Preparation technology of plant-based vegetarian jerky

The preparation technology of the plant-based vegetarian jerky sequentially comprises the following steps of material preparation, puffing, rehydration fermentation, enzymolysis, frying and marinating. Raw materials used in the material preparation step comprise soybean protein isolate, textured soybean protein, vital gluten and starch; the fungi used in the rehydration fermentation step are lactic acid bacteria, saccharomycetes and kombucha; an enzyme used in the enzymolysis step is a TG enzyme. Soybean protein is used as a raw material, lipid metabolism in a human body can be improved, cardiovascular diseases can be prevented, and more essential amino acids are contained; the vegetarian jerky is fermented by using fungi, so that a fermentation product is rich in yeast protein and B vitamins, lactic acid bacteria can maintain intestinal microecological balance, and kombucha can generate a large amount of vitamins during fermentation and can resist oxidation and reduce blood fat; the TG enzyme is utilized to