted plant double-protein based meat floss according to claim 3, characterized in that: In step 5), the baking and drying temperature is 30°C-120°C, and the time is 1-10 min.

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