Abstract: In order to improve the characteristics of traditional luncheon meat, which is easy to rot and loose texture,the traditional luncheon meat was used as control, konjac gum, soy protein isolate and sodium alginate were used as adjuvant to optimize the compound, and the effects of plant colloid and plant protein on the texture and sensory quality of luncheon meat were investigated. The results showed that, the optimal ratio of the optimal group was as follows: konjac gum additive of 0.200%, soy protein isolate additive of 2.687%, and sodium alginate additive of 0.173%. The hardness,adhesion, elasticity and chewability of the optimized group were significantly higher than those of the control group before and after cooking（P＜0.05）. Compared with the control group, the tissue morphology and overall acceptance score of the optimized group were higher before and after cooking. Therefore, the present study showed that the addition of plant colloid and vegetable protein significantly improved the texture characteristics and sensory qualities of luncheon meat before and after cooking, which provided ideas for the quality improvement of meat mincemeat products.