<； p >； provide foodstuffs (Meat & nbsp； that have the appearance and texture of fig. 1 cooked Meat. Are provided, and & nbsp； S, M & eacute； All to produce such products (C & aacute； Meat.In One embodiment,A M & eacute； includes Mix all Dry Ingredients containing Plant Protein Ingredients & amp； nas with H & 'Medes that include Water and / or oil to not form a Mass C & aacute； mica； Heat Mass C & aacute； pressure rnica Bertalanffy & acute； maintain pressure while n is transferred； Mass C & aacute； rnica heated to a Cooling Device to cool gradually； and the Mass nOr C & aacute； rnica heated gradually decreases while the pressure on the Mass & acute； S N C & aacute； rnica hot, to form a food product C & aacute； rnico.Mixing by a Mixer can be Continuous or discontinuous； The heating can be done by a device selected from the group consisting of a high Shear Emulsifier, a Heat exchanger and an Electric Heater； Diel & eacute； and gradual Cooling Can be done through a Heat exchanger. <； / p >；MÉTODO PARA ELABORAR UN PRODUCTO ALIMENTICIO NO CÁRNICO QUE COMPRENDE MEZCLAR INGREDIENTES SECOS QUE COMPRENDEN PROTEÍNAS VEGETALES CON INGREDIENTES HÚMEDOS QUE COMPRENDEN AL MENOS UNO DE AGUA O ACEITE, CALENTAR LA MASA A PRESIÓN ENFRIAR GRADUALMENTE LA MASA PRODUCTO ALIMENTICIO NO CÁRNICO
