BR102018072642A2 - FORMULATIONS AND PROCESS OF OBTAINING VEGETABLE MEAT WITH GREEN BANANA FLOUR, FOR APPLICATION IN THE FOOD INDUSTRY - Google Patents

Abstract

formulations and process of obtaining vegetable meat with green banana flour, for application in the food industry. refers to the present invention patent for the food industry, formulations for pre-mixing and process for obtaining vegetable meat, having as an ingredient green banana flour in combination with flaxseed flour, rolled oats, flakes amaranth, flour beet, salt, additive xanthan gum (ins 415) in powder, additive produced by the fermentation of the bacterium xanthomonas campestris, used by the food industry as an emulsifier in formulations with gluten-free flours, to give the masses an alloy; additive guar gum (ins 412) in powder, gum obtained from the seeds of the plants cyamopsis tetragonolobus and cyamopsis psoraloides, native to India, used in the food industry as a thickener, stabilizer, emulsifier; with and without calcium propionate preservative (ins 282) powder; without and with the addition of a type of lecithin emulsifier (liquid sunflower lecithin, liquid soy lecithin, powdered soy lecithin); to obtain the vegetable meat, the pre-mixture of the present invention patent is placed in a bowl or kneading machine (which mixes and knocks ingredients), heated filtered water is added, mixed for two minutes; add edible vegetable oil at room temperature, mix and knead for five minutes, until it forms a homogeneous mass, to be modeled as vegetable meat in steaks, meatballs, in pieces of varying sizes and shapes, to be fried, grilled, cooked, roasted.

Description

DESCRIPTIVE REPORT

FORMULATIONS AND PROCESS OF OBTAINING VEGETABLE MEAT WITH GREEN BANANA FLOUR, FOR APPLICATION IN THE FOOD INDUSTRY

[001] Refers to this Invention Patent intended for the food industry, of formulations for pre-mixing and process for obtaining vegetable meat, having as an ingredient green banana flour (flour made with washing, cut into pieces with the peel, dehydration and grinding of green bananas), in combination with the ingredients flaxseed (from the flaxseed grind), rolled oats, preferably fine, flaked amaranth (flaked amaranth cereal), beet flour (made from washing , cut into pieces, beet dehydration and milling, red tuberous root and sweet taste), Rosa Himalayan Salt (salt extracted from salt mines in the mountains in the Himalayas), sea salt, and more preferably, sea salt that has not passed by the process of refining the refined salt; additive xanthan gum (INS 415) in powder, produced by the fermentation of the bacterium Xanthomonas campestris, used by the food industry as an emulsifier in formulations made with gluten-free flours, to give the masses an alloy; with and without guar gum additive (INS 412), made from the gum obtained from the seeds of the Cyamopsis tetragonolobus and Cyamopsis psoraloides plants, native to India and also grown in Pakistan, used in the food industry as a thickener, stabilizer and emulsifier, with and without preservative calcium propionate (INS 282) powder, which increases the useful life of the pre-mixture for vegetable meat.

[002] The process for obtaining vegetable meat with the pre-mix formulations of this Invention Patent, is characterized by the addition of heated filtered water, preferably in the range between 90 ° C and 95 ° C, and edible vegetable oil at room temperature , with and without the addition of a type of the emulsifier lecithin (liquid sunflower lecithin, liquid soy lecithin and lecithin

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2/46 soybean powder), preferably liquid sunflower lecithin, in the quantities indicated on the pre-mix packaging, comprising the following steps;

a) Place the pre-mixture of the present Patent of Invention in a vessel and, preferably, in a mixing machine (machine that mixes and knocks ingredients for obtaining dough);

b) Add heated filtered water, preferably in the range of 90 ° C to 95 ° C;

c) Mix, preferably for two minutes;

d) Add edible vegetable oil at room temperature, with and without the addition of a type of lecithin emulsifier (liquid sunflower lecithin, liquid soy lecithin and powdered soy lecithin), preferably liquid sunflower lecithin;

e) Mix and knead the dough, preferably for five minutes, until it is homogeneous, with all the ingredients attached, to be modeled as vegetable meat in steaks, meatballs, in pieces of varying shapes and sizes.

[003] The present invention patent intended for the food industry, has as objectives; a) the production of pre-mixture to obtain vegetable meat, and b) the production of vegetable meat according to the formulations of this Invention Patent already ready to be used by the consumer, in the modes of chilled vegetable meat and frozen vegetable meat.

[004] The food industry will produce the chilled vegetable meat, with the pre-mix formulations of the present invention patent, with the addition of filtered water heated in the range between 90 ° C and 95 ° C, edible vegetable oil at room temperature, with and without adding a type of the emulsifier lecithin (liquid sunflower lecithin, liquid soy lecithin and powdered soy lecithin), preferably liquid sunflower lecithin, comprising the following steps;

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a) Place the pre-mixture of the present Patent of Invention in a bowl and, preferably, in a mixing machine (machine that mixes and knocks the ingredients for obtaining dough);

b) Add heated filtered water, preferably in the range of 90 ° C to 95 ° C;

c) Mix, preferably for two minutes;

d) Add edible vegetable oil at room temperature, with and without the addition of a type of lecithin emulsifier (liquid sunflower lecithin, liquid soy lecithin and powdered soy lecithin), preferably liquid sunflower lecithin;

e) Mix and knead, preferably for five minutes, until a homogeneous mass, with all the ingredients adhered to it, which is vegetable meat;

f) Model the pasta obtained as vegetable meat in steaks, meatballs, and pieces of varying shapes and sizes;

g) Pack the modeled vegetable meat in packaging with expiration dates, manufacture, batch number, nutritional information, and information on the net weight of the vegetable meat in kg;

h) Keep the refrigerated packaging stored up to 4 ° C, valid for three days.

[005] The food industry will produce frozen vegetable meat with the pre-mix formulations of this Invention Patent, with the addition of filtered water heated in the range between 90 ° C and 95 ° C, edible vegetable oil at room temperature, with and without addition of a type of the emulsifier lecithin (liquid sunflower lecithin, liquid soy lecithin and powdered soy lecithin), preferably liquid sunflower lecithin, in the quantities indicated on the pre-mix packaging, comprising the following steps of;

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a) Place the pre-mixture of the present Patent of Invention in a bowl and, preferably, in a mixing machine (machine that mixes and knocks the ingredients for obtaining dough);

b) Add heated filtered water, preferably in the range of 90 ° C to 95 ° C;

c) Mix, preferably, for two minutes;

d) Add edible vegetable oil at room temperature, with and without the addition of lecithin, preferably liquid sunflower lecithin;

e) Mix and knead, preferably for five minutes, until a homogeneous mass, with all the ingredients adhered to it, which is vegetable meat;

f) Model the pasta obtained as vegetable meat in steaks, meatballs, in pieces of varying shapes and sizes;

g) Freeze modeled vegetable meat in a cold room and freezer, with a temperature in the range between - 8 ° C to -18 ° C, preferably closer to -18 ° C;

h) Pack the frozen vegetable meat in polyethylene plastic packaging, with expiration dates, manufacture, batch number, nutritional information, net weight information in kg and defrost instructions;

i) Store the packaging at a temperature of -18 ° C, preferably closer to -18 ° C, in a refrigerator and freezer, so that the vegetable meat remains with its characteristics, with a validity of ninety days.

[006] The food industry will also produce frozen vegetable meat packaged in a vacuum packaging system, which increases the validity of the product by removing oxygen from the packaging, with the pre-mix formulations of this Invention Patent, with the addition of filtered water. heated, preferably in the range between 90 ° C and 95 ° C, edible vegetable oil in

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5/46 room temperature, with and without the addition of a type of lecithin emulsifier (liquid sunflower lecithin, liquid soy lecithin and powdered soy lecithin), preferably liquid sunflower lecithin, in the quantities indicated on the pre-mix packaging, comprising the following steps of;

a) Place the pre-mixture of the present Patent of Invention in a bowl and, preferably, in a mixing machine (machine that mixes and knocks the ingredients for obtaining dough);

b) Add heated filtered water, preferably in the range of 90 ° C to 95 ° C;

c) Mix, preferably for two minutes;

d) Add edible vegetable oil at room temperature, with and without the addition of lecithin, preferably liquid sunflower lecithin;

e) Mix and knead, preferably for five minutes, until a homogeneous mass, with all the ingredients adhered;

f) Model the pasta obtained as vegetable meat in steaks, meatballs, in pieces of varying shapes and sizes;

g) Freeze modeled vegetable meat in a cold room and freezer, with a temperature in the range between - 8 ° C to -18 ° C, preferably closer to -18 ° C;

h) Pack the modeled and frozen vegetable meat in a vacuum packaging system, preferably in Poly Nylon packaging, with expiration dates, manufacture, batch number, nutritional information, information on the net weight of the vegetable meat in kg, and instructions for thawing;

i) Keep the vacuum packaging stored at a temperature up to -18 ° C, preferably closer to -18 ° C, in a cold room and freezer, for the vegetable meat to remain with its characteristics, valid for eight months.

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[007] The pre-mixture of the present Invention Patent for obtaining vegetable meat, in formulations without the preservative calcium propionate (INS 282) in powder, packed in packaging, preferably with laminated interior, stored on a shelf, in a cool and dry environment , protected from sun, heat and humidity, is valid for six months.

[008] The pre-mixture of the present Invention Patent for obtaining vegetable meat, in formulations with the preservative calcium propionate (INS 282) in powder, packed in packaging, preferably with laminated interior, stored on a shelf, in a cool and dry environment , protected from sun, heat and humidity, is valid for twelve months.

[009] The vegetable meat of the present Invention Patent has been tested and approved in various forms of gastronomic preparation; grilled and fried steaks; breaded steaks (wrapped in flour) fried in hot oil with crunchy skin (breaded steak); roasted; sautéed in olive oil and edible vegetable oil with onion, with chopped tomatoes, with chopped parsley; cooked in tomato sauce, in sauces with sour cream; with oriental soy sauce (Shoyu sauce), Worcestershire sauce, mustard sauce and katchup; used as a filling in pasta and savory (pancake, pasties, pies) with onion, garlic, salt, olive oil, olives, basil; in hamburgers, meatballs; as an ingredient in stroganoff (a popular dish in Russian cuisine), yakissoba (a popular dish in oriental cuisine); in kibes (Arabic popular salty), modeled with the addition of wheat for kibe previously soaked in hot water and then drained, then fried in hot oil.

[010] Vegetable meat made with the formulations of the present invention patent has a satisfactory appearance, texture and taste without the need for adding spices; it can be modeled in different sizes and formats; steaks, meatballs; it has been tested and approved by tasters in various culinary preparation modes, keeping the soft, whole texture fried in hot oil, grilled, sautéed in olive oil, baked in sauces, roasted in a stove oven

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7/46 gas, electric oven, microwave oven and electric fryer (airfryer) at medium and high temperatures, satisfactorily maintaining its flavor and texture; it was also approved with the addition of spices pepper, onion, garlic, olive oil, lemon, parsley, mint, cumin, rosemary, coriander, saffron, ginger, nutmeg, turmeric, basil, sweet paprika and spicy paprika.

[011] The vegetable meat of the present Patent for Invention will also be used by the food industry in filling of chilled and frozen pasta and snacks; ravioli, pancake, pasties, pies, drumsticks, pies, with and without the addition of pepper, onion, garlic, parsley, tomato, olives, olive oil, basil.

[012] The pre-mixture of the present Invention Patent for obtaining vegetable meat, can be prepared by people with no culinary practice, as the packaging with the pre-mixture will indicate the measures of heated filtered water and edible vegetable oil to be added and mixed. , for preparing the dough to be modeled as vegetable meat, in equivalence with homemade measures (one cup equals 240 ml, ¹ Λ cup to 120 ml; one tablespoon equals 15 ml), with instructions for preparing and obtaining the vegetable meat.

[013] The purpose of the pre-mixing of the present Invention Patent is to serve vegetarian, vegan consumers, who want a vegetable meat with satisfactory appearance, texture and flavor, and intolerant and allergic consumers to soybeans, as the pre-mix formulations do not contain soy. .

[014] The purpose of pre-mixing this Invention Patent is to serve consumers without cooking practice, who wish to prepare and obtain vegetable meat by adding heated filtered water and edible vegetable oil, without the need for adding spices, since the Vegetable meat obtained with the formulations of the present invention patent already has a satisfactory taste.

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[015] In the state of the art, there is the textured soy protein, PTS) popularly called soy meat, produced by the process of thermoplastic extrusion of soybean bagasse, which was used in the production of soybean oil; used by vegetarian and vegan consumers as vegetable soy meat; PTS has a hard texture and neutral flavor; to be used as vegetable meat it is prepared by soaking in hot water to be softened; then it is prepared with the addition of spices and sauces; PTS cannot be consumed by consumers allergic to soy, as in soy allergy, the immune system identifies certain soy proteins as harmful, causing various allergic reactions such as runny nose, itchy eyes, dry throat, skin rashes and hives, nausea , diarrhea, difficulty breathing and anaphylactic shock that can lead to death for consumers allergic to soy; the formulations of the present invention patent come as a novelty in the state of the art to solve the problem of soy allergic consumers, who want soy-free vegetable meat.

[016] In the state of the art, the present invention patent comes as a novelty, due to its novel formulations with green banana flour combined with other ingredients; the inventor of the present invention patent did not find in the state of the pre-mixing technique for preparing and obtaining vegetable meat produced by the food industry in Brazil and other countries, with the novel formulations of the present invention patent; green banana flour combined with the ingredients flaxseed flour, rolled oats, flakes amaranth, beet flour, salt, powdered xanthan gum (INS 415) additive, additive produced by the fermentation of the bacterium Xanthomonas campestris, used by the food industry as emulsifier in formulations made with gluten-free flours (the ingredients used in the formulations of this patent do not contain gluten), with and without the addition of the guar gum additive (INS 412) powder, made with the gum obtained from the seeds of the Cyamopsis plants tetragonolobus and Cyamopsis psoraloides, native to India, used in the industry

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9/46 food as a thickener, stabilizer and emulsifier, and with and without the addition of the preservative calcium propionate (INS 282) in powder.

[017] In the state of the art, cooled and frozen ready vegetable meat is also new, prepared with the formulations of this Invention Patent, obtained with the addition of heated filtered water, preferably in the range of 90 ° C to 95 ° C, oil edible vegetable, with and without the addition of a type of lecithin emulsifier (liquid sunflower lecithin, liquid soy lecithin and powdered soy lecithin), preferably liquid sunflower lecithin, for the preparation and obtaining of vegetable meat, by mixing and kneading of the ingredients of the formulations, to obtain the mass that is the vegetable meat of the present Patent of Invention, to be modeled, cooled and frozen, by the food industry.

[018] The present Invention Patent intended for the food industry, of formulations for pre-mixing and process for obtaining vegetable meat, such as pre-mixture and ready-made vegetable meat, in chilled and frozen modes, aims to serve the growing market of products vegetarians and vegans, as a novelty of industrialized vegetable meat free from textured soy protein (PTS).

[019] The vegetable meat of this Invention Patent comes as a novelty in the state of the art due to its low cost production for the food industry and the consumer, with satisfactory flavor, without the need to add spices and sauces in its preparation.

[020] The use of green banana flour as an ingredient in the formulations of this Invention Patent has a relevant social and economic aspect, as it is an abundant and low-cost raw material in Brazil and in the world, produced by washing, cutting into pieces the fruit with the peel, dehydration and grinding of green bananas; many underprivileged rural communities survive by planting bananas, which ripen and spoil quickly, representing a great loss if they are not sold in a timely manner; the greater the use of green banana flour by the food industry,

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10/46 less waste of this nutrient-rich fruit, increasing the income of many family farming communities.

[021] There are several scientific works proving the benefits of green banana flour, rich in calcium, fibers, proteins, vitamins, minerals, and resistant starch, which allows a lowering of the caloric value of foods; green banana flour does not contain gluten, and its use as a culinary ingredient satisfies the need of people intolerant or allergic to gluten, who have celiac disease; about 1% of the world population suffers from gluten intolerance and allergy; Celiac disease is an immune reaction to gluten that causes severe inflammation in the intestine and can lead to malnutrition due to malabsorption of nutrients and even death from anaphylactic shock.

[022] The flaxseed ingredient is obtained from the milling of flaxseeds; there are seeds of golden and brown flaxseeds, of darker color; both have little difference beyond the color, which is why, in the present invention patent, both the flour made with the grinding of the golden linseed, and the brown linseed flour can be used satisfactorily; flax seeds are known to be rich in nutrients like omega 3, fiber, protein, vitamins A, B1, B6, B12, E, potassium, sodium, magnesium, phosphorus, iron, copper, zinc, manganese, selenium and omega 6 ; both flaxseeds and flaxseed with the addition of hot water, act as a natural emulsifier; the use of flaxseed flour provides a bond and stability between the ingredients in the process of obtaining the mass of vegetable meat.

[023] Flaked oats and flaked amaranth cereal are nutrient-rich cereals that contribute to the mass structure of the vegetable meat of this invention patent; in the tests carried out in this Invention Patent, the addition of rolled oats, preferably thin, and rolled amaranth, gave firmness to the structure of the vegetable meat, and these two cereals do not contain gluten in their composition; as amaranth cereal currently has a high price, due to its lower production, preferably oats are used in

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11/46 flakes, preferably in fine flakes, as it is an abundant and low cost raw material; to serve the segment of consumers allergic to oats, the formulations of the present invention patent are used with the flakes amaranth cereal.

[024] The ingredient beet flour, made from the dehydration and grinding of the beet tuberous root, contains potassium, magnesium, iron, vitamins A, B6 and C, folic acid, carbohydrates, proteins, antioxidants and fibers; with a satisfying sweet taste, it gives red color in the vegetable meat formulations of the present invention patent, which contains this ingredient; formulations without the addition of beet flour, result in a neutral colored vegetable meat.

[025] To give a satisfactory taste in vegetable meat, salt is used, preferably the Pink Salt of the Himalayas, extracted from mountain salt mines in the Himalayas; due to the higher cost of this imported salt, use more preferably sea salt, an abundant and low-cost raw material, and, more preferably, sea salt that has not undergone the refining process of refined salt, as it is richer in nutrients than refined salt.

[026] Because the formulations of this Invention Patent have gluten-free ingredients, protein present in many cereals and respective flours, such as in wheat flour, which confers alloy in the manufacture of products with flours, to supply the lack of gluten and to give the necessary alloy in the vegetable meat formulations of this Invention Patent, the formulations contain the additive xanthan gum (INS 415) in powder, widely used by the food industry as a stabilizer and emulsifier in foods produced with gluten-free flours, to give the pasta; it is produced by the fermentation of the bacterium Xanthomonas campestris, and confers an alloy in the mass of the vegetable meat of the present invention patent; the formulations of the present invention patent are with and without the additive guar gum (INS 412) powder, obtained from the seeds of the plants Cyamopsis tetragonolobus and Cyamopsis psoraloides, native to India and grown also in Pakistan, used in the food industry as

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12/46 thickener, stabilizer and emulsifier; the use of xanthan and guar gums gives alloy and softness in the process of obtaining the dough that is modeled as vegetable meat, with the formulations of the pre-mixture of the present invention patent.

[027] The ingredient lecithin, present in some of the formulations of this invention patent intended for the food industry in the production of ready vegetable meat, in the cooled and frozen modes, is an emulsifier widely used by the food industry; lecithin is a fat obtained from the grain of the plant during the process of oil, sunflower and soy extraction; contains emulsifying properties, which help to bond the ingredients; sunflower lecithin, extracted from sunflower seed, is preferable to soy lecithin, due to consumers allergic to soy; soy lecithin is produced in liquid and powder form; between liquid soy lecithin and powdered soy lecithin, preferably use liquid, because powdered soy lecithin is usually produced with traces of milk, traces of peanuts and traces of nuts, which is why its use would limit the chilled and frozen vegetable meat for consumers allergic to lactose, allergic to peanuts and allergic to nuts.

[028] It is at the discretion of the food industry in the production of prepared and ready vegetable meat, in chilled and frozen modes, to choose the formulations with and without lecithin; lecithin confers a greater alloy in the mass of vegetable meat, but all the formulations of the present invention patent, with and without the addition of lecithin, have a satisfactory alloy, due to the combination of its ingredients, which already provide the necessary alloy and stability in the obtained mass, which is vegetable meat, to be modeled and produced in the chilled and frozen chilled modes.

[029] The packaging with the pre-mixture, preferably with the laminated interior, with the formulations of the present Patent of Invention, for preparation and obtaining of vegetable meat, will contain dates of manufacture and validity, batch number, net weight of the mixture in kg , nutritional information, instructions for preparing vegetable meat, by adding heated filtered water and

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13/46 edible vegetable oil, yield of ready vegetable meat in weight per kg, with indication of the necessary measures of filtered water and edible vegetable oil in ml and the respective conversion of the ml measures into easy-to-understand homemade measures; 120 ml is equivalent to ¹ Λ cup or eight tablespoons; 15 ml is equivalent to a tablespoon.

[030] The packaging with the ready and chilled vegetable meat will contain the manufacturing and expiration dates, batch number, net weight in kg of the vegetable meat and nutritional information.

[031] The packaging with the ready-made vegetable meat in frozen mode, will contain the manufacturing and expiration dates, batch number, net weight in kg of the vegetable meat, nutritional information and instructions for defrosting the vegetable meat.

[032] After several tests, the formulators of this Invention Patent with the mixtures and quantities of the ingredients listed below were approved by the tasters, in order of decreasing approval; the first formulations with greater approval in relation to the subsequent formulations, with the ingredients in percentages by weight in kg; ^{1 2}

1. Green banana flour 37%; flaxseed flour 30%; rolled oats 25%; beet flour 5%; 2% sea salt; xanthan gum additive (INS 415) powder 0.65% and guar gum additive (INS 412) powder 0.35%, totaling 100% of the pre-mixture of the present Patent for the elaboration of vegetable meat;

2. Green banana flour 37%; flaxseed flour 30%; rolled oats 25%; beet flour 5%; Himalayan Pink Salt 2%; xanthan gum additive (INS 415) powder 0.65% and guar gum additive (INS 412) powder 0.35%, totaling 100% of the pre-mixture of the present Patent for the elaboration of vegetable meat;

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3. Green banana flour 37%; flaxseed flour 30%; flaked amaranth 25%; beet flour 5%; 2% sea salt; xanthan gum additive (INS 415) powder 0.65% and guar gum additive (INS 412) powder 0.35%, totaling 100% of the pre-mixture of the present Patent for the elaboration of vegetable meat;

4. Green banana flour 37%; flaxseed flour 30%; flaked amaranth 25%; beet flour 5%; Himalayan Pink Salt 2%; xanthan gum additive (INS 415) powder 0.65% and guar gum additive (INS 412) powder 0.35%, totaling 100% of the pre-mixture of the present Patent for the elaboration of vegetable meat;

5. Green banana flour 37%; flaxseed flour 30%; rolled oats 25%; beet flour 5%; 2% sea salt; xanthan gum additive (INS 415) in 1% powder, totaling 100% of the pre-mixture of the present invention patent for the preparation of vegetable meat;

6. Green banana flour 37%; flaxseed flour 30%; rolled oats 25%; beet flour 5%; Himalayan Pink Salt 2%; xanthan gum additive (INS 415) in 1% powder, totaling 100% of the pre-mixture of the present Patent for the elaboration of vegetable meat;

7. Green banana flour 37%; flaxseed flour 30%; flaked amaranth 25%; beet flour 5%; 2% sea salt; xanthan gum additive (INS 415) in 1% powder, totaling 100% of the pre-mixture of the present invention patent for the preparation of vegetable meat;

8. Green banana flour 37%; flaxseed flour 30%; flaked amaranth 25%; beet flour 5%; Himalayan Pink Salt 2%; xanthan gum additive (INS 415) in 1% powder, totaling 100% of the pre-mixture of the present invention patent for the preparation of vegetable meat;

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9. Green banana flour 42%; flaxseed flour 30%; rolled oats 25%; 2% sea salt; xanthan gum additive (INS 415) powder 0.65% and guar gum additive (INS 412) powder 0.35%, totaling 100% of the pre-mixture of the present Patent for the elaboration of vegetable meat;

10. Green banana flour 42%; flaxseed flour 30%; rolled oats 25%; Himalayan Pink Salt 2%; xanthan gum additive (INS 415) powder 0.65% and guar gum additive (INS 412) powder 0.35%, totaling 100% of the pre-mixture of the present Patent for the elaboration of vegetable meat;

11. Green banana flour 42%; flaxseed flour 30%; flaked amaranth 25%; 2% sea salt; xanthan gum additive (INS 415) powder 0.65% and guar gum additive (INS 412) powder 0.35%, totaling 100% of the pre-mixture of the present Patent for the elaboration of vegetable meat;

12. Green banana flour 42%; flaxseed flour 30%; flaked amaranth 25%; Himalayan Pink Salt 2%; xanthan gum additive (INS 415) powder 0.65% and guar gum additive (INS 412) powder 0.35%, totaling 100% of the pre-mixture of the present Patent for the elaboration of vegetable meat;

13. Green banana flour 37%; flaxseed flour 30%; rolled oats 25%; beet flour 4.9%; 2% sea salt; xanthan gum additive (INS 415) powder 0.65%, guar gum additive (INS 412) powder 0.35%, and calcium propionate preservative (INS 282) powder 0.1%, totaling 100% of the pre-mixture of the present invention patent for the preparation of vegetable meat;

14. Green banana flour 37%; flaxseed flour 30%; rolled oats 25%; beet flour 4.9%; Himalayan Pink Salt 2%; xanthan gum additive (INS 415) powder 0.65%, guar gum additive (INS 412) powder 0.35%, and calcium propionate preservative (INS 282) powder 0.1%, totaling 100% of the pre-mixture of the present invention patent for the preparation of vegetable meat;

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15. Green banana flour 37%; flaxseed flour 30%; flaked amaranth 25%; beet flour 4.9%; 2% sea salt; xanthan gum additive (INS 415) powder 0.65%, guar gum additive (INS 412) powder 0.35%, and calcium propionate preservative (INS 282) powder 0.1%, totaling 100% of the pre-mixture of the present invention patent for the preparation of vegetable meat;

16. Green banana flour 37%; flaxseed flour 30%; flaked amaranth 25%; beet flour 4.9%; Himalayan Pink Salt 2%; xanthan gum additive (INS 415) powder 0.65%, guar gum additive (INS 412) powder 0.35%, and calcium propionate preservative (INS 282) powder 0.1%, totaling 100% of the pre-mixture of the present invention patent for the preparation of vegetable meat;

17. Green banana flour 42%; flaxseed flour 30%; rolled oats 25%; 1.9% sea salt; xanthan gum additive (INS 415) powder 0.65%, guar gum additive (INS 412) powder 0.35%, and calcium propionate preservative (INS 282) powder 0.1%, totaling 100% of the pre-mixture of the present invention patent for the preparation of vegetable meat;

18. Green banana flour 42%; flaxseed flour 30%; rolled oats 25%; Himalayan Pink Salt 1.9%; xanthan gum additive (INS 415) powder 0.65%, guar gum additive (INS 412) powder 0.35%, and calcium propionate preservative (INS 282) powder 0.1%, totaling 100% of the pre-mixture of the present invention patent for the preparation of vegetable meat;

19. Green banana flour 42%; flaxseed flour 30%; flaked amaranth 25%; 1.9% sea salt; xanthan gum additive (INS 415) powder 0.65%, guar gum additive (INS 412) powder 0.35%, and calcium propionate preservative (INS 282) powder 0.1%, totaling 100% of the pre-mixture of the present invention patent for the preparation of vegetable meat;

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20. Green banana flour 42%; flaxseed flour 30%; flaked amaranth 25%; Himalayan Pink Salt 1.9%; xanthan gum additive (INS 415) powder 0.65%, guar gum additive (INS 412) powder 0.35%, and calcium propionate preservative (INS 282) powder, totaling 100% of the pre-mixture of this patent Invention for the elaboration of vegetable meat;

21. Green banana flour 37%; flaxseed flour 30%; rolled oats 25%; beet flour 4.9%; 2% sea salt; xanthan gum additive (INS 415) powder 1%, and calcium propionate preservative (INS 282) powder 0.1%, totaling 100% of the pre-mixture of the present Patent for the elaboration of vegetable meat;

22. Green banana flour 37%; flaxseed flour 30%; rolled oats 25%; beet flour 4.9%; Himalayan Pink Salt 2%; xanthan gum additive (INS 415) powder 1%, and calcium propionate preservative (INS 282) powder 0.1%, totaling 100% of the pre-mixture of the present Patent for the elaboration of vegetable meat;

23. Green banana flour 37%; flaxseed flour 30%; flaked amaranth 25%; beet flour 4.9%; 2% sea salt; xanthan gum additive (INS 415) powder 1%, and calcium propionate preservative (INS 282) powder 0.1%, totaling 100% of the pre-mixture of the present Patent for the elaboration of vegetable meat;

24. Green banana flour 37%; flaxseed flour 30%; flaked amaranth 25%; beet flour 4.9%; Himalayan Pink Salt 2%; xanthan gum additive (INS 415) powder 1%, and calcium propionate preservative (INS 282) powder 0.1%, totaling 100% of the pre-mixture of the present Patent for the elaboration of vegetable meat;

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25. Green banana flour 42%; flaxseed flour 30%; rolled oats 25%; 1.9% sea salt; xanthan gum additive (INS 415) powder 1%, and calcium propionate preservative (INS 282) powder 0.1%, totaling 100% of the pre-mixture of the present Patent for the elaboration of vegetable meat;

26. Green banana flour 42%; flaxseed flour 30%; rolled oats 25%; Himalayan Pink Salt 1.9%; xanthan gum additive (INS 415) powder 1%, and calcium propionate preservative (INS 282) powder 0.1%, totaling 100% of the pre-mixture of the present Patent for the elaboration of vegetable meat;

27. Green banana flour 42%; flaxseed flour 30%; flaked amaranth 25%; 1.9% sea salt; xanthan gum additive (INS 415) powder 1%, and calcium propionate preservative (INS 282) powder 0.1%, totaling 100% of the pre-mixture of the present Patent for the elaboration of vegetable meat;

28. Green banana flour 42%; flaxseed flour 30%; flaked amaranth 25%; Himalayan Pink Salt 1.9%; xanthan gum additive (INS 415) powder 1%, and calcium propionate preservative (INS 282) powder 0.1%, totaling 100% of the pre-mixture of the present Patent for the elaboration of vegetable meat;

29. Green banana flour 22.08%; flaxseed flour 17.9%; rolled oats 14.9%; beet flour 2.9%; sea salt 1%; xanthan gum additive (INS 415) powder 0.65%; guar gum additive (INS 412) 0.35% powder; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%, and edible vegetable oil 4.4%, totaling 100% of the vegetable meat mass of this ready Invention Patent;

30. Green banana flour 22.08%; flaxseed flour 17.9%; rolled oats 14.9%; beet flour 2.9%; Himalayan Pink Salt 1%; xanthan gum additive (INS 415) powder 0.65%; guar gum additive (INS 412) 0.35% powder; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%, and vegetable oil

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19/46 edible 4.4%, totaling 100% of the vegetable meat mass of the present ready Invention Patent;

31. Green banana flour 22.08%; flaxseed flour 17.9%; flaked amaranth 14.9%; beet flour 2.9%; sea salt 1%; xanthan gum additive (INS 415) powder 0.65%; guar gum additive (INS 412) 0.35% powder; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%, and edible vegetable oil 4.4%, totaling 100% of the vegetable meat mass of this ready Invention Patent;

32. Green banana flour 22.08%; flaxseed flour 17.9%; flaked amaranth 14.9%; beet flour 2.9%; Himalayan Pink Salt 1%; xanthan gum additive (INS 415) powder 0.65%; guar gum additive (INS 412) 0.35% powder; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%, and edible vegetable oil 4.4%, totaling 100% of the vegetable meat mass of this ready Invention Patent;

33. Green banana flour 22.08%; flaxseed flour 17.9%; rolled oats 14.9%; beet flour 2.9%; sea salt 1%; xanthan gum additive (INS 415) powder 1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%, and edible vegetable oil 4.4%, totaling 100% of the vegetable meat mass of this ready Invention Patent;

34. Green banana flour 22.08%; flaxseed flour 17.9%; rolled oats 14.9%; beet flour 2.9%; Himalayan Pink Salt 1%; xanthan gum additive (INS 415) powder 1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%, and edible vegetable oil 4.4%, totaling 100% of the vegetable meat mass of this ready Invention Patent;

35. Green banana flour 22.08%; flaxseed flour 17.9%; flaked amaranth 14.9%; beet flour 2.9%; sea salt 1%; xanthan gum additive (INS 415) powder 1%; filtered water heated in the range of 90 ° C to 95 ° C,

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35.8%, and edible vegetable oil 4.4%, totaling 100% of the mass of vegetable meat of the present Patent of Invention ready;

36. Green banana flour 22.08%; flaxseed flour 17.9%; flaked amaranth 14.9%; beet flour 2.9%; Himalayan Pink Salt 1%; xanthan gum additive (INS 415) powder 1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%, and edible vegetable oil 4.4%, totaling 100% of the vegetable meat mass of this ready Invention Patent;

37. Green banana flour 25%; flaxseed flour 17.9%; rolled oats 14.9%; sea salt 1%; xanthan gum additive (INS 415) powder 0.65%; guar gum additive (INS 412) 0.35% powder; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%, and edible vegetable oil 4.4%, totaling 100% of the vegetable meat mass of this ready Invention Patent;

38. Green banana flour 25%; flaxseed flour 17.9%; rolled oats 14.9%; Himalayan Pink Salt 1%; xanthan gum additive (INS 415) powder 0.65%; guar gum additive (INS 412) 0.35% powder; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%, and edible vegetable oil 4.4%, totaling 100% of the vegetable meat mass of this ready Invention Patent;

39. Green banana flour 25%; flaxseed flour 17.9%; flaked amaranth 14.9%; sea salt 1%; xanthan gum additive (INS 415) powder 0.65%; guar gum additive (INS 412) 0.35% powder; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%, and edible vegetable oil 4.4%, totaling 100% of the vegetable meat mass of this ready Invention Patent;

40. Green banana flour 25%; flaxseed flour 17.9%; flaked amaranth 14.9%; Himalayan Pink Salt 1%; xanthan gum additive (INS 415) powder 0.65%; guar gum additive (INS 412) 0.35% powder; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%, and edible vegetable oil 4.4%, totaling 100% of the vegetable meat mass of this ready Invention Patent;

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41. Green banana flour 25%; flaxseed flour 17.9%; rolled oats 14.9%; sea salt 1%; xanthan gum additive (INS 415) powder 1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%, and edible vegetable oil 4.4%, totaling 100% of the vegetable meat mass of this ready Invention Patent;

42. Green banana flour 25%; flaxseed flour 17.9%; rolled oats 14.9%; Himalayan Pink Salt 1%; xanthan gum additive (INS 415) powder 1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%, and edible vegetable oil 4.4%, totaling 100% of the vegetable meat mass of this ready Invention Patent;

43. Green banana flour 25%; flaxseed flour 17.9%; flaked amaranth 14.9%; sea salt 1%; xanthan gum additive (INS 415) powder 1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%, and edible vegetable oil 4.4%, totaling 100% of the vegetable meat mass of this ready Invention Patent;

44. Green banana flour 25%; flaxseed flour 17.9%; flaked amaranth 14.9%; Himalayan Pink Salt 1%; xanthan gum additive (INS 415) powder 1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%, and edible vegetable oil 4.4%, totaling 100% of the vegetable meat mass of this ready Invention Patent;

45. Green banana flour 22.08%; flaxseed flour 17.8%; rolled oats 14.9%; beet flour 2.9%; sea salt 1%; xanthan gum additive (INS 415) powder 0.65%; guar gum additive (INS 412) 0.35% powder; preservative calcium propionate (INS 282) powder 0.1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%, and edible vegetable oil 4.4%, totaling 100% of the vegetable meat mass of this ready Invention Patent;

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46. Green banana flour 22.08%; flaxseed flour 17.8%; rolled oats 14.9%; beet flour 2.9%; Himalayan Pink Salt 1%; xanthan gum additive (INS 415) powder 0.65%; guar gum additive (INS 412) 0.35% powder; preservative calcium propionate (INS 282) powder 0.1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%, and edible vegetable oil 4.4%, totaling 100% of the vegetable meat mass of this ready Invention Patent;

47. Green banana flour 22.08%; flaxseed flour 17.8%; flaked amaranth 14.9%; beet flour 2.9%; sea salt 1%; xanthan gum additive (INS 415) powder 0.65%; guar gum additive (INS 412) 0.35% powder; preservative calcium propionate (INS 282) powder 0.1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%, and edible vegetable oil 4.4%, totaling 100% of the vegetable meat mass of this ready Invention Patent;

48. Green banana flour 22.08%; flaxseed flour 17.8%; flaked amaranth 14.9%; beet flour 2.9%; Himalayan Pink Salt 1%; xanthan gum additive (INS 415) powder 0.65%; guar gum additive (INS 412) 0.35% powder; preservative calcium propionate (INS 282) powder 0.1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%, and edible vegetable oil 4.4%, totaling 100% of the vegetable meat mass of this ready Invention Patent;

49. Green banana flour 22.08%; flaxseed flour 17.8%; rolled oats 14.9%; beet flour 2.9%; sea salt 1%; xanthan gum additive (INS 415) powder 1%; preservative calcium propionate (INS 282) powder 0.1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%, and edible vegetable oil 4.4%, totaling 100% of the vegetable meat mass of this ready Invention Patent;

50. Green banana flour 22.08%; flaxseed flour 17.8%; rolled oats 14.9%; beet flour 2.9%; Himalayan Pink Salt 1%; xanthan gum additive (INS 415) powder 1%; calcium propionate preservative (INS

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282) 0.1% powder; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%, and edible vegetable oil 4.4%, totaling 100% of the vegetable meat mass of this ready Invention Patent;

51. Green banana flour 22.08%; flaxseed flour 17.8%; flaked amaranth 14.9%; beet flour 2.9%; sea salt 1%; xanthan gum additive (INS 415) powder 1%; preservative calcium propionate (INS 282) powder 0.1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%, and edible vegetable oil 4.4%, totaling 100% of the vegetable meat mass of this ready Invention Patent;

52. Green banana flour 22.08%; flaxseed flour 17.8%; flaked amaranth 14.9%; beet flour 2.9%; Himalayan Pink Salt 1%; xanthan gum additive (INS 415) powder 1%; preservative calcium propionate (INS 282) powder 0.1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%, and edible vegetable oil 4.4%, totaling 100% of the vegetable meat mass of this ready Invention Patent;

53. Green banana flour 25%; flaxseed flour 17.8%; rolled oats 14.9%; sea salt 1%; xanthan gum additive (INS 415) powder 0.65%; guar gum additive (INS 412) 0.35% powder; preservative calcium propionate (INS 282) powder 0.1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%, and edible vegetable oil 4.4%, totaling 100% of the vegetable meat mass of this ready Invention Patent;

54. Green banana flour 25%; flaxseed flour 17.8%; rolled oats 14.9%; Himalayan Pink Salt 1%; xanthan gum additive (INS 415) powder 0.65%; guar gum additive (INS 412) 0.35% powder; preservative calcium propionate (INS 282) powder 0.1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%, and edible vegetable oil 4.4%, totaling 100% of the vegetable meat mass of this ready Invention Patent;

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55. Green banana flour 25%; flaxseed flour 17.8%; flaked amaranth 14.9%; sea salt 1%; xanthan gum additive (INS 415) powder 0.65%; guar gum additive (INS 412) 0.35% powder; preservative calcium propionate (INS 282) powder 0.1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%, and edible vegetable oil 4.4%, totaling 100% of the vegetable meat mass of this ready Invention Patent;

56. Green banana flour 25%; flaxseed flour 17.8%; flaked amaranth 14.9%; Himalayan Pink Salt 1%; xanthan gum additive (INS 415) powder 0.65%; guar gum additive (INS 412) 0.35% powder; preservative calcium propionate (INS 282) powder 0.1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%, and edible vegetable oil 4.4%, totaling 100% of the vegetable meat mass of this ready Invention Patent;

57. Green banana flour 25%; flaxseed flour 17.8%; rolled oats 14.9%; sea salt 1%; xanthan gum additive (INS 415) powder 1%; preservative calcium propionate (INS 282) powder 0.1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%, and edible vegetable oil 4.4%, totaling 100% of the vegetable meat mass of this ready Invention Patent;

58. Green banana flour 25%; flaxseed flour 17.8%; rolled oats 14.9%; Himalayan Pink Salt 1%; xanthan gum additive (INS 415) powder 1%; preservative calcium propionate (INS 282) powder 0.1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%, and edible vegetable oil 4.4%, totaling 100% of the vegetable meat mass of this ready Invention Patent;

59. Green banana flour 25%; flaxseed flour 17.8%; flaked amaranth 14.9%; sea salt 1%; xanthan gum additive (INS 415) powder 1%; preservative calcium propionate (INS 282) powder 0.1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%, and edible vegetable oil 4.4%, totaling 100% of the vegetable meat mass of this ready Invention Patent;

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60. Green banana flour 25%; flaxseed flour 17.8%; flaked amaranth 14.9%; Himalayan Pink Salt 1%; xanthan gum additive (INS 415) powder 1%; preservative calcium propionate (INS 282) powder 0.1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%, and edible vegetable oil 4.4%, totaling 100% of the vegetable meat mass of this ready Invention Patent;

61. Green banana flour 22.08%; flaxseed flour 17.4%; rolled oats 14.9%; beet flour 2.9%; sea salt 1%; xanthan gum additive (INS 415) powder 0.65%; guar gum additive (INS 412) 0.35% powder; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; edible vegetable oil 4.4%, and 0.5% liquid sunflower lecithin, totaling 100% of the vegetable meat mass of the present ready Patent;

62. Green banana flour 22.08%; flaxseed flour 17.4%; rolled oats 14.9%; beet flour 2.9%; Himalayan Pink Salt 1%; xanthan gum additive (INS 415) powder 0.65%; guar gum additive (INS 412) 0.35% powder; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; edible vegetable oil 4.4%, and 0.5% liquid sunflower lecithin, totaling 100% of the vegetable meat mass of the present ready Patent;

63. Green banana flour 22.08%; flaxseed flour 17.4%; flaked amaranth 14.9%; beet flour 2.9%; sea salt 1%; xanthan gum additive (INS 415) powder 0.65%; guar gum additive (INS 412) 0.35% powder; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; edible vegetable oil 4.4%, and 0.5% liquid sunflower lecithin, totaling 100% of the vegetable meat mass of the present ready Patent;

64. Green banana flour 22.08%; flaxseed flour 17.4%;

flaked amaranth 14.9%; beet flour 2.9%; Himalayan Pink Salt 1%; xanthan gum additive (INS 415) powder 0.65%; guar gum additive (INS 412) 0.35% powder; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; vegetable oil

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26/46 edible 4.4%, and 0.5% liquid sunflower lecithin, totaling 100% of the vegetable meat mass of the present ready Patent;

65. Green banana flour 22.08%; flaxseed flour 17.4%; rolled oats 14.9%; beet flour 2.9%; sea salt 1%; xanthan gum additive (INS 415) powder 1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; edible vegetable oil 4.4%, and 0.5% liquid sunflower lecithin, totaling 100% of the vegetable meat mass of the present ready Patent;

66. Green banana flour 22.08%; flaxseed flour 17.4%; rolled oats 14.9%; beet flour 2.9%; Himalayan Pink Salt 1%; xanthan gum additive (INS 415) powder 1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; edible vegetable oil 4.4%, and 0.5% liquid sunflower lecithin, totaling 100% of the vegetable meat mass of the present ready Patent;

67. Green banana flour 22.08%; flaxseed flour 17.4%; flaked amaranth 14.9%; beet flour 2.9%; sea salt 1%; xanthan gum additive (INS 415) powder 1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; edible vegetable oil 4.4%, and 0.5% liquid sunflower lecithin, totaling 100% of the vegetable meat mass of the present ready Patent;

68. Green banana flour 22.08%; flaxseed flour 17.4%; flaked amaranth 14.9%; beet flour 2.9%; Himalayan Pink Salt 1%; xanthan gum additive (INS 415) powder 1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; edible vegetable oil 4.4%, and 0.5% liquid sunflower lecithin, totaling 100% of the vegetable meat mass of the present ready Patent;

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69. Green banana flour 25%; flaxseed flour 17.4%; rolled oats 14.9%; sea salt 1%; xanthan gum additive (INS 415) powder 0.65%; guar gum additive (INS 412) 0.35% powder; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; edible vegetable oil 4.4%, and 0.5% liquid sunflower lecithin, totaling 100% of the vegetable meat mass of the present ready Patent;

70. Green banana flour 25%; flaxseed flour 17.4%; rolled oats 14.9%; Himalayan Pink Salt 1%; xanthan gum additive (INS 415) powder 0.65%; guar gum additive (INS 412) 0.35% powder; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; edible vegetable oil 4.4%, and 0.5% liquid sunflower lecithin, totaling 100% of the vegetable meat mass of the present ready Patent;

71. Green banana flour 25%; flaxseed flour 17.4%; flaked amaranth 14.9%; sea salt 1%; xanthan gum additive (INS 415) powder 0.65%; guar gum additive (INS 412) 0.35% powder; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; edible vegetable oil 4.4%, and 0.5% liquid sunflower lecithin, totaling 100% of the vegetable meat mass of the present ready Patent;

72. Green banana flour 25%; flaxseed flour 17.4%; flaked amaranth 14.9%; Himalayan Pink Salt 1%; xanthan gum additive (INS 415) powder 0.65%; guar gum additive (INS 412) 0.35% powder; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; edible vegetable oil 4.4%, and 0.5% liquid sunflower lecithin, totaling 100% of the vegetable meat mass of the present ready Patent;

73. Green banana flour 25%; flaxseed flour 17.4%; rolled oats 14.9%; sea salt 1%; xanthan gum additive (INS 415) powder 1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; edible vegetable oil 4.4%, and 0.5% liquid sunflower lecithin, totaling 100% of the vegetable meat mass of the present ready Patent;

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74. Green banana flour 25%; flaxseed flour 17.4%; rolled oats 14.9%; Himalayan Pink Salt 1%; xanthan gum additive (INS 415) powder 1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; edible vegetable oil 4.4%, and 0.5% liquid sunflower lecithin, totaling 100% of the vegetable meat mass of the present ready Patent;

75. Green banana flour 25%; flaxseed flour 17.4%; flaked amaranth 14.9%; sea salt 1%; xanthan gum additive (INS 415) powder 1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; edible vegetable oil 4.4%, and 0.5% liquid sunflower lecithin, totaling 100% of the vegetable meat mass of the present ready Patent;

76. Green banana flour 25%; flaxseed flour 17.4%; flaked amaranth 14.9%; Himalayan Pink Salt 1%; xanthan gum additive (INS 415) powder 1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; edible vegetable oil 4.4%, and 0.5% liquid sunflower lecithin, totaling 100% of the vegetable meat mass of the present ready Patent;

77. Green banana flour 22%; flaxseed flour 17.4%; rolled oats 14.9%; beet flour 2.9%; sea salt 1%; xanthan gum additive (INS 415) powder 0.65%; guar gum additive (INS 412) 0.35% powder; preservative calcium propionate (INS 282) powder 0.1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; edible vegetable oil 4.4%, and 0.5% liquid sunflower lecithin, totaling 100% of the vegetable meat mass of the present ready Patent;

78. Green banana flour 22%; flaxseed flour 17.4%; rolled oats 14.9%; beet flour 2.9%; Himalayan Pink Salt 1%; xanthan gum additive (INS 415) powder 0.65%; guar gum additive (INS 412) 0.35% powder; preservative calcium propionate (INS 282) powder 0.1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; edible vegetable oil 4.4%, and 0.5% liquid sunflower lecithin, totaling 100% of the vegetable meat mass of the present ready Patent;

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79. Green banana flour 22%; flaxseed flour 17.4%; flaked amaranth 14.9%; beet flour 2.9%; sea salt 1%; xanthan gum additive (INS 415) powder 0.65%; guar gum additive (INS 412) 0.35% powder; preservative calcium propionate (INS 282) powder 0.1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; edible vegetable oil 4.4%, and 0.5% liquid sunflower lecithin, totaling 100% of the vegetable meat mass of the present ready Patent;

80. Green banana flour 22%; flaxseed flour 17.4%; flaked amaranth 14.9%; beet flour 2.9%; Himalayan Pink Salt 1%; xanthan gum additive (INS 415) powder 0.65%; guar gum additive (INS 412) 0.35% powder; preservative calcium propionate (INS 282) powder 0.1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; edible vegetable oil 4.4%, and 0.5% liquid sunflower lecithin, totaling 100% of the vegetable meat mass of the present ready Patent;

81. Green banana flour 22%; flaxseed flour 17.4%; rolled oats 14.9%; beet flour 2.9%; sea salt 1%; xanthan gum additive (INS 415) powder 1%; preservative calcium propionate (INS 282) powder 0.1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; edible vegetable oil 4.4%, and 0.5% liquid sunflower lecithin, totaling 100% of the vegetable meat mass of the present ready Patent;

82. Green banana flour 22%; flaxseed flour 17.4%; rolled oats 14.9%; beet flour 2.9%; Himalayan Pink Salt 1%; xanthan gum additive (INS 415) powder 1%; guar gum additive (INS 412) 0.35% powder; preservative calcium propionate (INS 282) powder 0.1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; edible vegetable oil 4.4%, and 0.5% liquid sunflower lecithin, totaling 100% of the vegetable meat mass of the present ready Patent;

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83. Green banana flour 22%; flaxseed flour 17.4%; flaked amaranth 14.9%; beet flour 2.9%; sea salt 1%; xanthan gum additive (INS 415) powder 1%; preservative calcium propionate (INS 282) powder 0.1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; edible vegetable oil 4.4%, and 0.5% liquid sunflower lecithin, totaling 100% of the vegetable meat mass of the present ready Patent;

84. Green banana flour 22%; flaxseed flour 17.4%;

flaked amaranth 14.9%; beet flour 2.9%; Himalayan Pink Salt 1%; xanthan gum additive (INS 415) powder 1%; preservative calcium propionate (INS 282) powder 0.1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; edible vegetable oil 4.4%, and 0.5% liquid sunflower lecithin, totaling 100% of the vegetable meat mass of the present ready Patent;

85. Green banana flour 25%; flaxseed flour 17.3%; rolled oats 14.9%; sea salt 1%; xanthan gum additive (INS 415) powder 0.65%; guar gum additive (INS 412) 0.35% powder; preservative calcium propionate (INS 282) powder 0.1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; edible vegetable oil 4.4%, and 0.5% liquid sunflower lecithin, totaling 100% of the vegetable meat mass of the present ready Patent;

86. Green banana flour 25%; flaxseed flour 17.3%; rolled oats 14.9%; Himalayan Pink Salt 1%; xanthan gum additive (INS 415) powder 0.65%; guar gum additive (INS 412) 0.35% powder; preservative calcium propionate (INS 282) powder 0.1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; edible vegetable oil 4.4%, and 0.5% liquid sunflower lecithin, totaling 100% of the vegetable meat mass of the present ready Patent;

87. Green banana flour 25%; flaxseed flour 17.3%; flaked amaranth 14.9%; sea salt 1%; xanthan gum additive (INS 415) powder 0.65%; guar gum additive (INS 412) 0.35% powder; preservative calcium propionate (INS 282) powder 0.1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; oil

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31/46 edible vegetable 4.4%, and 0.5% of liquid sunflower lecithin, totaling 100% of the vegetable meat mass of the present ready Patent;

88. Green banana flour 25%; flaxseed flour 17.3%; flaked amaranth 14.9%; Himalayan Pink Salt 1%; xanthan gum additive (INS 415) powder 0.65%; guar gum additive (INS 412) 0.35% powder; preservative calcium propionate (INS 282) powder 0.1%, filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; edible vegetable oil 4.4%, and 0.5% liquid sunflower lecithin, totaling 100% of the vegetable meat mass of the present ready Patent;

89. Green banana flour 25%; flaxseed flour 17.3%; rolled oats 14.9%; sea salt 1%; xanthan gum additive (INS 415) powder 1%; preservative calcium propionate (INS 282) powder 0.1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; edible vegetable oil 4.4%, and 0.5% liquid sunflower lecithin, totaling 100% of the vegetable meat mass of the present ready Patent;

90. Green banana flour 25%; flaxseed flour 17.3%; rolled oats 14.9%; Himalayan Pink Salt 1%; xanthan gum additive (INS 415) powder 1%; preservative calcium propionate (INS 282) powder 0.1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; edible vegetable oil 4.4%, and 0.5% liquid sunflower lecithin, totaling 100% of the vegetable meat mass of the present ready Patent;

91. Green banana flour 25%; flaxseed flour 17.3%; flaked amaranth 14.9%; sea salt 1%; xanthan gum additive (INS 415) powder 1%; preservative calcium propionate (INS 282) powder 0.1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; edible vegetable oil 4.4%, and 0.5% liquid sunflower lecithin, totaling 100% of the vegetable meat mass of the present ready Patent;

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92. Green banana flour 25%; flaxseed flour 17.3%; flaked amaranth 14.9%; Himalayan Pink Salt 1%; xanthan gum additive (INS 415) powder 1%; preservative calcium propionate (INS 282) powder 0.1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; edible vegetable oil 4.4%, and 0.5% liquid sunflower lecithin, totaling 100% of the vegetable meat mass of the present ready Patent;

93. Green banana flour 22.08%; flaxseed flour 17.4%; rolled oats 14.9%; beet flour 2.9%; sea salt 1%; xanthan gum additive (INS 415) powder 0.65%; guar gum additive (INS 412) 0.35% powder; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; edible vegetable oil 4.4%, and 0.5% liquid soy lecithin, totaling 100% of the vegetable meat mass of the present ready Patent;

94. Green banana flour 22.08%; flaxseed flour 17.4%; rolled oats 14.9%; beet flour 2.9%; Himalayan Pink Salt 1%; xanthan gum additive (INS 415) powder 0.65%; guar gum additive (INS 412) 0.35% powder; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; edible vegetable oil 4.4%, and 0.5% liquid soy lecithin, totaling 100% of the vegetable meat mass of the present ready Patent;

95. Green banana flour 22.08%; flaxseed flour 17.4%; flaked amaranth 14.9%; beet flour 2.9%; sea salt 1%; xanthan gum additive (INS 415) powder 0.65%; guar gum additive (INS 412) 0.35% powder; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; edible vegetable oil 4.4%, and 0.5% liquid soy lecithin, totaling 100% of the vegetable meat mass of the present ready Patent;

96. Green banana flour 22.08%; flaxseed flour 17.4%;

flaked amaranth 14.9%; beet flour 2.9%; Himalayan Pink Salt 1%; xanthan gum additive (INS 415) powder 0.65%; guar gum additive (INS 412) 0.35% powder; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; vegetable oil

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Edible 33/46 4.4%, and 0.5% liquid soy lecithin, totaling 100% of the vegetable meat mass of the present ready patent;

97. Green banana flour 22.08%; flaxseed flour 17.4%; rolled oats 14.9%; beet flour 2.9%; sea salt 1%; xanthan gum additive (INS 415) powder 1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; edible vegetable oil 4.4%, and 0.5% liquid soy lecithin, totaling 100% of the vegetable meat mass of the present ready Patent;

98. Green banana flour 22.08%; flaxseed flour 17.4%; rolled oats 14.9%; beet flour 2.9%; Himalayan Pink Salt 1%; xanthan gum additive (INS 415) powder 1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; edible vegetable oil 4.4%, and 0.5% liquid soy lecithin, totaling 100% of the vegetable meat mass of the present ready Patent;

99. Green banana flour 22.08%; flaxseed flour 17.4%; flaked amaranth 14.9%; beet flour 2.9%; sea salt 1%; xanthan gum additive (INS 415) powder 1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; edible vegetable oil 4.4%, and 0.5% liquid soy lecithin, totaling 100% of the vegetable meat mass of the present ready Patent;

100. Green banana flour 22.08%; flaxseed flour 17.4%;

flaked amaranth 14.9%; beet flour 2.9%; Himalayan Pink Salt 1%; xanthan gum additive (INS 415) powder 1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; edible vegetable oil 4.4%, and 0.5% liquid soy lecithin, totaling 100% of the vegetable meat mass of the present ready Patent;

101. Green banana flour 25%; flaxseed flour 17.4%; rolled oats 14.9%; sea salt 1%; xanthan gum additive (INS 415) powder 0.65%; guar gum additive (INS 412) 0.35% powder; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; edible vegetable oil 4.4%, and 0.5% liquid soy lecithin,

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34/46 totaling 100% of the vegetable meat mass of the present ready Invention Patent;

102. Green banana flour 25%; flaxseed flour 17.4%; rolled oats 14.9%; Himalayan Pink Salt 1%; xanthan gum additive (INS 415) powder 0.65%; guar gum additive (INS 412) 0.35% powder; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; edible vegetable oil 4.4%, and 0.5% liquid soy lecithin, totaling 100% of the vegetable meat mass of the present ready Patent;

103. Green banana flour 25%; flaxseed flour 17.4%; flaked amaranth 14.9%; sea salt 1%; xanthan gum additive (INS 415) powder 0.65%; guar gum additive (INS 412) 0.35% powder; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; edible vegetable oil 4.4%, and 0.5% liquid soy lecithin, totaling 100% of the vegetable meat mass of the present ready Patent;

104. Green banana flour 25%; flaxseed flour 17.4%; flaked amaranth 14.9%; Himalayan Pink Salt 1%; xanthan gum additive (INS 415) powder 0.65%; guar gum additive (INS 412) 0.35% powder; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; edible vegetable oil 4.4%, and 0.5% liquid soy lecithin, totaling 100% of the vegetable meat mass of the present ready Patent;

105. Green banana flour 25%; flaxseed flour 17.4%; rolled oats 14.9%; sea salt 1%; xanthan gum additive (INS 415) powder 1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; edible vegetable oil 4.4%, and 0.5% liquid soy lecithin, totaling 100% of the vegetable meat mass of the present ready Patent;

106. Green banana flour 25%; flaxseed flour 17.4%; rolled oats 14.9%; Himalayan Pink Salt 1%; xanthan gum additive (INS 415) powder 1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; edible vegetable oil

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4.4%, and 0.5% of liquid soy lecithin, totaling 100% of the vegetable meat mass of the present ready Patent;

107. Green banana flour 25%; flaxseed flour 17.4%; flaked amaranth 14.9%; sea salt 1%; xanthan gum additive (INS 415) powder 1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; edible vegetable oil 4.4%, and 0.5% liquid soy lecithin, totaling 100% of the vegetable meat mass of the present ready Patent;

108. Green banana flour 25%; flaxseed flour 17.4%;

flaked amaranth 14.9%; Himalayan Pink Salt 1%; xanthan gum additive (INS 415) powder 1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; edible vegetable oil 4.4%, and 0.5% liquid soy lecithin, totaling 100% of the vegetable meat mass of the present ready Patent;

109. Green banana flour 22%; flaxseed flour 17.4%; rolled oats 14.9%; beet flour 2.9%; sea salt 1%; xanthan gum additive (INS 415) powder 0.65%; guar gum additive (INS 412) 0.35% powder; preservative calcium propionate (INS 282) powder 0.1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; edible vegetable oil 4.4%, and 0.5% liquid soy lecithin, totaling 100% of the vegetable meat mass of the present ready Patent;

110. Green banana flour 22%; flaxseed flour 17.4%; rolled oats 14.9%; beet flour 2.9%; Himalayan Pink Salt 1%; xanthan gum additive (INS 415) powder 0.65%; guar gum additive (INS 412) 0.35% powder; preservative calcium propionate (INS 282) powder 0.1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; edible vegetable oil 4.4%, and 0.5% liquid soy lecithin, totaling 100% of the vegetable meat mass of the present ready Patent;

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111. Green banana flour 22%; flaxseed flour 17.4%; flaked amaranth 14.9%; beet flour 2.9%; sea salt 1%; xanthan gum additive (INS 415) powder 0.65%; guar gum additive (INS 412) 0.35% powder; preservative calcium propionate (INS 282) powder 0.1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; edible vegetable oil 4.4%, and 0.5% liquid soy lecithin, totaling 100% of the vegetable meat mass of the present ready Patent;

112. Green banana flour 22%; flaxseed flour 17.4%;

flaked amaranth 14.9%; beet flour 2.9%; Himalayan Pink Salt 1%; xanthan gum additive (INS 415) powder 0.65%; guar gum additive (INS 412) 0.35% powder; preservative calcium propionate (INS 282) powder 0.1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; edible vegetable oil 4.4%, and 0.5% liquid soy lecithin, totaling 100% of the vegetable meat mass of the present ready Patent;

113. Green banana flour 22%; flaxseed flour 17.4%; rolled oats 14.9%; beet flour 2.9%; sea salt 1%; xanthan gum additive (INS 415) powder 1%; preservative calcium propionate (INS 282) powder 0.1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; edible vegetable oil 4.4%, and 0.5% liquid soy lecithin, totaling 100% of the vegetable meat mass of the present ready Patent;

114. Green banana flour 22%; flaxseed flour 17.4%; rolled oats 14.9%; beet flour 2.9%; Himalayan Pink Salt 1%; xanthan gum additive (INS 415) powder 1%; guar gum additive (INS 412) 0.35% powder; preservative calcium propionate (INS 282) powder 0.1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; edible vegetable oil 4.4%, and 0.5% liquid soy lecithin, totaling 100% of the vegetable meat mass of the present ready Patent;

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115. Green banana flour 22%; flaxseed flour 17.4%; flaked amaranth 14.9%; beet flour 2.9%; sea salt 1%; xanthan gum additive (INS 415) powder 1%; preservative calcium propionate (INS 282) powder 0.1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; edible vegetable oil 4.4%, and 0.5% liquid soy lecithin, totaling 100% of the vegetable meat mass of the present ready Patent;

116. Green banana flour 22%; flaxseed flour 17.4%;

flaked amaranth 14.9%; beet flour 2.9%; Himalayan Pink Salt 1%; xanthan gum additive (INS 415) powder 1%; preservative calcium propionate (INS 282) powder 0.1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; edible vegetable oil 4.4%, and 0.5% liquid soy lecithin, totaling 100% of the vegetable meat mass of the present ready Patent;

117. Green banana flour 25%; flaxseed flour 17.3%; rolled oats 14.9%; sea salt 1%; xanthan gum additive (INS 415) powder 0.65%; guar gum additive (INS 412) 0.35% powder; preservative calcium propionate (INS 282) powder 0.1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; edible vegetable oil 4.4%, and 0.5% liquid soy lecithin, totaling 100% of the vegetable meat mass of the present ready Patent;

118. Green banana flour 25%; flaxseed flour 17.3%; rolled oats 14.9%; Himalayan Pink Salt 1%; xanthan gum additive (INS 415) powder 0.65%; guar gum additive (INS 412) 0.35% powder; preservative calcium propionate (INS 282) powder 0.1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; edible vegetable oil 4.4%, and 0.5% liquid soy lecithin, totaling 100% of the vegetable meat mass of the present ready Patent;

119. Green banana flour 25%; flaxseed flour 17.3%; flaked amaranth 14.9%; sea salt 1%; xanthan gum additive (INS 415) powder 0.65%; guar gum additive (INS 412) 0.35% powder; preservative calcium propionate (INS 282) powder 0.1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; oil

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38/46 edible vegetable 4.4%, and 0.5% liquid soy lecithin, totaling 100% of the vegetable meat mass of the present ready Patent;

120. Green banana flour 25%; flaxseed flour 17.3%;

flaked amaranth 14.9%; Himalayan Pink Salt 1%; xanthan gum additive (INS 415) powder 0.65%; guar gum additive (INS 412) 0.35% powder; preservative calcium propionate (INS 282) powder 0.1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; edible vegetable oil 4.4%, and 0.5% liquid soy lecithin, totaling 100% of the vegetable meat mass of the present ready Patent;

121. Green banana flour 25%; flaxseed flour 17.3%; rolled oats 14.9%; sea salt 1%; xanthan gum additive (INS 415) powder 1%; preservative calcium propionate (INS 282) powder 0.1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; edible vegetable oil 4.4%, and 0.5% liquid soy lecithin, totaling 100% of the vegetable meat mass of the present ready Patent;

122. Green banana flour 25%; flaxseed flour 17.3%; rolled oats 14.9%; Himalayan Pink Salt 1%; xanthan gum additive (INS 415) powder 1%; preservative calcium propionate (INS 282) powder 0.1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; edible vegetable oil 4.4%, and 0.5% liquid soy lecithin, totaling 100% of the vegetable meat mass of the present ready Patent;

123. Green banana flour 25%; flaxseed flour 17.3%; flaked amaranth 14.9%; sea salt 1%; xanthan gum additive (INS 415) powder 1%; preservative calcium propionate (INS 282) powder 0.1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; edible vegetable oil 4.4%, and 0.5% liquid soy lecithin, totaling 100% of the vegetable meat mass of the present ready Patent;

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124. Green banana flour 25%; flaxseed flour 17.3%; flaked amaranth 14.9%; Himalayan Pink Salt 1%; xanthan gum additive (INS 415) powder 1%; preservative calcium propionate (INS 282) powder 0.1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; edible vegetable oil 4.4%, and 0.5% liquid soy lecithin, totaling 100% of the vegetable meat mass of the present ready Patent;

125. Green banana flour 22.08%; flaxseed flour 17.4%; rolled oats 14.9%; beet flour 2.9%; sea salt 1%; xanthan gum additive (INS 415) powder 0.65%; guar gum additive (INS 412) 0.35% powder; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; edible vegetable oil 4.4%, and 0.5% powdered soy lecithin, totaling 100% of the vegetable meat mass of the present ready Patent;

126. Green banana flour 22.08%; flaxseed flour 17.4%; rolled oats 14.9%; beet flour 2.9%; Himalayan Pink Salt 1%; xanthan gum additive (INS 415) powder 0.65%; guar gum additive (INS 412) 0.35% powder; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; edible vegetable oil 4.4%, and 0.5% powdered soy lecithin, totaling 100% of the vegetable meat mass of the present ready Patent;

127. Green banana flour 22.08%; flaxseed flour 17.4%; flaked amaranth 14.9%; beet flour 2.9%; sea salt 1%; xanthan gum additive (INS 415) powder 0.65%; guar gum additive (INS 412) 0.35% powder; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; edible vegetable oil 4.4%, and 0.5% powdered soy lecithin, totaling 100% of the vegetable meat mass of the present ready Patent;

128. Green banana flour 22.08%; flaxseed flour 17.4%;

flaked amaranth 14.9%; beet flour 2.9%; Himalayan Pink Salt 1%; xanthan gum additive (INS 415) powder 0.65%; guar gum additive (INS 412) 0.35% powder; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; vegetable oil

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Edible 40/46 4.4%, and 0.5% powdered soy lecithin, totaling 100% of the vegetable meat mass of the present ready Patent;

129. Green banana flour 22.08%; flaxseed flour 17.4%; rolled oats 14.9%; beet flour 2.9%; sea salt 1%; xanthan gum additive (INS 415) powder 1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; edible vegetable oil 4.4%, and 0.5% powdered soy lecithin, totaling 100% of the vegetable meat mass of the present ready Patent;

130. Green banana flour 22.08%; flaxseed flour 17.4%; rolled oats 14.9%; beet flour 2.9%; Himalayan Pink Salt 1%; xanthan gum additive (INS 415) powder 1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; edible vegetable oil 4.4%, and 0.5% powdered soy lecithin, totaling 100% of the vegetable meat mass of the present ready Patent;

131. Green banana flour 22.08%; flaxseed flour 17.4%; flaked amaranth 14.9%; beet flour 2.9%; sea salt 1%; xanthan gum additive (INS 415) powder 1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; edible vegetable oil 4.4%, and 0.5% powdered soy lecithin, totaling 100% of the vegetable meat mass of the present ready Patent;

132. Green banana flour 22.08%; flaxseed flour 17.4%;

flaked amaranth 14.9%; beet flour 2.9%; Himalayan Pink Salt 1%; xanthan gum additive (INS 415) powder 1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; edible vegetable oil 4.4%, and 0.5% powdered soy lecithin, totaling 100% of the vegetable meat mass of the present ready Patent;

133. Green banana flour 25%; flaxseed flour 17.4%; rolled oats 14.9%; sea salt 1%; xanthan gum additive (INS 415) powder 0.65%; guar gum additive (INS 412) 0.35% powder; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; edible vegetable oil 4.4%, and 0.5% powdered soy lecithin,

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41/46 totaling 100% of the vegetable meat mass of the present ready Invention Patent;

134. Green banana flour 25%; flaxseed flour 17.4%; rolled oats 14.9%; Himalayan Pink Salt 1%; xanthan gum additive (INS 415) powder 0.65%; guar gum additive (INS 412) 0.35% powder; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; edible vegetable oil 4.4%, and 0.5% powdered soy lecithin, totaling 100% of the vegetable meat mass of the present ready Patent;

135. Green banana flour 25%; flaxseed flour 17.4%; flaked amaranth 14.9%; sea salt 1%; xanthan gum additive (INS 415) powder 0.65%; guar gum additive (INS 412) 0.35% powder; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; edible vegetable oil 4.4%, and 0.5% powdered soy lecithin, totaling 100% of the vegetable meat mass of the present ready Patent;

136. Green banana flour 25%; flaxseed flour 17.4%; flaked amaranth 14.9%; Himalayan Pink Salt 1%; xanthan gum additive (INS 415) powder 0.65%; guar gum additive (INS 412) 0.35% powder; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; edible vegetable oil 4.4%, and 0.5% powdered soy lecithin, totaling 100% of the vegetable meat mass of the present ready Patent;

137. Green banana flour 25%; flaxseed flour 17.4%; rolled oats 14.9%; sea salt 1%; xanthan gum additive (INS 415) powder 1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; edible vegetable oil 4.4%, and 0.5% powdered soy lecithin, totaling 100% of the vegetable meat mass of the present ready Patent;

138. Green banana flour 25%; flaxseed flour 17.4%; rolled oats 14.9%; Himalayan Pink Salt 1%; xanthan gum additive (INS 415) powder 1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; edible vegetable oil

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4.4%, and 0.5% powdered soy lecithin, totaling 100% of the vegetable meat mass of the present ready Patent;

139. Green banana flour 25%; flaxseed flour 17.4%; flaked amaranth 14.9%; sea salt 1%; xanthan gum additive (INS 415) powder 1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; edible vegetable oil 4.4%, and 0.5% powdered soy lecithin, totaling 100% of the vegetable meat mass of the present ready Patent;

140. Green banana flour 25%; flaxseed flour 17.4%; flaked amaranth 14.9%; Himalayan Pink Salt 1%; xanthan gum additive (INS 415) powder 1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; edible vegetable oil 4.4%, and 0.5% powdered soy lecithin, totaling 100% of the vegetable meat mass of the present ready Patent;

141. Green banana flour 22%; flaxseed flour 17.4%; rolled oats 14.9%; beet flour 2.9%; sea salt 1%; xanthan gum additive (INS 415) powder 0.65%; guar gum additive (INS 412) 0.35% powder; preservative calcium propionate (INS 282) powder 0.1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; edible vegetable oil 4.4%, and 0.5% powdered soy lecithin, totaling 100% of the vegetable meat mass of the present ready Patent;

142. Green banana flour 22%; flaxseed flour 17.4%; rolled oats 14.9%; beet flour 2.9%; Himalayan Pink Salt 1%; xanthan gum additive (INS 415) powder 0.65%; guar gum additive (INS 412) 0.35% powder; preservative calcium propionate (INS 282) powder 0.1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; edible vegetable oil 4.4%, and 0.5% powdered soy lecithin, totaling 100% of the vegetable meat mass of the present ready Patent;

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143. Green banana flour 22%; flaxseed flour 17.4%; flaked amaranth 14.9%; beet flour 2.9%; sea salt 1%; xanthan gum additive (INS 415) powder 0.65%; guar gum additive (INS 412) 0.35% powder; preservative calcium propionate (INS 282) powder 0.1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; edible vegetable oil 4.4%, and 0.5% powdered soy lecithin, totaling 100% of the vegetable meat mass of the present ready Patent;

144. Green banana flour 22%; flaxseed flour 17.4%;

flaked amaranth 14.9%; beet flour 2.9%; Himalayan Pink Salt 1%; xanthan gum additive (INS 415) powder 0.65%; guar gum additive (INS 412) 0.35% powder; preservative calcium propionate (INS 282) powder 0.1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; edible vegetable oil 4.4%, and 0.5% powdered soy lecithin, totaling 100% of the vegetable meat mass of the present ready Patent;

145. Green banana flour 22%; flaxseed flour 17.4%; rolled oats 14.9%; beet flour 2.9%; sea salt 1%; xanthan gum additive (INS 415) powder 1%; preservative calcium propionate (INS 282) powder 0.1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; edible vegetable oil 4.4%, and 0.5% powdered soy lecithin, totaling 100% of the vegetable meat mass of the present ready Patent;

146. Green banana flour 22%; flaxseed flour 17.4%; rolled oats 14.9%; beet flour 2.9%; Himalayan Pink Salt 1%; xanthan gum additive (INS 415) powder 1%; guar gum additive (INS 412) 0.35% powder; preservative calcium propionate (INS 282) powder 0.1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; edible vegetable oil 4.4%, and 0.5% powdered soy lecithin, totaling 100% of the vegetable meat mass of the present ready Patent;

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147. Green banana flour 22%; flaxseed flour 17.4%; flaked amaranth 14.9%; beet flour 2.9%; sea salt 1%; xanthan gum additive (INS 415) powder 1%; preservative calcium propionate (INS 282) powder 0.1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; edible vegetable oil 4.4%, and 0.5% powdered soy lecithin, totaling 100% of the vegetable meat mass of the present ready Patent;

148. Green banana flour 22%; flaxseed flour 17.4%;

flaked amaranth 14.9%; beet flour 2.9%; Himalayan Pink Salt 1%; xanthan gum additive (INS 415) powder 1%; preservative calcium propionate (INS 282) powder 0.1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; edible vegetable oil 4.4%, and 0.5% powdered soy lecithin, totaling 100% of the vegetable meat mass of the present ready Patent;

149. Green banana flour 25%; flaxseed flour 17.3%; rolled oats 14.9%; sea salt 1%; xanthan gum additive (INS 415) powder 0.65%; guar gum additive (INS 412) 0.35% powder; preservative calcium propionate (INS 282) powder 0.1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; edible vegetable oil 4.4%, and 0.5% powdered soy lecithin, totaling 100% of the vegetable meat mass of the present ready Patent;

150. Green banana flour 25%; flaxseed flour 17.3%; rolled oats 14.9%; Himalayan Pink Salt 1%; xanthan gum additive (INS 415) powder 0.65%; guar gum additive (INS 412) 0.35% powder; preservative calcium propionate (INS 282) powder 0.1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; edible vegetable oil 4.4%, and 0.5% powdered soy lecithin, totaling 100% of the vegetable meat mass of the present ready Patent;

151. Green banana flour 25%; flaxseed flour 17.3%; flaked amaranth 14.9%; sea salt 1%; xanthan gum additive (INS 415) powder 0.65%; guar gum additive (INS 412) 0.35% powder; preservative calcium propionate (INS 282) powder 0.1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; oil

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45/46 edible vegetable 4.4%, and 0.5% powdered soy lecithin, totaling 100% of the vegetable meat mass of the present ready Patent;

152. Green banana flour 25%; flaxseed flour 17.3%;

flaked amaranth 14.9%; Himalayan Pink Salt 1%; xanthan gum additive (INS 415) powder 0.65%; guar gum additive (INS 412) 0.35% powder; preservative calcium propionate (INS 282) powder 0.1%, filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; edible vegetable oil 4.4%, and 0.5% powdered soy lecithin, totaling 100% of the vegetable meat mass of the present ready Patent;

153. Green banana flour 25%; flaxseed flour 17.3%; rolled oats 14.9%; sea salt 1%; xanthan gum additive (INS 415) powder 1%; preservative calcium propionate (INS 282) powder 0.1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; edible vegetable oil 4.4%, and 0.5% powdered soy lecithin, totaling 100% of the vegetable meat mass of the present ready Patent;

154. Green banana flour 25%; flaxseed flour 17.3%; rolled oats 14.9%; Himalayan Pink Salt 1%; xanthan gum additive (INS 415) powder 1%; preservative calcium propionate (INS 282) powder 0.1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; edible vegetable oil 4.4%, and 0.5% powdered soy lecithin, totaling 100% of the vegetable meat mass of the present ready Patent;

155. Green banana flour 25%; flaxseed flour 17.3%; flaked amaranth 14.9%; sea salt 1%; xanthan gum additive (INS 415) powder 1%; preservative calcium propionate (INS 282) powder 0.1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; edible vegetable oil 4.4%, and 0.5% powdered soy lecithin, totaling 100% of the vegetable meat mass of the present ready Patent;

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156. Green banana flour 25%; flaxseed flour 17.3%;

flaked amaranth 14.9%; Himalayan Pink Salt 1%; xanthan gum additive (INS 415) powder 1%; preservative calcium propionate (INS 282) powder 0.1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; edible vegetable oil 4.4%, and 0.5% powdered soy lecithin, totaling 100% of the vegetable meat mass of the present ready Patent.

Claims (11)

1. FORMULATIONS AND PROCESS OF OBTAINING VEGETABLE MEAT WITH GREEN BANANA FLOUR, FOR APPLICATION IN THE FOOD INDUSTRY, characterized by the manufacture of pre-mixture for preparation and obtaining of vegetable meat, using the formulations of pre-mixture ingredients of this Invention Patent . 2. FORMULATIONS AND PROCESS OF OBTAINING VEGETABLE MEAT WITH GREEN BANANA FLOUR, FOR APPLICATION IN THE FOOD INDUSTRY, characterized by the elaboration and obtaining of vegetable meat by the food industry, with the formulations of ingredients of this Invention Patent, intended for the consumer as meat ready packed and chilled vegetable, and frozen ready vegetable meat. 3. FORMULATIONS AND PROCESS OF OBTAINING VEGETABLE MEAT WITH GREEN BANANA FLOUR, FOR APPLICATION IN THE FOOD INDUSTRY, characterized by a pre-mixture composed of the mixture of the following ingredients, in percentages per kg; * Green banana flour 37% to 42%; * Flaxseed flour 30%; * Rolled oats 0% to 25%; * Amaranth flakes 0% to 25%; * Beet flour 0% to 5%; * Pink Himalayan Salt 0% to 2%; * Sea salt 0% to 2%; * Additive xanthan gum (INS 415) powder 0.65% to 1%; Petition 870180147649, of 11/04/2018, p. 52/57 2/5 * Guar gum additive (INS 412) powder 0% to 0.35% and * Calcium propionate preservative (INS 282) powder 0% to 0.1%. 4. FORMULATIONS AND PROCESS OF OBTAINING VEGETABLE MEAT WITH GREEN BANANA FLOUR, FOR APPLICATION IN THE FOOD INDUSTRY, according to claim 3, characterized by packing the pre-mixture in packaging with information on the date of manufacture and validity, batch number, net weight of the pre-mixture in kg, nutritional information, instructions for the consumer of the process of preparing and obtaining the vegetable meat, by adding heated filtered water, edible vegetable oil at room temperature, according to package instructions, in culinary measures in ml (120 ml equivalent to ½ cup; 15 ml equivalent to a tablespoon) and weight yield per kg of ready vegetable meat mass. 5. FORMULATIONS AND PROCESS OF OBTAINING VEGETABLE MEAT WITH GREEN BANANA FLOUR, FOR APPLICATION IN THE FOOD INDUSTRY, characterized by an industrial process of preparation and obtaining of the dough to be modeled as vegetable meat, using a pre-mixture with the formulations of the present Invention Patent, with the addition of filtered water heated in the range between 90 ° C and 95 ° C, with the addition of edible vegetable oil at room temperature, without and with the addition of a type of lecithin emulsifier (liquid sunflower lecithin, soy lecithin liquid, soy lecithin powder), with the following ingredients, in percentages per kg; * Green banana flour 22% to 25%; * Flaxseed flour 17.3% to 17.9%; * Rolled oats 0% to 14.9%; * Amaranth flakes 0% to 14.9%; Petition 870180147649, of 11/04/2018, p. 53/57 3/5 * Beet flour 0% to 2.9%; * Pink Himalayan Salt 0% to 1%; * Sea salt 0% to 1%; * Additive xanthan gum (INS 415) powder 0.65% to 1%; * Guar gum additive (INS 412) powder 0% to 0.35%; * Calcium propionate preservative (INS 282) powder 0% to 0.1%; * 35.8% filtered water; * 4.4% edible vegetable oil; * Liquid sunflower lecithin 0% to 0.5%; * Liquid soy lecithin 0% to 0.5% and * Powdered soy lecithin 0% to 0.5%. 6. FORMULATIONS AND PROCESS OF OBTAINING MEAT VEGETABLE WITH GREEN BANANA FLOUR, FOR APPLICATION IN THE FOOD INDUSTRY, according to claim 5, characterized by an industrial process for the preparation and production of vegetable meat, using the pre-mix formulations of this Invention Patent, comprising the following steps ; a) Add filtered water heated in the range of 90 ° C to 95 ° C in the pre-mixture of the present Patent; b) Mix for two minutes; c) Add edible vegetable oil at room temperature, with and without the addition of a type of lecithin emulsifier (liquid sunflower lecithin; liquid soy lecithin; powdered soy lecithin); Petition 870180147649, of 11/04/2018, p. 54/57 4/5 d) Mix and knead for five minutes, until a homogeneous mass, with all the ingredients adhered to it, which is the vegetable meat of this Invention Patent; e) Shape the mass of vegetable meat into steaks, meatballs, into pieces of varying sizes and shapes; f) To pack and pack the modeled vegetable meat in the chilled and frozen modes. 7. FORMULATIONS AND PROCESS OF OBTAINING VEGETABLE MEAT WITH GREEN BANANA FLOUR, FOR APPLICATION IN THE FOOD INDUSTRY, according to claims 5 and 6, characterized by packaging the vegetable meat, keeping it cooled in packaging stored at a temperature up to 4 ° C, with information on the date of manufacture, expiration date, batch number, nutritional information, net weight in kg, with an expiration date of three days. 8. FORMULATIONS AND PROCESS OF OBTAINING VEGETABLE MEAT WITH GREEN BANANA FLOUR, FOR APPLICATION IN THE FOOD INDUSTRY, according to claims 5 and 6, characterized by freezing the modeled vegetable meat, in a refrigerator and freezer, with temperature in the range between - 8 ° C to -18 ° C, store frozen vegetable meat in polyethylene plastic packaging, with expiration dates, manufacture, batch number, nutritional information, information on the net weight of vegetable meat in kg, instructions for defrosting, keeping the package stored in a cold room and freezer until -18 ° C, with a validity of ninety days. 9. FORMULATIONS AND PROCESS OF OBTAINING VEGETABLE MEAT WITH GREEN BANANA FLOUR, FOR APPLICATION IN THE FOOD INDUSTRY, according to claims 5 and 6, characterized by freezing the modeled vegetable meat, in a refrigerator and freezer, with Petition 870180147649, of 11/04/2018, p. 55/57 5/5 temperature in the range between - 8 ° C to -18 ° C, pack the modeled and frozen vegetable meat in a vacuum packaging system, in Poly Nylon (polyethylene) packaging, with expiration dates, manufacture, batch number , nutritional information, information on the net weight of vegetable meat in kg and instructions for defrosting, keeping the packaging stored at -18 ° C in a cold room and freezer, valid for eight months. 10. FORMULATIONS FOR VEGETABLE MEAT WITH GREEN BANANA FLOUR, FOR APPLICATION IN THE FOOD INDUSTRY, according to claims 3 and 4, characterized by the validity of the pre-mix for six months, with the packaging stored on a shelf in a cool, dry place. sheltered from light, heat and humidity. 11. FORMULATIONS FOR VEGETABLE MEAT WITH GREEN BANANA FLOUR, FOR APPLICATION IN THE FOOD INDUSTRY, according to claims 3 and 4, characterized by pre-mixing with powdered calcium propionate preservative (INS 282) in the formulation, valid for twelve months , with the packaging stored on a shelf in a cool and dry place, protected from light, heat and humidity.