The invention discloses a simulated fat. The base material for preparing the simulated fat comprises konjaku flour and carrageenin of which the compound weight ratio is 1:0.3-0.45, and the auxiliary material comprises egg white protein, a defoamer, alkaline gel and water. The simulated fat is prepared by using compounded vegetable glue as the base material assisted by the egg white protein and vegetable oil through the steps of stirring with the water, molding, precooking, forming, cooling, mould unloading, recooking and secondary cooling under the action of the gel. The simulated fat product has a plurality of physical characteristics similar to natural fat and has no health hazards. The simulated fat can be used as a substitute in meat products processing and is widely applied to the meat products processing. Sausages, hamburger bakemeat and the like processed from the simulated fat are completely same with animal fat from the appearance and the cross section, have quite similar mouthfeel and flavor and low fat, are rich in dietary fiber, and do not contain cholesterol.