As early as 19 16, British Gulliver put forward the idea of producing meat substitutes with protein, which was the first theoretical study on the prototype of artificial meat. 1953 American Boyer uses defatted protein powder such as soybean meal as raw material, which is dispersed in alkaline solution to form colloidal solution, then spun with spinneret, leached with acidic salt solution, solidified, and shaped by seasoning. Made a real artificial meat. However, this method has obvious shortcomings, such as high cost, large nutrient loss and poor taste of meat, which is not suitable for mass production at all.
1985 Changchun Institute of Engineering Food submitted a patent application for the utility model of "vegetable protein filament machine", which realized the direct processing of full-fat soybean powder into filaments by pure mechanical method; Subsequently, a patent application for the invention of "manufacturing method of full-fat soybean meat" was submitted, which solved the problem that it is difficult to organize the production of "artificial meat" with full-fat soybean, avoided the use of acid and alkali, greatly improved the taste and appearance of artificial meat, and provided more technical support for the development of artificial meat.
After continuous technical research, major catering companies and food development companies in the United States finally invented artificial meat with similar taste and richer nutritional value than meat, which has been listed and recognized by consumers, thus setting off a prelude to the large-scale promotion of artificial meat in the world.