Abstract: In this study, the prepared dish Kung Pao Chicken with soy protein artificial meat (SPAM-KPC) was developed to satisfy the higher demand for nutritious healthy and diversified convence food, and the changes in storage quality of SPAM-KPC at different storage temperatures (4, 25 and 37 ℃) were compared. The shelf life prediction model of the SPAM-KPC was established based on the total number of bacteria as the key quality factor affecting the shelf life of the product. The results showed that the total colony count of SPAM-KPC samples stored at three temperatures for 15 days increased from 0.67 lg(CFU/g) to 2.73, 3.37 and 4.33 lg(CFU/g), respectively. While pH (from 6.22 to 5.88, 5.87, 5.69) and sensory scores (from 25.12 to 22.67, 19.52, 16.84) gradually decreased, as well as hardness and springiness decreased. The shelf life of SPAM-KPC products at three storage temperatures was 28, 20 and 17 days, respectively. According to the findings, low-temperature storage at 4 ℃ was the best storage temperature for SPAM-KPC products. This work could provide a theoretical reference for the application of plant-based protein meat in the field of prepared dishes processing.