BR102018073208A2 - FORMULATIONS AND PROCESS OF OBTAINING FISH VEGETABLE BEEF, FOR APPLICATION IN THE FOOD INDUSTRY - Google Patents

Abstract

formulations and process for obtaining fish vegetable meat, for application in the food industry. refers to the present invention patent for the food industry, formulations for pre-mixing and process for obtaining fish vegetable meat, having wheat flour and, more preferably potato starch, in combination with flaxseed flour, oats flaked, flaked amaranth, dehydrated and ground edible nori kelp, salt, with and without additive xanthan gum (ins 415) powder, additive produced by the fermentation of the bacterium xanthomonas campestris, used by the food industry as an emulsifier in formulations with free flour gluten; with and without additive guar gum (ins 412) 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; with and without the addition of a type of lecithin emulsifier (liquid sunflower lecithin, liquid soy lecithin, powdered soy lecithin); to obtain the vegetable meat of fish, the pre-mixture of the present invention patent is placed in a container or mixing machine (which mixes and knocks ingredients), heated filtered water is added, mixed for two minutes; edible vegetable oil is added at room temperature, with and without the addition of lecithin emulsifier, mixed and kneaded for five minutes, until it forms a homogeneous mass, to be modeled as fish vegetable meat in fillets, and in pieces of varied sizes and formats, to be fried, grilled, baked, roasted.

Description

DESCRIPTIVE REPORT

FORMULATIONS AND PROCESS OF OBTAINING FISH VEGETABLE BEEF, FOR APPLICATION IN THE FOOD INDUSTRY

[001] Refers to this Invention Patent intended for the food industry, formulations for pre-mixing and process for obtaining fish vegetable meat, having wheat flour and, more preferably, potato starch flour (fine powder) similar to wheat flour, obtained from the drying and grinding of the potato and by the starch of the tuber itself), in combination with flaxseed flour (from the flaxseed milling), rolled oats, preferably fine, flaked amaranth (ground amaranth cereal) flakes), Nori edible seaweed, dehydrated and ground; Nori seaweed is produced in thin, dry leaves, made from dehydration of edible algae of the species Porphyra / Red Algae), produced in Japan and China, widely used in oriental gastronomy, ground Rose Himalayan Salt (salt extracted from mines mountains in the Himalayas); ground sea salt, and more preferably, ground sea salt that has not undergone the refined salt refining process; 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 life of the pre-mixture for vegetable fish meat.

[002] The process for obtaining fish 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 in room temperature, with and without added

Petition 870180150321, of 11/11/2018, p. 5/100

2/90 a type of lecithin emulsifier (liquid sunflower lecithin, liquid soy lecithin, 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 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, 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 fish meat in fillets, and 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 from fish, and b) the production of vegetable meat from fish according to the formulations of the pre-mixture of the present Patent of Invention, already ready to be used by the consumer, in the vegetable meat of fish chilled and frozen fish vegetable meat.

[004] The food industry will produce the chilled fish 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 adding a type of

Petition 870180150321, of 11/11/2018, p. 6/100

3/90 lecithin emulsifier (liquid sunflower lecithin, liquid soy lecithin and powdered soy lecithin), preferably liquid sunflower lecithin, comprising the following steps;

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, 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 the vegetable meat of fish;

f) Model the mass obtained as fish vegetable meat in fillets, and in pieces of varying shapes and sizes;

g) Pack the fish meat modeled 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 fish 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 adding a type of

Petition 870180150321, of 11/11/2018, p. 7/100

4/90 lecithin emulsifier (liquid sunflower lecithin, liquid soy lecithin, 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 to it, which is the vegetable meat of fish;

f) Model the mass obtained as fish vegetable meat in fillets, and in pieces of varying shapes and sizes;

g) Freeze the modeled fish 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) To pack the frozen fish 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 cold room and freezer, so that the fish vegetable meat remains with its characteristics, valid for ninety days.

Petition 870180150321, of 11/11/2018, p. 8/100

5/90

[006] The food industry will also produce frozen fish 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 heated filtered water, preferably in the range of 90 ° C to 95 ° C, 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) , 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 to it, which is the vegetable meat of fish;

f) Model the mass obtained as fish vegetable meat in fillets, and in pieces of varying shapes and sizes;

g) Freeze the modeled fish 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 fish vegetable meat in a vacuum packaging system, preferably in Poly Nylon packaging,

Petition 870180150321, of 11/11/2018, p. 9/100

6/90 with expiration dates, manufacture, batch number, nutritional information, information on the net weight of vegetable meat in kg, and instructions for defrosting;

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

[007] The pre-mixture of the present Invention Patent for obtaining fish 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 environment and dry, protected from sun, heat and humidity, it is valid for six months.

[008] The pre-mixture of this Invention Patent for obtaining fish 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 environment and dry, protected from sun, heat and humidity, it is valid for twelve months.

[009] The fish vegetable meat of the present invention patent has been tested and approved in various forms of gastronomic preparation; grilled and fried fillets; breaded fillets (wrapped in flour) fried in hot oil with crunchy skin (breaded); 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).

Petition 870180150321, of 11/11/2018, p. 10/100

7/90

[010] The fish vegetable meat elaborated with the formulations of the present invention patent has a satisfactory appearance, texture and flavor without the need for adding spices, and can be modeled in various sizes and formats; 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, cooked in sauces, roasted in a gas stove, 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, coriander, ginger, nutmeg, basil.

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

[012] The pre-mixture of the present Invention Patent for obtaining fish vegetable meat, can be made by people with no culinary practice, as the pre-mixture packaging will contain instructions for the preparation and obtaining of fish vegetable meat, with indication of the measures of heated filtered water and edible vegetable oil to be added and mixed, for the preparation of the dough to be modeled as vegetable meat of fish, in equivalence with homemade measures (one cup is equivalent to 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 this Invention Patent is to serve vegetarian, vegan consumers, who want a fish meat with a satisfactory appearance, texture and flavor, and intolerant and allergic consumers to soybeans, since pre-mix formulations do not contains soy.

Petition 870180150321, of 11/11/2018, p. 11/100

8/90

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

[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 of the combination of the edible seaweed Nori, produced in thin and dry leaves, made from the dehydration of edible algae of the species Porphyra (Red Algae ), produced in Japan and China, widely used in Japanese dishes and in oriental cuisine, with the ingredients of the formulations of this Invention Patent; the inventor of the present invention patent did not find in the state of the pre-mixing technique for preparing and obtaining fish vegetable meat produced by the food industry in Brazil and other countries, with the novel formulations of

Petition 870180150321, of 11/11/2018, p. 12/100

9/90 present Patent of Invention, with the combination of the edible seaweed Nori, preferably with the dried leaves ground into flakes and, more preferably, ground into powder, in combination with the ingredients wheat flour, potato starch powder, flour flaxseed, rolled oats, rolled amaranth, salt, preferably Himalayan Rose Salt, extracted from salt mines in the Himalayan mountains and, more preferably, sea salt, more preferably sea salt that has not undergone the refined salt refining process, for containing more nutrients; with and without the addition of the additive xanthan gum (INS 415) in powder, an additive produced by the fermentation of the bacterium Xanthomonas campestris, used by the food industry as an emulsifier in formulations made with gluten-free flours (the ingredient in potato starch used in the formulations of the present Invention Patent does 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 tetragonolobus and Cyamopsis psoraloides plants, native to India, used in the food industry as a thickener, stabilizer and emulsifier, and with and without the addition of the calcium propionate preservative (INS 282) powder.

[017] In the state of the art, fresh and chilled ready-to-eat fish vegetable meat, made 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, is also new. , edible vegetable oil, with and without the addition of a type of lecithin emulsifier (liquid sunflower lecithin, liquid soy lecithin, powdered soy lecithin), preferably liquid sunflower lecithin, for the preparation and production of fish vegetable meat, by mixing and kneading the ingredients of the formulations, to obtain the dough that is the fish vegetable meat of the present Patent of Invention, to be shaped, cooled and frozen, by the food industry.

[018] The present Invention Patent intended for the food industry, formulations for pre-mixing and process for obtaining fish vegetable meat, such as pre-mixture and ready-made fish vegetable meat, in

Petition 870180150321, of 11/11/2018, p. 13/100

10/90 chilled and frozen modes, aims to serve the growing market of vegetarian and vegan products, as a novelty in industrialized fish vegetable meat free from textured soy protein (PTS).

[019] The fish vegetable meat of the present Invention Patent comes as a novelty in the state of the art, with satisfactory flavor, without the need to add spices and sauces in its preparation.

[020] The ingredient flaxseed is obtained from the milling of flaxseeds; golden and brown flaxseeds, darker in 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 the vegetable meat of fish.

[021] Flaked oats and flaked amaranth cereal are nutrient-rich cereals that contribute to the mass structure of the fish 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 fish meat, and these two cereals do not contain gluten in their composition; as the amaranth cereal currently has a high price, due to its lower production, preferably oat flakes are used, preferably in thin 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.

Petition 870180150321, of 11/11/2018, p. 14/100

11/90

[022] To give a satisfactory flavor in the vegetable meat of fish, salt is used, preferably the Himalayan Pink Salt, 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.

[023] Due to the fact that some of the formulations of the present 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 provide the necessary alloy in the formulations of fish vegetable meat of the present patent that does not contain the ingredient wheat flour, 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 dough alloy; 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 this invention patent are with and without the additive guar gum (INS 412) in powder, 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; the use of xanthan and guar gums gives alloy and softness in the process of obtaining the dough that is modeled as fish vegetable meat, with the pre-mix formulations of this Invention Patent.

[024] The ingredient lecithin, present in some of the formulations of this invention patent intended for the food industry in the production of ready-made fish 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;

Petition 870180150321, of 11/11/2018, p. 15/100

12/90 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 fish vegetable meat for consumers allergic to lactose, allergic to peanuts and allergic to nuts.

[025] The choice of formulations with and without lecithin is at the discretion of the food industry in the production of prepared and ready-made fish meat, in chilled and frozen modes; lecithin confers a greater alloy in the mass of vegetable fish 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 their ingredients, which already provide the necessary alloy and stability in the mass. obtained, which is the vegetable meat of fish, to be modeled and produced in the chilled and chilled frozen modes.

[026] The packaging with the pre-mixture, preferably with the laminated interior, with the formulations of the present Patent of Invention, for elaboration and obtaining the vegetable meat of fish, will contain dates of manufacture and validity, batch number, net weight of the mixture in kg, nutritional information, instructions for preparing fish vegetable meat, by adding heated filtered water and edible vegetable oil, yield of ready-made fish vegetable meat in weight per kg, with indication of the necessary measures of filtered water and oil edible vegetable in ml and the respective conversion of ml measures into easy-to-understand home-made measures; 120 ml is equivalent to ¹ Λ cup or eight tablespoons; 15 ml is equivalent to a tablespoon.

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

Petition 870180150321, of 11/11/2018, p. 16/100

13/90

[028] The package with ready-to-eat fish vegetable meat will contain the manufacturing and expiration dates, batch number, net weight in kg of fish vegetable meat, nutritional information and instructions for thawing fish vegetable meat. .

[029] 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. Wheat flour 39%; flaxseed flour 30%; rolled oats 25%; Nori edible seaweed dehydrated and ground 4%; 2% ground sea salt; totaling 100% of the pre-mixture of the present invention patent for the elaboration of fish vegetable meat;

2. Wheat flour 38%; flaxseed flour 30%; rolled oats 25%; edible Nori kelp dehydrated and ground 5%; 2% ground sea salt; totaling 100% of the pre-mixture of the present invention patent for the elaboration of fish vegetable meat;

3. Wheat flour 37%; flaxseed flour 30%; rolled oats 25%; edible Nori kelp dehydrated and ground 6%; 2% ground sea salt; totaling 100% of the pre-mixture of the present invention patent for the elaboration of fish vegetable meat;

4. Wheat flour 39%; flaxseed flour 30%; rolled oats 25%; Nori edible seaweed dehydrated and ground 4%; 2% ground Himalayan pink salt; totaling 100% of the pre-mixture of the present invention patent for the elaboration of fish vegetable meat;

Petition 870180150321, of 11/11/2018, p. 17/100

14/90

5. Wheat flour 38%; flaxseed flour 30%; rolled oats 25%; edible Nori kelp dehydrated and ground 5%; 2% ground Himalayan pink salt; totaling 100% of the pre-mixture of the present invention patent for the elaboration of fish vegetable meat;

6. Wheat flour 37%; flaxseed flour 30%; rolled oats 25%; edible Nori kelp dehydrated and ground 6%; 2% ground Himalayan pink salt; totaling 100% of the pre-mixture of the present invention patent for the elaboration of fish vegetable meat;

7. Wheat flour 39%; flaxseed flour 30%; flaked amaranth 25%; Nori edible seaweed dehydrated and ground 4%; 2% ground sea salt; totaling 100% of the pre-mixture of the present invention patent for the elaboration of fish vegetable meat;

8. Wheat flour 38%; flaxseed flour 30%; flaked amaranth 25%; edible Nori kelp dehydrated and ground 5%; 2% ground sea salt; totaling 100% of the pre-mixture of the present invention patent for the elaboration of fish vegetable meat;

9. Wheat flour 37%; flaxseed flour 30%; flaked amaranth 25%; edible Nori kelp dehydrated and ground 6%; 2% ground sea salt; totaling 100% of the pre-mixture of the present invention patent for the elaboration of fish vegetable meat;

10. Wheat flour 39%; flaxseed flour 30%; flaked amaranth 25%; Nori edible seaweed dehydrated and ground 4%; 2% ground Himalayan pink salt; totaling 100% of the pre-mixture of the present invention patent for the elaboration of fish vegetable meat;

11. Wheat flour 38%; flaxseed flour 30%; rolled oats 25%; edible Nori kelp dehydrated and ground 5%; 2% ground Himalayan pink salt; totaling 100% of the pre-mixture of the present invention patent for the elaboration of fish vegetable meat;

Petition 870180150321, of 11/11/2018, p. 18/100

15/90

12. Wheat flour 37%; flaxseed flour 30%; rolled oats 25%; edible Nori kelp dehydrated and ground 6%; 2% ground Himalayan pink salt; totaling 100% of the pre-mixture of the present invention patent for the elaboration of fish vegetable meat;

13. Wheat flour 38.9%; flaxseed flour 30%; rolled oats 25%; Nori edible seaweed dehydrated and ground 4%; 2% ground sea salt, and preservative calcium propionate (INS 282) powder 0.1%, totaling 100% of the pre-mixture of the present invention patent for the preparation of fish vegetable meat;

14. Wheat flour 37.9%; flaxseed flour 30%; rolled oats 25%; edible Nori kelp dehydrated and ground 5%; 2% ground sea salt, and preservative calcium propionate (INS 282) powder 0.1%, totaling 100% of the pre-mixture of the present invention patent for the preparation of fish vegetable meat;

15. Wheat flour 36.9%; flaxseed flour 30%; rolled oats 25%; edible Nori kelp dehydrated and ground 6%; 2% ground sea salt, and preservative calcium propionate (INS 282) powder 0.1%, totaling 100% of the pre-mixture of the present invention patent for the preparation of fish vegetable meat;

16. Wheat flour 38.9%; flaxseed flour 30%; rolled oats 25%; Nori edible seaweed dehydrated and ground 4%; Himalayan Rose Salt ground 2%, and calcium propionate preservative (INS 282) powder 0.1%, totaling 100% of the pre-mixture of the present Invention Patent for the preparation of fish vegetable meat;

17. Wheat flour 37.9%; flaxseed flour 30%; rolled oats 25%; edible Nori kelp dehydrated and ground 5%; 2% ground Himalayan pink salt, and calcium propionate preservative (INS 282) powder 0.1%, totaling

Petition 870180150321, of 11/11/2018, p. 19/100

16/90

100% of the pre-mixture of the present invention patent for the preparation of fish vegetable meat;

18. Wheat flour 36.9%; flaxseed flour 30%; rolled oats 25%; edible Nori kelp dehydrated and ground 6%; Himalayan Rose Salt ground 2%, and calcium propionate preservative (INS 282) powder 0.1%, totaling 100% of the pre-mixture of the present Invention Patent for the preparation of fish vegetable meat;

19. Wheat flour 38.9%; flaxseed flour 30%; flaked amaranth 25%; Nori edible seaweed dehydrated and ground 4%; 2% ground sea salt, and preservative calcium propionate (INS 282) powder 0.1%, totaling 100% of the pre-mixture of the present invention patent for the preparation of fish vegetable meat;

20. Wheat flour 37.9%; flaxseed flour 30%; flaked amaranth 25%; edible Nori kelp dehydrated and ground 5%; 2% ground sea salt, and preservative calcium propionate (INS 282) powder 0.1%, totaling 100% of the pre-mixture of the present invention patent for the preparation of fish vegetable meat;

21. Wheat flour 36.9%; flaxseed flour 30%; flaked amaranth 25%; edible Nori kelp dehydrated and ground 6%; 2% ground sea salt, and preservative calcium propionate (INS 282) powder 0.1%, totaling 100% of the pre-mixture of the present invention patent for the preparation of fish vegetable meat;

22. Wheat flour 38.9%; flaxseed flour 30%; flaked amaranth 25%; Nori edible seaweed dehydrated and ground 4%; Himalayan Rose Salt ground 2%, and calcium propionate preservative (INS 282) powder 0.1%, totaling 100% of the pre-mixture of the present Invention Patent for the preparation of fish vegetable meat;

Petition 870180150321, of 11/11/2018, p. 20/100

17/90

23. Wheat flour 37.9%; flaxseed flour 30%; rolled oats 25%; edible Nori kelp dehydrated and ground 5%; Himalayan Rose Salt ground 2%, and calcium propionate preservative (INS 282) powder 0.1%, totaling 100% of the pre-mixture of the present Invention Patent for the preparation of fish vegetable meat;

24. Wheat flour 36.9%; flaxseed flour 30%; rolled oats 25%; Nori edible kelp dehydrated and ground 6%; 2% ground Himalayan pink salt and calcium propionate preservative (INS 282) powder 0.1%, totaling 100% of the pre-mixture of the present invention patent for the preparation of fish vegetable meat;

25. Potato starch 38%; flaxseed flour 30%; rolled oats 25%; Nori edible seaweed dehydrated and ground 4%; 2% ground 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 this Invention Patent for the preparation of fish vegetable meat;

26. Potato starch 37%; flaxseed flour 30%; rolled oats 25%; edible Nori kelp dehydrated and ground 5%; 2% ground 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 this Invention Patent for the preparation of fish vegetable meat;

27. Potato starch 36%; flaxseed flour 30%; rolled oats 25%; edible Nori kelp dehydrated and ground 6%; 2% ground 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 this Invention Patent for the preparation of fish vegetable meat;

Petition 870180150321, of 11/11/2018, p. 21/100

18/90

28. Potato starch 38%; flaxseed flour 30%; rolled oats 25%; edible Nori seaweed dehydrated and ground 4%; 2% ground Himalayan pink 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 this Invention Patent for the preparation of fish vegetable meat;

29. Potato starch 37%; flaxseed flour 30%; rolled oats 25%; edible Nori kelp dehydrated and ground 5%; 2% ground Himalayan pink 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 this Invention Patent for the preparation of fish vegetable meat;

30. Potato starch 36%; flaxseed flour 30%; rolled oats 25%; Nori edible kelp dehydrated and ground 6%; 2% ground Himalayan pink 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 this Invention Patent for the preparation of fish vegetable meat;

31. Potato starch 38%; flaxseed flour 30%; flaked amaranth 25%; Nori edible seaweed dehydrated and ground 4%; 2% ground 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 this Invention Patent for the preparation of fish vegetable meat;

32. Potato starch 37%; flaxseed flour 30%; flaked amaranth 25%; edible Nori kelp dehydrated and ground 5%; 2% ground 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 this Invention Patent for the preparation of fish vegetable meat;

33. Potato starch 36%; flaxseed flour 30%; flaked amaranth 25%; edible Nori kelp dehydrated and ground 6%; 2% ground sea salt; xanthan gum additive (INS 415) 0.65% powder, and guar gum additive (INS

Petition 870180150321, of 11/11/2018, p. 22/100

19/90

412) 0.35% powder, totaling 100% of the pre-mixture of the present Patent for the elaboration of fish vegetable meat;

34. Potato starch 38%; flaxseed flour 30%; flaked amaranth 25%; Nori edible seaweed dehydrated and ground 4%; 2% ground Himalayan pink 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 this Invention Patent for the preparation of fish vegetable meat;

35. Potato starch 37%; flaxseed flour 30%; rolled oats 25%; edible Nori kelp dehydrated and ground 5%; 2% ground Himalayan pink 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 this Invention Patent for the preparation of fish vegetable meat;

36. Potato starch 36%; flaxseed flour 30%; rolled oats 25%; edible Nori kelp dehydrated and ground 6%; 2% ground Himalayan pink 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 this Invention Patent for the preparation of fish vegetable meat;

37. Potato starch 38%; flaxseed flour 30%; rolled oats 25%; Nori edible seaweed dehydrated and ground 4%; 2% ground sea salt and 1% xanthan gum (INS 415) powder additive, totaling 100% of the pre-mixture of the present invention patent for the preparation of fish vegetable meat;

38. Potato starch 37%; flaxseed flour 30%; rolled oats 25%; edible Nori kelp dehydrated and ground 5%; ground salt 2%, and additive xanthan gum (INS 415) powder 1%, totaling 100% of the pre-mixture of the present invention patent for the preparation of fish vegetable meat;

Petition 870180150321, of 11/11/2018, p. 23/100

20/90

39. Potato starch 36%; flaxseed flour 30%; rolled oats 25%; edible Nori kelp dehydrated and ground 6%; ground salt 2%, and additive xanthan gum (INS 415) powder 1%, totaling 100% of the pre-mixture of the present invention patent for the preparation of fish vegetable meat;

40. Potato starch 38%; flaxseed flour 30%; rolled oats 25%; Nori edible seaweed dehydrated and ground 4%; Himalayan Rose Salt ground 2%, and additive xanthan gum (INS 415) powder 1%, totaling 100% of the pre-mixture of the present Invention Patent for the preparation of fish vegetable meat;

41. Potato starch 37%; flaxseed flour 30%; rolled oats 25%; edible Nori kelp dehydrated and ground 5%; Himalayan Rose Salt ground 2%, and additive xanthan gum (INS 415) powder 1%, totaling 100% of the pre-mixture of the present Invention Patent for the preparation of fish vegetable meat;

42. Potato starch 36%; flaxseed flour 30%; rolled oats 25%; edible Nori kelp dehydrated and ground 6%; Himalayan Rose Salt ground 2%, and additive xanthan gum (INS 415) powder 1%, totaling 100% of the pre-mixture of the present Invention Patent for the preparation of fish vegetable meat;

43. Potato starch 38%; flaxseed flour 30%; flaked amaranth 25%; Nori edible seaweed dehydrated and ground 4%; ground salt 2%, and additive xanthan gum (INS 415) powder 1%, totaling 100% of the pre-mixture of the present invention patent for the preparation of fish vegetable meat;

44. Potato starch 37%; flaxseed flour 30%; flaked amaranth 25%; edible Nori kelp dehydrated and ground 5%; ground salt 2%, and additive xanthan gum (INS 415) powder 1%, totaling 100% of pre

Petition 870180150321, of 11/11/2018, p. 24/100

21/90 mixture of the present Patent for the elaboration of fish vegetable meat;

45. Potato starch 36%; flaxseed flour 30%; flaked amaranth 25%; edible Nori kelp dehydrated and ground 6%; ground salt 2%, and additive xanthan gum (INS 415) powder 1%, totaling 100% of the pre-mixture of the present invention patent for the preparation of vegetable meat;

46. Potato starch 38%; flaxseed flour 30%; flaked amaranth 25%; Nori edible seaweed dehydrated and ground 4%; Himalayan Rose Salt ground 2%, and additive xanthan gum (INS 415) powder 1%, totaling 100% of the pre-mixture of the present Invention Patent for the preparation of fish vegetable meat;

47. Potato starch 37%; flaxseed flour 30%; rolled oats 25%; edible Nori kelp dehydrated and ground 5%; Himalayan Rose Salt ground 2%, and additive xanthan gum (INS 415) powder 1%, totaling 100% of the pre-mixture of the present Invention Patent for the preparation of fish vegetable meat;

48. Potato starch 36%; flaxseed flour 30%; rolled oats 25%; edible Nori kelp dehydrated and ground 6%; Himalayan Rose Salt ground 2%, and additive xanthan gum (INS 415) powder 1%, totaling 100% of the pre-mixture of the present Invention Patent for the preparation of fish vegetable meat;

49. Potato starch 37.9%; flaxseed flour 30%; rolled oats 25%; Nori edible seaweed dehydrated and ground 4%; 2% ground sea salt; xanthan gum additive (INS 415) powder 0.65%; guar gum additive (INS 412) in 0.35% powder, and calcium propionate preservative (INS 282) in 0.1% powder, totaling 100% of the pre-mixture of the present invention patent for the preparation of fish vegetable meat;

Petition 870180150321, of 11/11/2018, p. 25/100

22/90

50. Potato starch 36.9%; flaxseed flour 30%; rolled oats 25%; edible Nori kelp dehydrated and ground 5%; 2% ground sea salt; xanthan gum additive (INS 415) powder 0.65%; guar gum additive (INS 412) in 0.35% powder, and calcium propionate preservative (INS 282) in 0.1% powder, totaling 100% of the pre-mixture of the present invention patent for the preparation of fish vegetable meat;

51. Potato starch 35.9%; flaxseed flour 30%; rolled oats 25%; edible Nori kelp dehydrated and ground 6%; 2% ground sea salt; xanthan gum additive (INS 415) powder 0.65%; guar gum additive (INS 412) in 0.35% powder, and calcium propionate preservative (INS 282) in 0.1% powder, totaling 100% of the pre-mixture of the present invention patent for the preparation of fish vegetable meat;

52. Potato starch 37.9%; flaxseed flour 30%; rolled oats 25%; Nori edible seaweed dehydrated and ground 4%; 2% ground Himalayan pink salt; xanthan gum additive (INS 415) powder 0.65%; guar gum additive (INS 412) in 0.35% powder, and calcium propionate preservative (INS 282) in 0.1% powder, totaling 100% of the pre-mixture of the present invention patent for the preparation of fish vegetable meat;

53. Potato starch 36.9%; flaxseed flour 30%; rolled oats 25%; edible Nori kelp dehydrated and ground 5%; 2% ground Himalayan pink salt; xanthan gum additive (INS 415) powder 0.65%; guar gum additive (INS 412) in 0.35% powder, and calcium propionate preservative (INS 282) in 0.1% powder, totaling 100% of the pre-mixture of the present invention patent for the preparation of fish vegetable meat;

54. Potato starch 35.9%; flaxseed flour 30%; rolled oats 25%; edible Nori kelp dehydrated and ground 6%; 2% ground Himalayan pink salt; xanthan gum additive (INS 415) powder 0.65%; guar gum additive (INS 412) powder 0.35%, and calcium propionate preservative (INS 282) powder

Petition 870180150321, of 11/11/2018, p. 26/100

23/90

0.1%, totaling 100% of the pre-mixture of the present Invention Patent for the elaboration of fish vegetable meat;

55. Potato starch 37.9%; flaxseed flour 30%; flaked amaranth 25%; Nori edible seaweed dehydrated and ground 4%; 2% ground sea salt; xanthan gum additive (INS 415) powder 0.65%; guar gum additive (INS 412) in 0.35% powder, and calcium propionate preservative (INS 282) in 0.1% powder, totaling 100% of the pre-mixture of the present invention patent for the preparation of fish vegetable meat;

56. Potato starch 36.9%; flaxseed flour 30%; flaked amaranth 25%; edible Nori kelp dehydrated and ground 5%; 2% ground sea salt; xanthan gum additive (INS 415) powder 0.65%; guar gum additive (INS 412) in 0.35% powder, and calcium propionate preservative (INS 282) in 0.1% powder, totaling 100% of the pre-mixture of the present invention patent for the preparation of fish vegetable meat;

57. Potato starch 35.9%; flaxseed flour 30%; flaked amaranth 25%; edible Nori kelp dehydrated and ground 6%; 2% ground sea salt; xanthan gum additive (INS 415) powder 0.65%; guar gum additive (INS 412) in 0.35% powder, and calcium propionate preservative (INS 282) in 0.1% powder, totaling 100% of the pre-mixture of the present invention patent for the preparation of fish vegetable meat;

58. Potato starch 37.9%; flaxseed flour 30%; flaked amaranth 25%; Nori edible seaweed dehydrated and ground 4%; 2% ground Himalayan pink salt; xanthan gum additive (INS 415) powder 0.65%; guar gum additive (INS 412) in 0.35% powder, and calcium propionate preservative (INS 282) in 0.1% powder, totaling 100% of the pre-mixture of the present invention patent for the preparation of fish vegetable meat;

Petition 870180150321, of 11/11/2018, p. 27/100

24/90

59. Potato starch 36.9%; flaxseed flour 30%; rolled oats 25%; edible Nori kelp dehydrated and ground 5%; 2% ground Himalayan pink salt; xanthan gum additive (INS 415) powder 0.65%; guar gum additive (INS 412) in 0.35% powder, and calcium propionate preservative (INS 282) in 0.1% powder, totaling 100% of the pre-mixture of the present invention patent for the preparation of fish vegetable meat;

60. Potato starch 35.9%; flaxseed flour 30%; rolled oats 25%; edible Nori kelp dehydrated and ground 6%; 2% ground Himalayan pink salt; xanthan gum additive (INS 415) powder 0.65%; guar gum additive (INS 412) in 0.35% powder, and calcium propionate preservative (INS 282) in 0.1% powder, totaling 100% of the pre-mixture of the present invention patent for the preparation of fish vegetable meat;

61. Potato starch 37.9%; flaxseed flour 30%; rolled oats 25%; Nori edible seaweed dehydrated and ground 4%; 2% ground 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 invention patent for the preparation of fish vegetable meat;

62. Potato starch 36.9%; flaxseed flour 30%; rolled oats 25%; edible Nori kelp dehydrated and ground 5%; 2% ground 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 invention patent for the preparation of fish vegetable meat;

63. Potato starch 35.9%; flaxseed flour 30%; rolled oats 25%; edible Nori kelp dehydrated and ground 6%; 2% ground 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 invention patent for the preparation of fish vegetable meat;

Petition 870180150321, of 11/11/2018, p. 28/100

25/90

64. Potato starch 37.9%; flaxseed flour 30%; rolled oats 25%; Nori edible seaweed dehydrated and ground 4%; 2% ground Himalayan pink 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 invention patent for the preparation of fish vegetable meat;

65. Potato starch 36.9%; flaxseed flour 30%; rolled oats 25%; edible Nori kelp dehydrated and ground 5%; 2% ground Himalayan pink 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 invention patent for the preparation of fish vegetable meat;

66. Potato starch 35.9%; flaxseed flour 30%; rolled oats 25%; edible Nori kelp dehydrated and ground 6%; 2% ground Himalayan pink 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 invention patent for the preparation of fish vegetable meat;

67. Potato starch 37.9%; flaxseed flour 30%; flaked amaranth 25%; Nori edible seaweed dehydrated and ground 4%; 2% ground 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 invention patent for the preparation of fish vegetable meat;

68. Potato starch 36.9%; flaxseed flour 30%; flaked amaranth 25%; edible Nori kelp dehydrated and ground 5%; 2% ground 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 invention patent for the preparation of fish vegetable meat;

69. Potato starch 35.9%; flaxseed flour 30%; flaked amaranth 25%; edible Nori kelp dehydrated and ground 6%; 2% ground sea salt; additive xanthan gum (INS 415) powder 1%, and propionate preservative

Petition 870180150321, of 11/11/2018, p. 29/100

26/90 calcium (INS 282) powder 0.1%, totaling 100% of the pre-mixture of the present Patent for the elaboration of fish vegetable meat;

70. Potato starch 37.9%; flaxseed flour 30%; flaked amaranth 25%; Nori edible seaweed dehydrated and ground 4%; 2% ground Himalayan pink 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 invention patent for the preparation of fish vegetable meat;

71. Potato starch 36.9%; flaxseed flour 30%; rolled oats 25%; edible Nori kelp dehydrated and ground 5%; 2% ground Himalayan pink 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 invention patent for the preparation of fish vegetable meat;

72. Potato starch 35.9%; flaxseed flour 30%; rolled oats 25%; edible Nori kelp dehydrated and ground 6%; 2% ground Himalayan pink 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 invention patent for the preparation of fish vegetable meat;

73. Wheat flour 23.28%; flaxseed flour 17.9%; rolled oats 14.9%; Nori edible seaweed dehydrated and ground 2.38%; ground sea salt 1.19%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%, and edible vegetable oil 4.47%, totaling 100% of the fish vegetable meat mass of the present ready Patent;

74. Wheat flour 23.28%; flaxseed flour 17.9%; rolled oats 14.9%; Nori edible seaweed dehydrated and ground 2.38%; Ground Himalayan Pink Salt 1.19%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%, and edible vegetable oil 4.47%, totaling 100% of the fish vegetable meat mass of the present ready Patent;

Petition 870180150321, of 11/11/2018, p. 30/100

27/90

75. Wheat flour 23.28%; flaxseed flour 17.9%; flaked amaranth 14.9%; Nori edible seaweed dehydrated and ground 2.38%; ground sea salt 1.19%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%, and edible vegetable oil 4.47%, totaling 100% of the fish vegetable meat mass of the present ready Patent;

76. Wheat flour 23.28%; flaxseed flour 17.9%; flaked amaranth 14.9%; Nori edible seaweed dehydrated and ground 2.38%; Ground Himalayan Pink Salt 1.19%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%, and edible vegetable oil 4.47%, totaling 100% of the fish vegetable meat mass of the present ready Patent;

77. Wheat flour 22.7%; flaxseed flour 17.9%; rolled oats 14.9%; Nori edible kelp dehydrated and ground 3%; ground sea salt 1, 19%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%, and edible vegetable oil 4.47%, totaling 100% of the fish vegetable meat mass of the present ready Patent;

78. Wheat flour 22.7%; flaxseed flour 17.9%; rolled oats 14.9%; Nori edible kelp dehydrated and ground 3%; Ground Himalayan Pink Salt 1.19%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%, and edible vegetable oil 4.47%, totaling 100% of the fish vegetable meat mass of the present ready Patent;

79. Wheat flour 22.7%; flaxseed flour 17.9%; flaked amaranth 14.9%; Nori edible kelp dehydrated and ground 3%; ground sea salt 1, 19%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%, and edible vegetable oil 4.47%, totaling 100% of the fish vegetable meat mass of the present ready Patent;

80. Wheat flour 22.7%; flaxseed flour 17.9%; flaked amaranth 14.9%; Nori edible kelp dehydrated and ground 3%; Ground Himalayan Pink Salt 1.19%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%,

Petition 870180150321, of 11/11/2018, p. 31/100

28/90 and edible vegetable oil 4.47%, totaling 100% of the mass of fish vegetable meat of the present Patent of Invention ready;

81. Wheat flour 22.09%; flaxseed flour 17.9%; rolled oats 14.9%; Nori edible seaweed dehydrated and ground 3.58%; ground sea salt 1.19%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%, and edible vegetable oil 4.47%, totaling 100% of the fish vegetable meat mass of the present ready Patent;

82. Wheat flour 22.09%; flaxseed flour 17.9%; rolled oats 14.9%; Nori edible seaweed dehydrated and ground 3.58%; Ground Himalayan Pink Salt 1.19%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%, and edible vegetable oil 4.47%, totaling 100% of the fish vegetable meat mass of the present ready Patent;

83. Wheat flour 22.09%; flaxseed flour 17.9%; flaked amaranth 14.9%; Nori edible seaweed dehydrated and ground 3.58%; ground sea salt 1.19%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%, and edible vegetable oil 4.47%, totaling 100% of the fish vegetable meat mass of the present ready Patent;

84. Wheat flour 22.09%; flaxseed flour 17.9%; flaked amaranth 14.9%; Nori edible seaweed dehydrated and ground 3.58%; Ground Himalayan Pink Salt 1.19%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%, and edible vegetable oil 4.47%, totaling 100% of the fish vegetable meat mass of the present ready Patent;

85. Wheat flour 23.28%; flaxseed flour 17.9%; rolled oats 14.9%; Nori edible seaweed dehydrated and ground 2.38%; ground sea salt 1.19%; 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 4.47, totaling 100% of the fish vegetable meat mass of the present ready Invention Patent;

Petition 870180150321, of 11/11/2018, p. 32/100

29/90

86. Wheat flour 23.28%; flaxseed flour 17.9%; rolled oats 14.9%; Nori edible seaweed dehydrated and ground 2.38%; Ground Himalayan Pink Salt 1.19%; 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 4.47%, totaling 100% of the fish vegetable meat mass of the present ready Patent;

87. Wheat flour 23.28%; flaxseed flour 17.9%; flaked amaranth 14.9%; Nori edible seaweed dehydrated and ground 2.38%; ground sea salt 1.19%; 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 4.47%, totaling 100% of the fish vegetable meat mass of the present ready Patent;

88. Wheat flour 23.28%; flaxseed flour 17.9%; flaked amaranth 14.9%; Nori edible seaweed dehydrated and ground 2.38%; Ground Himalayan Pink Salt 1.19%; 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 4.47%, totaling 100% of the fish vegetable meat mass of the present ready Patent;

89. Wheat flour 22.7%; flaxseed flour 17.9%; rolled oats 14.9%; Nori edible kelp dehydrated and ground 3%; ground sea salt 1, 19%; 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 4.47%, totaling 100% of the fish vegetable meat mass of the present ready Patent;

90. Wheat flour 22.7%; flaxseed flour 17.9%; rolled oats 14.9%; Nori edible kelp dehydrated and ground 3%; Ground Himalayan Pink Salt 1.19%; preservative calcium propionate (INS 282) powder 0.1%; filtered water heated to 90 ° C to 95 ° C, 35.8%, and edible vegetable oil

Petition 870180150321, of 11/11/2018, p. 33/100

30/90

4.47%, totaling 100% of the fish vegetable meat mass of the present ready Invention Patent;

91. Wheat flour 22.7%; flaxseed flour 17.9%; flaked amaranth 14.9%; Nori edible kelp dehydrated and ground 3%; ground sea salt 1, 19%; 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 4.47%, totaling 100% of the fish vegetable meat mass of the present ready Patent;

92. Wheat flour 22.7%; flaxseed flour 17.9%; flaked amaranth 14.9%; Nori seaweed 3%; Ground Himalayan Pink Salt 1.19%; 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 4.47%, totaling 100% of the fish vegetable meat mass of the present ready Patent;

93. Wheat flour 22.08%; flaxseed flour 17.9%; rolled oats 14.9%; Nori edible seaweed dehydrated and ground 3.58%; ground sea salt 1.19%; 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 4.47%, totaling 100% of the fish vegetable meat mass of the present ready Patent;

94. Wheat flour 22.08%; flaxseed flour 17.9%; rolled oats 14.9%; Nori edible seaweed dehydrated and ground 3.58%; Ground Himalayan pink salt 1, 19%; 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 4.47%, totaling 100% of the fish vegetable meat mass of the present ready Patent;

Petition 870180150321, of 11/11/2018, p. 34/100

31/90

95. Wheat flour 22.08%; flaxseed flour 17.9%; flaked amaranth 14.9%; Nori edible seaweed dehydrated and ground 3.58%; ground sea salt 1.19%; 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 4.47%, totaling 100% of the fish vegetable meat mass of the present ready Patent;

96. Wheat flour 22.08%; flaxseed flour 17.9%; flaked amaranth 14.9%; Nori edible seaweed dehydrated and ground 3.58%; Ground Himalayan Pink Salt 1.19%; 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 4.47%, totaling 100% of the fish vegetable meat mass of the present ready Patent;

97. Potato starch 23.28%; linseed flour 16.9%; rolled oats 14.9%; Nori edible seaweed dehydrated and ground 2.38%; ground sea salt 1.19%; 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 4.47%, totaling 100% of the fish vegetable meat mass of the present ready Patent;

98. Potato starch 23.28%; linseed flour 16.9%; rolled oats 14.9%; Nori edible seaweed dehydrated and ground 2.38%; Ground Himalayan Pink Salt 1.19%; 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 4.47%, totaling 100% of the fish vegetable meat mass of the present ready Patent;

99. Potato starch 23.28%; linseed flour 16.9%; flaked amaranth 14.9%; Nori edible seaweed dehydrated and ground 2.38%; ground sea salt 1.19%; 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,

Petition 870180150321, of 11/11/2018, p. 35/100

32/90

35.8%, and edible vegetable oil 4.47%, totaling 100% of the fish vegetable meat mass of the present Patent of Invention ready;

100. Potato starch 23.28%; linseed flour 16.9%; flaked amaranth 14.9%; Nori edible seaweed dehydrated and ground 2.38%; Ground Himalayan Pink Salt 1.19%; 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 4.47%, totaling 100% of the fish vegetable meat mass of the present ready Patent;

101. Potato starch 22.7%; linseed flour 16.9%; rolled oats 14.9%; Nori edible kelp dehydrated and ground 3%; ground sea salt 1.19%; 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 4.47%, totaling 100% of the fish vegetable meat mass of the present ready Patent;

102. Potato starch 22.7%; linseed flour 16.9%; rolled oats 14.9%; Nori edible kelp dehydrated and ground 3%; Ground Himalayan pink salt 1, 19%; 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 4.47%, totaling 100% of the fish vegetable meat mass of the present ready Patent;

103. Potato starch 22.7%; linseed flour 16.9%; flaked amaranth 14.9%; Nori edible kelp dehydrated and ground 3%; ground sea salt 1.19%; 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 4.47%, totaling 100% of the fish vegetable meat mass of the present ready Invention Patent;

Petition 870180150321, of 11/11/2018, p. 36/100

33/90

104. Potato starch 22.7%; linseed flour 16.9%; flaked amaranth 14.9%; Nori edible kelp dehydrated and ground 3%; Ground Himalayan Pink Salt 1.19%; 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 4.47%, totaling 100% of the fish vegetable meat mass of the present ready Patent;

105. Potato starch 22.09%; linseed flour 16.9%; rolled oats 14.9%; Nori edible seaweed dehydrated and ground 3.58%; ground sea salt 1.19%; 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 4.47%, totaling 100% of the fish vegetable meat mass of the present ready Patent;

106. Potato starch 22.09%; linseed flour 16.9%; rolled oats 14.9%; Nori edible seaweed dehydrated and ground 3.58%; Ground Himalayan Pink Salt 1.19%; 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 4.47%, totaling 100% of the fish vegetable meat mass of the present ready Patent;

107. Potato starch 22.09%; linseed flour 16.9%; flaked amaranth 14.9%; Nori edible seaweed dehydrated and ground 3.58%; ground sea salt 1.19%; 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 4.47%, totaling 100% of the fish vegetable meat mass of the present ready Invention Patent;

108. Potato starch 22.09%; linseed flour 16.9%; flaked amaranth 14.9%; Nori edible seaweed dehydrated and ground 3.58%; Ground Himalayan Pink Salt 1.19%; xanthan gum additive (INS 415) powder 0.65%; guar gum additive (INS 412) 0.35% powder; filtered water heated to 90 ° C

Petition 870180150321, of 11/11/2018, p. 37/100

34/90 at 95 ° C, 35.8%, and edible vegetable oil 4.47%, totaling 100% of the fish vegetable meat mass of the present ready Invention Patent;

109. Potato starch 23.28%; linseed flour 16.9%; rolled oats 14.9%; Nori edible seaweed dehydrated and ground 2.38%; ground sea salt 1.19%; 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 4.47%, totaling 100% of the fish vegetable meat mass of the present ready Patent;

110. Potato starch 23.28%; linseed flour 16.9%; rolled oats 14.9%; Nori edible seaweed dehydrated and ground 2.38%; Ground Himalayan Pink Salt 1.19%; 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 4.47%, totaling 100% of the fish vegetable meat mass of the present ready Patent;

111. Potato starch 23.28%; linseed flour 16.9%; flaked amaranth 14.9%; Nori edible seaweed dehydrated and ground 2.38%; ground sea salt 1.19%; 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 4.47%, totaling 100% of the fish vegetable meat mass of the present ready Patent;

112. Potato starch 23.28%; linseed flour 16.9%; flaked amaranth 14.9%; Nori edible seaweed dehydrated and ground 2.38%; Ground Himalayan Pink Salt 1.19%; 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 4.47%, totaling 100% of the fish vegetable meat mass of the present ready Patent;

Petition 870180150321, of 11/11/2018, p. 38/100

35/90

113. Potato starch 22.7%; linseed flour 16.9%; rolled oats 14.9%; Nori edible kelp dehydrated and ground 3%; ground sea salt 1, 19%; 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 4.47%, totaling 100% of the fish vegetable meat mass of the present ready Invention Patent;

114. Potato starch 22.7%; linseed flour 16.9%; rolled oats 14.9%; Nori edible kelp dehydrated and ground 3%; Ground Himalayan Pink Salt 1.19%; 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 4.47%, totaling 100% of the fish vegetable meat mass of the present ready Patent;

115. Potato starch 22.7%; linseed flour 16.9%; flaked amaranth 14.9%; Nori edible kelp dehydrated and ground 3%; ground sea salt 1.19%; 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 4.47%, totaling 100% of the fish vegetable meat mass of the present ready Patent;

116. Potato starch 22.7%; linseed flour 16.9%; flaked amaranth 14.9%; Nori edible kelp dehydrated and ground 3%; Ground Himalayan Pink Salt 1.19%; 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 4.47%, totaling 100% of the fish vegetable meat mass of the present ready Patent;

117. Potato starch 22.09%; linseed flour 16.9%; rolled oats 14.9%; Nori edible seaweed dehydrated and ground 3.58%; ground sea salt 1.19%; 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 4.47%, totaling 100% of the fish vegetable meat mass of the present ready Patent;

Petition 870180150321, of 11/11/2018, p. 39/100

36/90

118. Potato starch 22.09%; linseed flour 16.9%; rolled oats 14.9%; Nori edible seaweed dehydrated and ground 3.58%; Ground Himalayan Pink Salt 1.19%; 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 4.47%, totaling 100% of the fish vegetable meat mass of the present ready Patent;

119. Potato starch 22.09%; linseed flour 16.9%; flaked amaranth 14.9%; Nori edible seaweed dehydrated and ground 3.58%; ground sea salt 1.19%; 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 4.47%, totaling 100% of the fish vegetable meat mass of the present ready Patent;

120. Potato starch 22.09%; linseed flour 16.9%; flaked amaranth 14.9%; Nori edible seaweed dehydrated and ground 3.58%; Ground Himalayan Pink Salt 1.19%; 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 4.47%, totaling 100% of the fish vegetable meat mass of the present ready Patent;

121. Potato starch 23.28%; linseed flour 16.8%; rolled oats 14.9%; Nori edible seaweed dehydrated and ground 2.38%; ground sea salt 1.19%; 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 4.47, totaling 100% of the fish vegetable meat mass of the present ready Invention Patent;

122. Potato starch 23.28%; linseed flour 16.8%; rolled oats 14.9%; Nori edible seaweed dehydrated and ground 2.38%; Ground Himalayan Pink Salt 1.19%; xanthan gum additive (INS 415) powder 0.65%; guar gum additive (INS 412) 0.35% powder; calcium propionate preservative (INS 282) in

Petition 870180150321, of 11/11/2018, p. 40/100

37/90 powder 0.1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%, and edible vegetable oil 4.47%, totaling 100% of the fish vegetable meat mass of the present ready Patent;

123. Potato starch 23.28%; linseed flour 16.8%; flaked amaranth 14.9%; Nori edible seaweed dehydrated and ground 2.38%; ground sea salt 1.19%; 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 4.47%, totaling 100% of the fish vegetable meat mass of the present ready Patent;

124. Potato starch 23.28%; linseed flour 16.8%; flaked amaranth 14.9%; Nori edible seaweed dehydrated and ground 2.38%; Ground Himalayan Pink Salt 1.19%; 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 4.47%, totaling 100% of the fish vegetable meat mass of the present ready Patent;

125. Potato starch 22.7%; linseed flour 16.8%; rolled oats 14.9%; Nori edible kelp dehydrated and ground 3%; ground sea salt 1.19%; 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 4.47%, totaling 100% of the fish vegetable meat mass of the present ready Patent;

126. Potato starch 22.7%; linseed flour 16.8%; rolled oats 14.9%; Nori edible kelp dehydrated and ground 3%; Ground Himalayan pink salt 1, 19%; 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 vegetable oil

Petition 870180150321, of 11/11/2018, p. 41/100

Edible 38/90 4.47%, totaling 100% of the vegetable fish meat mass of the present Patent of Invention ready;

127. Potato starch 22.7%; linseed flour 16.8%; flaked amaranth 14.9%; Nori edible kelp dehydrated and ground 3%; ground sea salt 1.19; 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 4.47%, totaling 100% of the fish vegetable meat mass of the present ready Patent;

128. Potato starch 22.7%; linseed flour 16.8%; flaked amaranth 14.9%; Nori edible kelp dehydrated and ground 3%; Ground Himalayan Pink Salt 1.19%; 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 4.47%, totaling 100% of the fish vegetable meat mass of the present ready Patent;

129. Potato starch 22.08%; linseed flour 16.8%; rolled oats 14.9%; Nori edible seaweed dehydrated and ground 3.58%; ground sea salt 1.19%; 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 4.47%, totaling 100% of the fish vegetable meat mass of the present ready Patent;

130. Potato starch 22.08%; linseed flour 16.8%; rolled oats 14.9%; Nori edible seaweed dehydrated and ground 3.58%; Ground Himalayan Pink Salt 1.19%; 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 vegetable oil

Petition 870180150321, of 11/11/2018, p. 42/100

39/90 edible 4.47%, totaling 100% of the mass of vegetable fish meat of the present Patent of Invention ready;

131. Potato starch 22.08%; linseed flour 16.8%; flaked amaranth 14.9%; Nori edible seaweed dehydrated and ground 3.58%; ground sea salt 1.19%; 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 4.47%, totaling 100% of the fish vegetable meat mass of the present ready Patent;

132. Potato starch 22.08%; linseed flour 16.8%; flaked amaranth 14.9%; Nori edible seaweed dehydrated and ground 3.58%; Ground Himalayan Pink Salt 1.19%; 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 4.47%, totaling 100% of the fish vegetable meat mass of the present ready Patent;

133. Potato starch 23.28%; linseed flour 16.8%; rolled oats 14.9%; Nori edible seaweed dehydrated and ground 2.38%; ground sea salt 1.19%; 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 4.47, totaling 100% of the fish vegetable meat mass of the present ready Invention Patent;

134. Potato starch 23.28%; linseed flour 16.8%; rolled oats 14.9%; Nori edible seaweed dehydrated and ground 2.38%; Ground Himalayan Pink Salt 1.19%; 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 4.47%, totaling 100% of the fish vegetable meat mass of the present ready Patent;

Petition 870180150321, of 11/11/2018, p. 43/100

40/90

135. Potato starch 23.28%; linseed flour 16.8%; flaked amaranth 14.9%; Nori edible seaweed dehydrated and ground 2.38%; ground sea salt 1.19%; 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 4.47%, totaling 100% of the fish vegetable meat mass of the present ready Patent;

136. Potato starch 23.28%; linseed flour 16.8%; flaked amaranth 14.9%; Nori edible seaweed dehydrated and ground 2.38%; Ground Himalayan Pink Salt 1.19%; 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 4.47%, totaling 100% of the fish vegetable meat mass of the present ready Patent;

137. Potato starch 22.7%; linseed flour 16.8%; rolled oats 14.9%; Nori edible kelp dehydrated and ground 3%; ground sea salt 1.19%; 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 4.47%, totaling 100% of the fish vegetable meat mass of the present ready Patent;

138. Potato starch 22.7%; linseed flour 16.8%; rolled oats 14.9%; Nori edible kelp dehydrated and ground 3%; Ground Himalayan Pink Salt 1.19%; 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 4.47%, totaling 100% of the fish vegetable meat mass of the present ready Patent;

139. Potato starch 22.7%; linseed flour 16.8%; flaked amaranth 14.9%; Nori edible kelp dehydrated and ground 3%; ground sea salt 1.19; xanthan gum additive (INS 415) powder 1%; preservative calcium propionate (INS 282) powder 0.1%; filtered water heated to 90 ° C

Petition 870180150321, of 11/11/2018, p. 44/100

41/90 at 95 ° C, 35.8%, and edible vegetable oil 4.47%, totaling 100% of the fish vegetable meat mass of the present ready Patent;

140. Potato starch 22.7%; linseed flour 16.8%; flaked amaranth 14.9%; Nori edible kelp dehydrated and ground 3%; Ground Himalayan Pink Salt 1.19%; 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 4.47%, totaling 100% of the fish vegetable meat mass of the present ready Patent;

141. Potato starch 22.08%; linseed flour 16.8%; rolled oats 14.9%; Nori edible seaweed dehydrated and ground 3.58%; ground sea salt 1.19%; 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 4.47%, totaling 100% of the fish vegetable meat mass of the present ready Patent;

142. Potato starch 22.08%; linseed flour 16.8%; rolled oats 14.9%; Nori edible seaweed dehydrated and ground 3.58%; Ground Himalayan Pink Salt 1.19%; 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 4.47%, totaling 100% of the fish vegetable meat mass of the present ready Patent;

143. Potato starch 22.08%; linseed flour 16.8%; flaked amaranth 14.9%; Nori edible seaweed dehydrated and ground 3.58%; ground sea salt 1.19%; 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 4.47%, totaling 100% of the fish vegetable meat mass of the present ready Patent;

Petition 870180150321, of 11/11/2018, p. 45/100

42/90

144. Potato starch 22.08%; linseed flour 16.8%; flaked amaranth 14.9%; Nori edible seaweed dehydrated and ground 3.58%; Ground Himalayan Pink Salt 1.19%; 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 4.47%, totaling 100% of the fish vegetable meat mass of the present ready Patent;

145. Wheat flour 23.28%; flaxseed flour 17.4%; rolled oats 14.9%; Nori edible seaweed dehydrated and ground 2.38%; ground sea salt 1.19%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; edible vegetable oil 4.47%, and liquid sunflower lecithin 0.5%, totaling 100% of the mass of vegetable fish meat of the present ready Patent;

146. Wheat flour 23.28%; flaxseed flour 17.4%; rolled oats 14.9%; Nori edible seaweed dehydrated and ground 2.38%; Ground Himalayan Pink Salt 1.19%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; edible vegetable oil 4.47%, and liquid sunflower lecithin 0.5%, totaling 100% of the mass of vegetable fish meat of the present ready Patent;

147. Wheat flour 23.28%; flaxseed flour 17.4%; flaked amaranth 14.9%; Nori edible seaweed dehydrated and ground 2.38%; ground sea salt 1, 19%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; edible vegetable oil 4.47%, and liquid sunflower lecithin 0.5%, totaling 100% of the mass of vegetable fish meat of the present ready Patent;

148. Wheat flour 23.28%; flaxseed flour 17.4%; flaked amaranth 14.9%; Nori edible seaweed dehydrated and ground 2.38%; Ground Himalayan Pink Salt 1.19%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; edible vegetable oil 4.47%, and liquid sunflower lecithin 0.5%, totaling 100% of the mass of vegetable fish meat of the present ready Patent;

Petition 870180150321, of 11/11/2018, p. 46/100

43/90

149. Wheat flour 22.7%; flaxseed flour 17.4%; rolled oats 14.9%; Nori edible kelp dehydrated and ground 3%; ground sea salt 1.19%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; liquid sunflower lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the mass of fish vegetable meat of the present Patent of Invention ready;

150. Wheat flour 22.7%; flaxseed flour 17.4%; rolled oats 14.9%; Nori edible kelp dehydrated and ground 3%; Ground Himalayan Pink Salt 1.19%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; liquid sunflower lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the mass of fish vegetable meat of the present Patent of Invention ready;

151. Wheat flour 22.7%; flaxseed flour 17.4%; flaked amaranth 14.9%; Nori edible kelp dehydrated and ground 3%; ground sea salt 1.19%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; liquid sunflower lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the mass of fish vegetable meat of the present Patent of Invention ready;

152. Wheat flour 22.7%; flaxseed flour 17.4%; flaked amaranth 14.9%; Nori edible kelp dehydrated and ground 3%; Ground Himalayan Pink Salt 1.19%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; liquid sunflower lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the mass of fish vegetable meat of the present Patent of Invention ready;

153. Wheat flour 22.09%; flaxseed flour 17.4%; rolled oats 14.9%; Nori edible seaweed dehydrated and ground 3.58%; ground sea salt 1.19%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; liquid sunflower lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the mass of fish vegetable meat of the present Patent of Invention ready;

Petition 870180150321, of 11/11/2018, p. 47/100

44/90

154. Wheat flour 22.09%; flaxseed flour 17.4%; rolled oats 14.9%; Nori edible seaweed dehydrated and ground 3.58%; Ground Himalayan Pink Salt 1.19%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; liquid sunflower lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the mass of fish vegetable meat of the present Patent of Invention ready;

155. Wheat flour 22.09%; flaxseed flour 17.4%; flaked amaranth 14.9%; Nori edible seaweed dehydrated and ground 3.58%; ground sea salt 1.19%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; liquid sunflower lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the mass of fish vegetable meat of the present Patent of Invention ready;

156. Wheat flour 22.09%; flaxseed flour 17.4%; flaked amaranth 14.9%; Nori edible seaweed dehydrated and ground 3.58%; Ground Himalayan Pink Salt 1.19%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8; liquid sunflower lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the mass of fish vegetable meat of the present Patent of Invention ready;

157. Wheat flour 23.28%; flaxseed flour 17.3%; rolled oats 14.9%; Nori edible seaweed dehydrated and ground 2.38%; ground sea salt 1.19%; preservative calcium propionate (INS 282) powder 0.1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; liquid sunflower lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the mass of fish vegetable meat of the present Patent of Invention ready;

158. Wheat flour 23.28%; flaxseed flour 17.3%; rolled oats 14.9%; Nori edible seaweed dehydrated and ground 2.38%; Ground Himalayan pink salt 1, 19%; preservative calcium propionate (INS 282) powder 0.1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; liquid sunflower lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the mass of fish vegetable meat of the present Patent of Invention ready;

Petition 870180150321, of 11/11/2018, p. 48/100

45/90

159. Wheat flour 23.28%; flaxseed flour 17.3%; flaked amaranth 14.9%; Nori edible seaweed dehydrated and ground 2.38%; ground sea salt 1.19%; preservative calcium propionate (INS 282) powder 0.1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; liquid sunflower lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the mass of fish vegetable meat of the present Patent of Invention ready;

160. Wheat flour 23.28%; flaxseed flour 17.3%; flaked amaranth 14.9%; Nori edible seaweed dehydrated and ground 2.38%; Ground Himalayan Pink Salt 1.19%; preservative calcium propionate (INS 282) powder 0.1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; liquid sunflower lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the mass of fish vegetable meat of the present Patent of Invention ready;

161. Wheat flour 22.7%; flaxseed flour 17.3%; rolled oats 14.9%; Nori edible kelp dehydrated and ground 3%; ground sea salt 1, 19%; preservative calcium propionate (INS 282) powder 0.1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; liquid sunflower lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the mass of fish vegetable meat of the present Patent of Invention ready;

162. Wheat flour 22.7%; flaxseed flour 17.3%; rolled oats 14.9%; Nori edible kelp dehydrated and ground 3%; Ground Himalayan Pink Salt 1.19%; preservative calcium propionate (INS 282) powder 0.1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; liquid sunflower lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the mass of fish vegetable meat of the present Patent of Invention ready;

163. Wheat flour 22.7%; flaxseed flour 17.3%; flaked amaranth 14.9%; Nori edible kelp dehydrated and ground 3%; ground sea salt 1.19%; preservative calcium propionate (INS 282) powder 0.1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; 0.5% liquid sunflower lecithin, and oil

Petition 870180150321, of 11/11/2018, p. 49/100

46/90 edible vegetable 4.47%, totaling 100% of the mass of fish vegetable meat of the present Patent of Invention ready;

164. Wheat flour 22.7%; flaxseed flour 17.3%; flaked amaranth 14.9%; Nori edible kelp dehydrated and ground 3%; Ground Himalayan Pink Salt 1.19%; preservative calcium propionate (INS 282) powder 0.1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; liquid sunflower lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the mass of fish vegetable meat of the present Patent of Invention ready;

165. Wheat flour 22.08%; flaxseed flour 17.3%; rolled oats 14.9%; Nori edible seaweed dehydrated and ground 3.58%; ground sea salt 1.19%; preservative calcium propionate (INS 282) powder 0.1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; liquid sunflower lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the mass of fish vegetable meat of the present Patent of Invention ready;

166. Wheat flour 22.08%; flaxseed flour 17.3%; rolled oats 14.9%; Nori edible seaweed dehydrated and ground 3.58%; Ground Himalayan Pink Salt 1.19%; preservative calcium propionate (INS 282) powder 0.1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; liquid sunflower lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the mass of fish vegetable meat of the present Patent of Invention ready;

167. Wheat flour 22.08%; flaxseed flour 17.3%; flaked amaranth 14.9%; Nori edible seaweed dehydrated and ground 3.58%; ground sea salt 1.19%; preservative calcium propionate (INS 282) powder 0.1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; liquid sunflower lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the mass of fish vegetable meat of the present Patent of Invention ready;

Petition 870180150321, of 11/11/2018, p. 50/100

47/90

168. Wheat flour 22.08%; flaxseed flour 17.3%; flaked amaranth 14.9%; Nori edible seaweed dehydrated and ground 3.58%; Ground Himalayan Pink Salt 1.19%; preservative calcium propionate (INS 282) powder 0.1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; liquid sunflower lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the mass of fish vegetable meat of the present Patent of Invention ready;

169. Wheat flour 23.28%; flaxseed flour 17.4%; rolled oats 14.9%; Nori edible seaweed dehydrated and ground 2.38%; ground sea salt 1.19%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; edible vegetable oil 4.47%, and liquid soy lecithin 0.5%, totaling 100% of the fish vegetable meat mass of the present ready Patent;

170. Wheat flour 23.28%; flaxseed flour 17.4%; rolled oats 14.9%; Nori edible seaweed dehydrated and ground 2.38%; Ground Himalayan Pink Salt 1.19%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; edible vegetable oil 4.47%, and liquid soy lecithin 0.5%, totaling 100% of the fish vegetable meat mass of the present ready Patent;

171. Wheat flour 23.28%; flaxseed flour 17.4%; flaked amaranth 14.9%; Nori edible seaweed dehydrated and ground 2.38%; ground sea salt 1, 19%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; edible vegetable oil 4.47%, and liquid soy lecithin 0.5%, totaling 100% of the mass of vegetable meat of fish in the present ready Patent of Invention;

172. Wheat flour 23.28%; flaxseed flour 17.4%; flaked amaranth 14.9%; Nori edible seaweed dehydrated and ground 2.38%; Ground Himalayan Pink Salt 1.19%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; edible vegetable oil 4.47%, and liquid soy lecithin 0.5%, totaling 100% of the fish vegetable meat mass of the present ready Patent;

Petition 870180150321, of 11/11/2018, p. 51/100

48/90

173. Wheat flour 22.7%; flaxseed flour 17.4%; rolled oats 14.9%; Nori edible kelp dehydrated and ground 3%; ground sea salt 1.19%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; 0.5% liquid soy lecithin, and 4.47% edible vegetable oil, totaling 100% of the fish vegetable meat mass of the present ready Patent;

174. Wheat flour 22.7%; flaxseed flour 17.4%; rolled oats 14.9%; Nori edible kelp dehydrated and ground 3%; Ground Himalayan Pink Salt 1.19%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; 0.5% liquid soy lecithin, and 4.47% edible vegetable oil, totaling 100% of the fish vegetable meat mass of the present ready Patent;

175. Wheat flour 22.7%; flaxseed flour 17.4%; flaked amaranth 14.9%; Nori edible kelp dehydrated and ground 3%; ground sea salt 1.19%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; 0.5% liquid soy lecithin, and 4.47% edible vegetable oil, totaling 100% of the fish vegetable meat mass of the present ready Patent;

176. Wheat flour 22.7%; flaxseed flour 17.4%; flaked amaranth 14.9%; Nori edible kelp dehydrated and ground 3%; Ground Himalayan Pink Salt 1.19%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; 0.5% liquid soy lecithin, and 4.47% edible vegetable oil, totaling 100% of the fish vegetable meat mass of the present ready Patent;

177. Wheat flour 22.09%; flaxseed flour 17.4%; rolled oats 14.9%; Nori edible seaweed dehydrated and ground 3.58%; ground sea salt 1.19%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; 0.5% liquid soy lecithin, and 4.47% edible vegetable oil, totaling 100% of the fish vegetable meat mass of the present ready Patent;

Petition 870180150321, of 11/11/2018, p. 52/100

49/90

178. Wheat flour 22.09%; flaxseed flour 17.4%; rolled oats 14.9%; Nori edible seaweed dehydrated and ground 3.58%; Ground Himalayan Pink Salt 1.19%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; 0.5% liquid soy lecithin, and 4.47% edible vegetable oil, totaling 100% of the fish vegetable meat mass of the present ready Patent;

179. Wheat flour 22.09%; flaxseed flour 17.4%; flaked amaranth 14.9%; Nori edible seaweed dehydrated and ground 3.58%; ground sea salt 1.19%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; 0.5% liquid soy lecithin, and 4.47% edible vegetable oil, totaling 100% of the fish vegetable meat mass of the present ready Patent;

180. Wheat flour 22.09%; flaxseed flour 17.4%; flaked amaranth 14.9%; Nori edible seaweed dehydrated and ground 3.58%; Ground Himalayan Pink Salt 1.19%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8; 0.5% liquid soy lecithin, and 4.47% edible vegetable oil, totaling 100% of the fish vegetable meat mass of the present ready Patent;

181. Wheat flour 23.28%; flaxseed flour 17.3%; rolled oats 14.9%; Nori edible seaweed dehydrated and ground 2.38%; ground sea salt 1.19%; preservative calcium propionate (INS 282) powder 0.1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; 0.5% liquid soy lecithin, and 4.47% edible vegetable oil, totaling 100% of the fish vegetable meat mass of the present ready Patent;

182. Wheat flour 23.28%; flaxseed flour 17.3%; rolled oats 14.9%; Nori edible seaweed dehydrated and ground 2.38%; Ground Himalayan Pink Salt 1.19%; preservative calcium propionate (INS 282) powder 0.1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; 0.5% liquid soy lecithin, and 4.47% edible vegetable oil, totaling 100% of the fish vegetable meat mass of the present ready Patent;

Petition 870180150321, of 11/11/2018, p. 53/100

50/90

183. Wheat flour 23.28%; flaxseed flour 17.3%; flaked amaranth 14.9%; Nori edible seaweed dehydrated and ground 2.38%; ground sea salt 1.19%; preservative calcium propionate (INS 282) powder 0.1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; 0.5% liquid soy lecithin, and 4.47% edible vegetable oil, totaling 100% of the fish vegetable meat mass of the present ready Patent;

184. Wheat flour 23.28%; flaxseed flour 17.3%; flaked amaranth 14.9%; Nori edible seaweed dehydrated and ground 2.38%; Ground Himalayan Pink Salt 1.19%; preservative calcium propionate (INS 282) powder 0.1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; 0.5% liquid soy lecithin, and 4.47% edible vegetable oil, totaling 100% of the fish vegetable meat mass of the present ready Patent;

185. Wheat flour 22.7%; flaxseed flour 17.3%; rolled oats 14.9%; Nori edible kelp dehydrated and ground 3%; ground sea salt 1, 19%; preservative calcium propionate (INS 282) powder 0.1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; 0.5% liquid soy lecithin, and 4.47% edible vegetable oil, totaling 100% of the fish vegetable meat mass of the present ready Patent;

186. Wheat flour 22.7%; flaxseed flour 17.3%; rolled oats 14.9%; Nori edible kelp dehydrated and ground 3%; Ground Himalayan Pink Salt 1.19%; preservative calcium propionate (INS 282) powder 0.1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; 0.5% liquid soy lecithin, and 4.47% edible vegetable oil, totaling 100% of the fish vegetable meat mass of the present ready Patent;

187. Wheat flour 22.7%; flaxseed flour 17.3%; flaked amaranth 14.9%; Nori edible kelp dehydrated and ground 3%; ground sea salt 1, 19%; preservative calcium propionate (INS 282) powder 0.1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; 0.5% liquid soy lecithin, and oil

Petition 870180150321, of 11/11/2018, p. 54/100

51/90 edible vegetable 4.47%, totaling 100% of the fish vegetable meat mass of the present Patent of Invention ready;

188. Wheat flour 22.7%; flaxseed flour 17.3%; flaked amaranth 14.9%; Nori edible kelp dehydrated and ground 3%; Ground Himalayan pink salt 1, 19%; preservative calcium propionate (INS 282) powder 0.1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; 0.5% liquid soy lecithin, and 4.47% edible vegetable oil, totaling 100% of the fish vegetable meat mass of the present ready Patent;

189. Wheat flour 22.08%; flaxseed flour 17.3%; rolled oats 14.9%; Nori edible seaweed dehydrated and ground 3.58%; ground sea salt 1.19%; preservative calcium propionate (INS 282) powder 0.1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; 0.5% liquid soy lecithin, and 4.47% edible vegetable oil, totaling 100% of the fish vegetable meat mass of the present ready Patent;

190. Wheat flour 22.08%; flaxseed flour 17.3%; rolled oats 14.9%; Nori edible seaweed dehydrated and ground 3.58%; Ground Himalayan Pink Salt 1.19%; preservative calcium propionate (INS 282) powder 0.1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; 0.5% liquid soy lecithin, and 4.47% edible vegetable oil, totaling 100% of the fish vegetable meat mass of the present ready Patent;

191. Wheat flour 22.08%; flaxseed flour 17.3%; flaked amaranth 14.9%; Nori edible seaweed dehydrated and ground 3.58%; ground sea salt 1.19%; preservative calcium propionate (INS 282) powder 0.1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; liquid soy lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the mass of fish vegetable meat of the present Patent of Invention ready;

Petition 870180150321, of 11/11/2018, p. 55/100

52/90

192. Wheat flour 22.08%; flaxseed flour 17.3%; flaked amaranth 14.9%; Nori edible seaweed dehydrated and ground 3.58%; Ground Himalayan Pink Salt 1.19%; preservative calcium propionate (INS 282) powder 0.1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; 0.5% liquid soy lecithin, and 4.47% edible vegetable oil, totaling 100% of the fish vegetable meat mass of the present ready Patent;

193. Wheat flour 23.28%; flaxseed flour 17.4%; rolled oats 14.9%; Nori edible seaweed dehydrated and ground 2.38%; ground sea salt 1.19%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; edible vegetable oil 4.47%, and powdered soy lecithin 0.5%, totaling 100% of the mass of fish vegetable meat of the present ready Patent of Invention;

194. Wheat flour 23.28%; flaxseed flour 17.4%; rolled oats 14.9%; Nori edible seaweed dehydrated and ground 2.38%; Ground Himalayan Pink Salt 1.19%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; edible vegetable oil 4.47%, and powdered soy lecithin 0.5%, totaling 100% of the fish vegetable meat mass of the present ready Patent;

195. Wheat flour 23.28%; flaxseed flour 17.4%; flaked amaranth 14.9%; Nori edible seaweed dehydrated and ground 2.38%; ground sea salt 1, 19%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; edible vegetable oil 4.47%, and powdered soy lecithin 0.5%, totaling 100% of the mass of fish vegetable meat of the present ready Patent of Invention;

196. Wheat flour 23.28%; flaxseed flour 17.4%; flaked amaranth 14.9%; Nori edible seaweed dehydrated and ground 2.38%; Ground Himalayan Pink Salt 1.19%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; edible vegetable oil 4.47%, and powdered soy lecithin 0.5%, totaling 100% of the mass of fish vegetable meat of the present ready Patent of Invention;

Petition 870180150321, of 11/11/2018, p. 56/100

53/90

197. Wheat flour 22.7%; flaxseed flour 17.4%; rolled oats 14.9%; Nori edible kelp dehydrated and ground 3%; ground sea salt 1.19%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; powdered soy lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the mass of fish vegetable meat of the present Patent of Invention ready;

198. Wheat flour 22.7%; flaxseed flour 17.4%; rolled oats 14.9%; Nori edible kelp dehydrated and ground 3%; Ground Himalayan Pink Salt 1.19%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; powdered soy lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the mass of fish vegetable meat of the present Patent of Invention ready;

199. Wheat flour 22.7%; flaxseed flour 17.4%; flaked amaranth 14.9%; Nori edible kelp dehydrated and ground 3%; ground sea salt 1.19%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; powdered soy lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the mass of fish vegetable meat of the present Patent of Invention ready;

200. Wheat flour 22.7%; flaxseed flour 17.4%; flaked amaranth 14.9%; Nori edible kelp dehydrated and ground 3%; Ground Himalayan Pink Salt 1.19%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; powdered soy lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the fish vegetable meat mass of the present ready Patent;

201. Wheat flour 22.09%; flaxseed flour 17.4%; rolled oats 14.9%; Nori edible seaweed dehydrated and ground 3.58%; ground sea salt 1.19%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; powdered soy lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the fish vegetable meat mass of the present ready Patent;

202. Wheat flour 22.09%; flaxseed flour 17.4%; rolled oats 14.9%; Nori edible seaweed dehydrated and ground 3.58%; Ground Himalayan Pink Salt 1.19%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%;

Petition 870180150321, of 11/11/2018, p. 57/100

54/90 soybean lecithin powder 0.5%, and edible vegetable oil 4.47%, totaling 100% of the mass of fish vegetable meat of the present Patent of Invention ready;

203. Wheat flour 22.09%; flaxseed flour 17.4%; flaked amaranth 14.9%; Nori edible seaweed dehydrated and ground 3.58%; ground sea salt 1.19%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; powdered soy lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the mass of fish vegetable meat of the present Patent of Invention ready;

204. Wheat flour 22.09%; flaxseed flour 17.4%; flaked amaranth 14.9%; Nori edible seaweed dehydrated and ground 3.58%; Ground Himalayan Pink Salt 1.19%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8; powdered soy lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the fish vegetable meat mass of the present ready Patent;

205. Wheat flour 23.28%; flaxseed flour 17.3%; rolled oats 14.9%; Nori edible seaweed dehydrated and ground 2.38%; ground sea salt 1.19%; preservative calcium propionate (INS 282) powder 0.1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; powdered soy lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the fish vegetable meat mass of the present ready Patent;

206. Wheat flour 23.28%; flaxseed flour 17.3%; rolled oats 14.9%; Nori edible seaweed dehydrated and ground 2.38%; Ground Himalayan Pink Salt 1.19%; preservative calcium propionate (INS 282) powder 0.1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; powdered soy lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the mass of fish vegetable meat of the present Patent of Invention ready;

207. Wheat flour 23.28%; flaxseed flour 17.3%; flaked amaranth 14.9%; Nori edible seaweed dehydrated and ground 2.38%; ground sea salt 1.19%; preservative calcium propionate (INS 282) powder 0.1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; 0.5% soy lecithin powder,

Petition 870180150321, of 11/11/2018, p. 58/100

55/90 and edible vegetable oil 4.47%, totaling 100% of the fish vegetable meat mass of the present Patent of Invention ready;

208. Wheat flour 23.28%; flaxseed flour 17.3%; flaked amaranth 14.9%; Nori edible seaweed dehydrated and ground 2.38%; Ground Himalayan Pink Salt 1.19%; preservative calcium propionate (INS 282) powder 0.1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; powdered soy lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the mass of fish vegetable meat of the present Patent of Invention ready;

209. Wheat flour 22.7%; flaxseed flour 17.3%; rolled oats 14.9%; Nori edible kelp dehydrated and ground 3%; ground sea salt 1, 19%; preservative calcium propionate (INS 282) powder 0.1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; powdered soy lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the mass of fish vegetable meat of the present Patent of Invention ready;

210. Wheat flour 22.7%; flaxseed flour 17.3%; rolled oats 14.9%; Nori edible kelp dehydrated and ground 3%; Ground Himalayan Pink Salt 1.19%; preservative calcium propionate (INS 282) powder 0.1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; powdered soy lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the mass of fish vegetable meat of the present Patent of Invention ready;

211. Wheat flour 22.7%; flaxseed flour 17.3%; flaked amaranth 14.9%; Nori edible kelp dehydrated and ground 3%; ground sea salt 1, 19%; preservative calcium propionate (INS 282) powder 0.1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; powdered soy lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the mass of fish vegetable meat of the present Patent of Invention ready;

Petition 870180150321, of 11/11/2018, p. 59/100

56/90

212. Wheat flour 22.7%; flaxseed flour 17.3%; flaked amaranth 14.9%; Nori edible kelp dehydrated and ground 3%; Ground Himalayan Pink Salt 1.19%; preservative calcium propionate (INS 282) powder 0.1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; powdered soy lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the fish vegetable meat mass of the present ready Patent;

213. Wheat flour 22.08%; flaxseed flour 17.3%; rolled oats 14.9%; Nori edible seaweed dehydrated and ground 3.58%; ground sea salt 1.19%; preservative calcium propionate (INS 282) powder 0.1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; powdered soy lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the fish vegetable meat mass of the present ready Patent;

214. Wheat flour 22.08%; flaxseed flour 17.3%; rolled oats 14.9%; Nori edible seaweed dehydrated and ground 3.58%; Ground Himalayan Pink Salt 1.19%; preservative calcium propionate (INS 282) powder 0.1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; powdered soy lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the fish vegetable meat mass of the present ready Patent;

215. Wheat flour 22.08%; flaxseed flour 17.3%; flaked amaranth 14.9%; Nori edible seaweed dehydrated and ground 3.58%; ground sea salt 1.19%; preservative calcium propionate (INS 282) powder 0.1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; powdered soy lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the fish vegetable meat mass of the present ready Patent;

216. Wheat flour 22.08%; flaxseed flour 17.3%; flaked amaranth 14.9%; Nori edible seaweed dehydrated and ground 3.58%; Ground Himalayan Pink Salt 1.19%; preservative calcium propionate (INS 282) powder 0.1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; soy lecithin in

Petition 870180150321, of 11/11/2018, p. 60/100

57/90 powder 0.5%, and edible vegetable oil 4.47%, totaling 100% of the mass of vegetable fish meat of the present Patent of Invention ready;

217. Potato starch 23.28%; flaxseed flour 16.4%; rolled oats 14.9%; Nori edible seaweed dehydrated and ground 2.38%; ground sea salt 1.19%; 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%; liquid sunflower lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the mass of fish vegetable meat of the present Patent of Invention ready;

218. Potato starch 23.28%; flaxseed flour 16.4%; rolled oats 14.9%; Nori edible seaweed dehydrated and ground 2.38%; Ground Himalayan Pink Salt 1.19%; 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%; liquid sunflower lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the mass of fish vegetable meat of the present Patent of Invention ready;

219. Potato starch 23.28%; flaxseed flour 16.4%; flaked amaranth 14.9%; Nori edible seaweed dehydrated and ground 2.38%; ground sea salt 1.19%; 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%; liquid sunflower lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the mass of fish vegetable meat of the present Patent of Invention ready;

220. Potato starch 23.28%; flaxseed flour 16.4%; flaked amaranth 14.9%; Nori edible seaweed dehydrated and ground 2.38%; Ground Himalayan Pink Salt 1.19%; 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%; 0.5% liquid sunflower lecithin, and 4.47% edible vegetable oil,

Petition 870180150321, of 11/11/2018, p. 61/100

58/90 totaling 100% of the fish vegetable meat mass of the present ready Patent;

221. Potato starch 22.7%; flaxseed flour 16.4%; rolled oats 14.9%; Nori edible kelp dehydrated and ground 3%; ground sea salt 1.19%; 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%; liquid sunflower lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the mass of fish vegetable meat of the present Patent of Invention ready;

222. Potato starch 22.7%; flaxseed flour 16.4%; rolled oats 14.9%; Nori edible kelp dehydrated and ground 3%; Ground Himalayan pink salt 1, 19%; 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%; liquid sunflower lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the mass of fish vegetable meat of the present Patent of Invention ready;

223. Potato starch 22.7%; flaxseed flour 16.4%; flaked amaranth 14.9%; Nori edible kelp dehydrated and ground 3%; ground sea salt 1.19%; 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%; liquid sunflower lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the mass of fish vegetable meat of the present Patent of Invention ready;

224. Potato starch 22.7%; flaxseed flour 16.4%; flaked amaranth 14.9%; Nori edible kelp dehydrated and ground 3%; Ground Himalayan Pink Salt 1.19%; 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%; liquid sunflower lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the mass of fish vegetable meat of the present Patent of Invention ready;

Petition 870180150321, of 11/11/2018, p. 62/100

59/90

225. Potato starch 22.09%; flaxseed flour 16.4%; rolled oats 14.9%; Nori edible seaweed dehydrated and ground 3.58%; ground sea salt 1.19%; 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%; liquid sunflower lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the mass of fish vegetable meat of the present Patent of Invention ready;

226. Potato starch 22.09%; flaxseed flour 16.4%; rolled oats 14.9%; Nori edible seaweed dehydrated and ground 3.58%; Ground Himalayan Pink Salt 1.19%; 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%; liquid sunflower lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the mass of fish vegetable meat of the present Patent of Invention ready;

227. Potato starch 22.09%; flaxseed flour 16.4%; flaked amaranth 14.9%; Nori edible seaweed dehydrated and ground 3.58%; ground sea salt 1.19%; 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%; liquid sunflower lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the mass of fish vegetable meat of the present Patent of Invention ready;

228. Potato starch 22.09%; flaxseed flour 16.4%; flaked amaranth 14.9%; Nori edible seaweed dehydrated and ground 3.58%; Ground Himalayan Pink Salt 1.19%; 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%; liquid sunflower lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the mass of fish vegetable meat of the present Patent of Invention ready;

Petition 870180150321, of 11/11/2018, p. 63/100

60/90

229. Potato starch 23.28%; flaxseed flour 16.4%; rolled oats 14.9%; Nori edible seaweed dehydrated and ground 2.38%; ground sea salt 1.19%; 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 4.47%; 0.5% liquid sunflower lecithin, totaling 100% of the fish vegetable meat mass of the present ready Patent;

230. Potato starch 23.28%; flaxseed flour 16.4%; rolled oats 14.9%; Nori edible seaweed dehydrated and ground 2.38%; Ground Himalayan Pink Salt 1.19%; xanthan gum additive (INS 415) powder 1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; liquid sunflower lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the mass of fish vegetable meat of the present Patent of Invention ready;

231. Potato starch 23.28%; flaxseed flour 16.4%; flaked amaranth 14.9%; Nori edible seaweed dehydrated and ground 2.38%; ground sea salt 1.19%; xanthan gum additive (INS 415) powder 1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; liquid sunflower lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the mass of fish vegetable meat of the present Patent of Invention ready;

232. Potato starch 23.28%; flaxseed flour 16.4%; flaked amaranth 14.9%; Nori edible seaweed dehydrated and ground 2.38%; Ground Himalayan Pink Salt 1.19%; xanthan gum additive (INS 415) powder 1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; liquid sunflower lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the mass of fish vegetable meat of the present Patent of Invention ready;

233. Potato starch 22.7%; flaxseed flour 16.4%; rolled oats 14.9%; Nori edible kelp dehydrated and ground 3%; ground sea salt 1, 19%; xanthan gum additive (INS 415) powder 1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; 0.5% liquid sunflower lecithin, and vegetable oil

Petition 870180150321, of 11/11/2018, p. 64/100

61/90 edible 4.47%, totaling 100% of the mass of vegetable fish meat of the present Patent of Invention ready;

234. Potato starch 22.7%; flaxseed flour 16.4%; rolled oats 14.9%; Nori edible kelp dehydrated and ground 3%; Ground Himalayan Pink Salt 1.19%; xanthan gum additive (INS 415) powder 1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; liquid sunflower lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the mass of fish vegetable meat of the present Patent of Invention ready;

235. Potato starch 22.7%; flaxseed flour 16.4%; flaked amaranth 14.9%; Nori edible kelp dehydrated and ground 3%; ground sea salt 1.19%; xanthan gum additive (INS 415) powder 1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; liquid sunflower lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the mass of fish vegetable meat of the present Patent of Invention ready;

236. Potato starch 22.7%; flaxseed flour 16.4%; flaked amaranth 14.9%; Nori edible kelp dehydrated and ground 3%; Ground Himalayan Pink Salt 1.19%; xanthan gum additive (INS 415) powder 1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; liquid sunflower lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the mass of fish vegetable meat of the present Patent of Invention ready;

237. Potato starch 22.09%; flaxseed flour 16.4%; rolled oats 14.9%; Nori edible seaweed dehydrated and ground 3.58%; ground sea salt 1.19%; xanthan gum additive (INS 415) powder 1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; liquid sunflower lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the mass of fish vegetable meat of the present Patent of Invention ready;

Petition 870180150321, of 11/11/2018, p. 65/100

62/90

238. Potato starch 22.09%; flaxseed flour 16.4%; rolled oats 14.9%; Nori edible seaweed dehydrated and ground 3.58%; Ground Himalayan Pink Salt 1.19%; xanthan gum additive (INS 415) powder 1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; liquid sunflower lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the mass of fish vegetable meat of the present Patent of Invention ready;

239. Potato starch 22.09%; flaxseed flour 16.4%; flaked amaranth 14.9%; Nori edible seaweed dehydrated and ground 3.58%; ground sea salt 1.19%; xanthan gum additive (INS 415) powder 1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; liquid sunflower lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the mass of fish vegetable meat of the present Patent of Invention ready;

240. Potato starch 22.09%; flaxseed flour 16.4%; flaked amaranth 14.9%; Nori edible seaweed dehydrated and ground 3.58%; Ground Himalayan Pink Salt 1.19%; xanthan gum additive (INS 415) powder 1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; liquid sunflower lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the mass of fish vegetable meat of the present Patent of Invention ready;

241. Potato starch 23.28%; flaxseed flour 16.3%; rolled oats 14.9%; Nori edible seaweed dehydrated and ground 2.38%; ground sea salt 1.19%; 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%; 0.5% liquid sunflower lecithin, and edible vegetable oil 4.47, totaling 100% of the fish vegetable meat mass of the present ready Patent;

242. Potato starch 23.28%; flaxseed flour 16.3%; rolled oats 14.9%; Nori edible seaweed dehydrated and ground 2.38%; Ground Himalayan Pink Salt 1.19%; xanthan gum additive (INS 415) powder 0.65%; guar gum additive (INS 412) 0.35% powder; calcium propionate preservative (INS 282) in

Petition 870180150321, of 11/11/2018, p. 66/100

63/90 powder 0.1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; liquid sunflower lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the mass of fish vegetable meat of the present Patent of Invention ready;

243. Potato starch 23.28%; flaxseed flour 16.3%; flaked amaranth 14.9%; Nori edible seaweed dehydrated and ground 2.38%; ground sea salt 1.19%; 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% liquid sunflower lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the fish vegetable meat mass of this patent. Ready invention;

244. Potato starch 23.28%; flaxseed flour 16.3%; flaked amaranth 14.9%; Nori edible seaweed dehydrated and ground 2.38%; Ground Himalayan Pink Salt 1.19%; 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%; liquid sunflower lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the mass of fish vegetable meat of the present Patent of Invention ready;

245. Potato starch 22.7%; flaxseed flour 16.3%; rolled oats 14.9%; Nori edible kelp dehydrated and ground 3%; ground sea salt 1.19%; 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%; liquid sunflower lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the mass of fish vegetable meat of the present Patent of Invention ready;

246. Potato starch 22.7%; flaxseed flour 16.3%; rolled oats 14.9%; Nori edible kelp dehydrated and ground 3%; Ground Himalayan pink salt 1, 19%; 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%; sunflower lecithin

Petition 870180150321, of 11/11/2018, p. 67/100

64/90 liquid 0.5%, and edible vegetable oil 4.47%, totaling 100% of the mass of fish vegetable meat of the present Patent of Invention ready;

247. Potato starch 22.7%; flaxseed flour 16.3%; flaked amaranth 14.9%; Nori edible kelp dehydrated and ground 3%; ground sea salt 1.19; 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%; liquid sunflower lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the mass of fish vegetable meat of the present Patent of Invention ready;

248. Potato starch 22.7%; flaxseed flour 16.3%; flaked amaranth 14.9%; Nori edible kelp dehydrated and ground 3%; Ground Himalayan Pink Salt 1.19%; 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%; liquid sunflower lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the mass of fish vegetable meat of the present Patent of Invention ready;

249. Potato starch 22.08%; flaxseed flour 16.3%; rolled oats 14.9%; Nori edible seaweed dehydrated and ground 3.58%; ground sea salt 1.19%; 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%; liquid sunflower lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the mass of fish vegetable meat of the present Patent of Invention ready;

250. Potato starch 22.08%; flaxseed flour 16.3%; rolled oats 14.9%; Nori edible seaweed dehydrated and ground 3.58%; Ground Himalayan Pink Salt 1.19%; 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%; sunflower lecithin

Petition 870180150321, of 11/11/2018, p. 68/100

65/90 liquid 0.5%, and edible vegetable oil 4.47%, totaling 100% of the mass of fish vegetable meat of the present Patent of Invention ready;

251. Potato starch 22.08%; flaxseed flour 16.3%; flaked amaranth 14.9%; Nori edible seaweed dehydrated and ground 3.58%; ground sea salt 1.19%; 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%; liquid sunflower lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the mass of fish vegetable meat of the present Patent of Invention ready;

252. Potato starch 22.08%; flaxseed flour 16.3%; flaked amaranth 14.9%; Nori edible seaweed dehydrated and ground 3.58%; Ground Himalayan Pink Salt 1.19%; 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%; liquid sunflower lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the mass of fish vegetable meat of the present Patent of Invention ready;

253. Potato starch 23.28%; flaxseed flour 16.3%; rolled oats 14.9%; Nori edible seaweed dehydrated and ground 2.38%; ground sea salt 1.19%; 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%; 0.5% liquid sunflower lecithin, and edible vegetable oil 4.47, totaling 100% of the fish vegetable meat mass of the present ready Patent;

254. Potato starch 23.28%; flaxseed flour 16.3%; rolled oats 14.9%; Nori edible seaweed dehydrated and ground 2.38%; Ground Himalayan Pink Salt 1.19%; 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%; 0.5% liquid sunflower lecithin, and 4.47% edible vegetable oil,

Petition 870180150321, of 11/11/2018, p. 69/100

66/90 totaling 100% of the vegetable fish meat mass of the present ready Patent of Invention;

255. Potato starch 23.28%; flaxseed flour 16.3%; flaked amaranth 14.9%; Nori edible seaweed dehydrated and ground 2.38%; ground sea salt 1.19%; 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%; liquid sunflower lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the mass of fish vegetable meat of the present Patent of Invention ready;

256. Potato starch 23.28%; flaxseed flour 16.3%; flaked amaranth 14.9%; Nori edible seaweed dehydrated and ground 2.38%; Ground Himalayan Pink Salt 1.19%; 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%; liquid sunflower lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the mass of fish vegetable meat of the present Patent of Invention ready;

257. Potato starch 22.7%; flaxseed flour 16.3%; rolled oats 14.9%; Nori edible kelp dehydrated and ground 3%; ground sea salt 1.19%; 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%; liquid sunflower lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the mass of fish vegetable meat of the present Patent of Invention ready;

258. Potato starch 22.7%; flaxseed flour 16.3%; rolled oats 14.9%; Nori edible kelp dehydrated and ground 3%; Ground Himalayan Pink Salt 1.19%; 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%; 0.5% liquid sunflower lecithin, and 4.47% edible vegetable oil,

Petition 870180150321, of 11/11/2018, p. 70/100

67/90 totaling 100% of the fish vegetable meat mass of the present ready Patent;

259. Potato starch 22.7%; flaxseed flour 16.3%; flaked amaranth 14.9%; Nori edible kelp dehydrated and ground 3%; ground sea salt 1.19; 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%; liquid sunflower lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the mass of fish vegetable meat of the present Patent of Invention ready;

260. Potato starch 22.7%; flaxseed flour 16.3%; flaked amaranth 14.9%; Nori edible kelp dehydrated and ground 3%; Ground Himalayan Pink Salt 1.19%; 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%; liquid sunflower lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the mass of fish vegetable meat of the present Patent of Invention ready;

261. Potato starch 22.08%; flaxseed flour 16.3%; rolled oats 14.9%; Nori edible seaweed dehydrated and ground 3.58%; ground sea salt 1.19%; 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%; liquid sunflower lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the mass of fish vegetable meat of the present Patent of Invention ready;

262. Potato starch 22.08%; flaxseed flour 16.3%; rolled oats 14.9%; Nori edible seaweed dehydrated and ground 3.58%; Ground Himalayan Pink Salt 1.19%; 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%; 0.5% liquid sunflower lecithin, and 4.47% edible vegetable oil,

Petition 870180150321, of 11/11/2018, p. 71/100

68/90 totaling 100% of the fish vegetable meat mass of the present ready Patent;

263. Potato starch 22.08%; flaxseed flour 16.3%; flaked amaranth 14.9%; Nori edible seaweed dehydrated and ground 3.58%; ground sea salt 1.19%; 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%; liquid sunflower lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the mass of fish vegetable meat of the present Patent of Invention ready;

264. Potato starch 22.08%; flaxseed flour 16.3%; flaked amaranth 14.9%; Nori edible seaweed dehydrated and ground 3.58%; Ground Himalayan Pink Salt 1.19%; 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%; 0.5% liquid sunflower lecithin, and 4.47% edible vegetable oil, totaling 100% of the fish vegetable meat mass of the present ready Patent.

265. Potato starch 23.28%; flaxseed flour 16.4%; rolled oats 14.9%; Nori edible seaweed dehydrated and ground 2.38%; ground sea salt 1.19%; 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%; liquid soy lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the mass of fish vegetable meat of the present Patent of Invention ready;

266. Potato starch 23.28%; flaxseed flour 16.4%; rolled oats 14.9%; Nori edible seaweed dehydrated and ground 2.38%; Ground Himalayan Pink Salt 1.19%; 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%; liquid soy lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the mass of fish vegetable meat of the present Patent of Invention ready;

Petition 870180150321, of 11/11/2018, p. 72/100

69/90

267. Potato starch 23.28%; flaxseed flour 16.4%; flaked amaranth 14.9%; Nori edible seaweed dehydrated and ground 2.38%; ground sea salt 1.19%; 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%; liquid soy lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the mass of fish vegetable meat of the present Patent of Invention ready;

268. Potato starch 23.28%; flaxseed flour 16.4%; flaked amaranth 14.9%; Nori edible seaweed dehydrated and ground 2.38%; Ground Himalayan Pink Salt 1.19%; 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%; liquid soy lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the mass of fish vegetable meat of the present Patent of Invention ready;

269. Potato starch 22.7%; flaxseed flour 16.4%; rolled oats 14.9%; Nori edible kelp dehydrated and ground 3%; ground sea salt 1.19%; 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%; liquid soy lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the mass of fish vegetable meat of the present Patent of Invention ready;

270. Potato starch 22.7%; flaxseed flour 16.4%; rolled oats 14.9%; Nori edible kelp dehydrated and ground 3%; Ground Himalayan pink salt 1, 19%; 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%; liquid soy lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the mass of fish vegetable meat of the present Patent of Invention ready;

271. Potato starch 22.7%; flaxseed flour 16.4%; flaked amaranth 14.9%; Nori edible kelp dehydrated and ground 3%; ground sea salt 1.19%; 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,

Petition 870180150321, of 11/11/2018, p. 73/100

70/90

35.8%; liquid soy lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the mass of fish vegetable meat of the present Patent of Invention ready;

272. Potato starch 22.7%; flaxseed flour 16.4%; flaked amaranth 14.9%; Nori edible kelp dehydrated and ground 3%; Ground Himalayan Pink Salt 1.19%; 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%; liquid soy lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the mass of fish vegetable meat of the present Patent of Invention ready;

273. Potato starch 22.09%; flaxseed flour 16.4%; rolled oats 14.9%; Nori edible seaweed dehydrated and ground 3.58%; ground sea salt 1.19%; 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%; liquid soy lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the mass of fish vegetable meat of the present Patent of Invention ready;

274. Potato starch 22.09%; flaxseed flour 16.4%; rolled oats 14.9%; Nori edible seaweed dehydrated and ground 3.58%; Ground Himalayan Pink Salt 1.19%; 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%; liquid soy lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the mass of fish vegetable meat of the present Patent of Invention ready;

275. Potato starch 22.09%; flaxseed flour 16.4%; flaked amaranth 14.9%; Nori edible seaweed dehydrated and ground 3.58%; ground sea salt 1.19%; 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%; liquid soy lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the mass of fish vegetable meat of the present Patent of Invention ready;

Petition 870180150321, of 11/11/2018, p. 74/100

71/90

276. Potato starch 22.09%; flaxseed flour 16.4%; flaked amaranth 14.9%; Nori edible seaweed dehydrated and ground 3.58%; Ground Himalayan Pink Salt 1.19%; 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%; liquid soy lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the mass of fish vegetable meat of the present Patent of Invention ready;

277. Potato starch 23.28%; flaxseed flour 16.4%; rolled oats 14.9%; Nori edible seaweed dehydrated and ground 2.38%; ground sea salt 1.19%; xanthan gum additive (INS 415) powder 1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; liquid soy lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the mass of fish vegetable meat of the present Patent of Invention ready;

278. Potato starch 23.28%; flaxseed flour 16.4%; rolled oats 14.9%; Nori edible seaweed dehydrated and ground 2.38%; Ground Himalayan Pink Salt 1.19%; xanthan gum additive (INS 415) powder 1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; liquid soy lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the mass of fish vegetable meat of the present Patent of Invention ready;

279. Potato starch 23.28%; flaxseed flour 16.4%; flaked amaranth 14.9%; Nori edible seaweed dehydrated and ground 2.38%; ground sea salt 1.19%; xanthan gum additive (INS 415) powder 1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; liquid soy lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the mass of fish vegetable meat of the present Patent of Invention ready;

280. Potato starch 23.28%; flaxseed flour 16.4%; flaked amaranth 14.9%; Nori edible seaweed dehydrated and ground 2.38%; Ground Himalayan Pink Salt 1.19%; xanthan gum additive (INS 415) powder 1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; 0.5% liquid soy lecithin, and

Petition 870180150321, of 11/11/2018, p. 75/100

72/90 edible vegetable oil 4.47%, totaling 100% of the mass of fish vegetable meat of the present Patent of Invention ready;

281. Potato starch 22.7%; flaxseed flour 16.4%; rolled oats 14.9%; Nori edible kelp dehydrated and ground 3%; ground sea salt 1, 19%; xanthan gum additive (INS 415) powder 1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; liquid soy lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the mass of fish vegetable meat of the present Patent of Invention ready;

282. Potato starch 22.7%; flaxseed flour 16.4%; rolled oats 14.9%; Nori edible kelp dehydrated and ground 3%; Ground Himalayan Pink Salt 1.19%; xanthan gum additive (INS 415) powder 1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; liquid soy lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the mass of fish vegetable meat of the present Patent of Invention ready;

283. Potato starch 22.7%; flaxseed flour 16.4%; flaked amaranth 14.9%; Nori edible kelp dehydrated and ground 3%; ground sea salt 1.19%; xanthan gum additive (INS 415) powder 1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; liquid soy lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the mass of fish vegetable meat of the present Patent of Invention ready;

284. Potato starch 22.7%; flaxseed flour 16.4%; flaked amaranth 14.9%; Nori edible kelp dehydrated and ground 3%; Ground Himalayan Pink Salt 1.19%; xanthan gum additive (INS 415) powder 1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; liquid soy lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the mass of fish vegetable meat of the present Patent of Invention ready;

Petition 870180150321, of 11/11/2018, p. 76/100

73/90

285. Potato starch 22.09%; flaxseed flour 16.4%; rolled oats 14.9%; Nori edible seaweed dehydrated and ground 3.58%; ground sea salt 1.19%; xanthan gum additive (INS 415) powder 1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; liquid soy lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the mass of fish vegetable meat of the present Patent of Invention ready;

286. Potato starch 22.09%; flaxseed flour 16.4%; rolled oats 14.9%; Nori edible seaweed dehydrated and ground 3.58%; Ground Himalayan Pink Salt 1.19%; xanthan gum additive (INS 415) powder 1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; liquid soy lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the mass of fish vegetable meat of the present Patent of Invention ready;

287. Potato starch 22.09%; flaxseed flour 16.4%; flaked amaranth 14.9%; Nori edible seaweed dehydrated and ground 3.58%; ground sea salt 1.19%; xanthan gum additive (INS 415) powder 1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; liquid soy lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the mass of fish vegetable meat of the present Patent of Invention ready;

288. Potato starch 22.09%; flaxseed flour 16.4%; flaked amaranth 14.9%; Nori edible seaweed dehydrated and ground 3.58%; Ground Himalayan Pink Salt 1.19%; xanthan gum additive (INS 415) powder 1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; liquid soy lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the mass of fish vegetable meat of the present Patent of Invention ready;

289. Potato starch 23.28%; flaxseed flour 16.3%; rolled oats 14.9%; Nori edible seaweed dehydrated and ground 2.38%; ground sea salt 1.19%; 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%; liquid soy lecithin

Petition 870180150321, of 11/11/2018, p. 77/100

74/90

0.5%, and edible vegetable oil 4.47, totaling 100% of the fish vegetable meat mass of the present Patent of Invention ready;

290. Potato starch 23.28%; flaxseed flour 16.3%; rolled oats 14.9%; Nori edible seaweed dehydrated and ground 2.38%; Ground Himalayan Pink Salt 1.19%; 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%; liquid soy lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the mass of fish vegetable meat of the present Patent of Invention ready;

291. Potato starch 23.28%; flaxseed flour 16.3%; flaked amaranth 14.9%; Nori edible seaweed dehydrated and ground 2.38%; ground sea salt 1.19%; 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% 0.5% liquid soy lecithin, and edible vegetable oil 4.47%, totaling 100% of the fish vegetable meat mass of this patent. Ready invention;

292. Potato starch 23.28%; flaxseed flour 16.3%; flaked amaranth 14.9%; Nori edible seaweed dehydrated and ground 2.38%; Ground Himalayan Pink Salt 1.19%; 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%; liquid soy lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the mass of fish vegetable meat of the present Patent of Invention ready;

293. Potato starch 22.7%; flaxseed flour 16.3%; rolled oats 14.9%; Nori edible kelp dehydrated and ground 3%; ground sea salt 1.19%; 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%; 0.5% liquid soy lecithin,

Petition 870180150321, of 11/11/2018, p. 78/100

75/90 and edible vegetable oil 4.47%, totaling 100% of the fish vegetable meat mass of the present Patent of Invention ready;

294. Potato starch 22.7%; flaxseed flour 16.3%; rolled oats 14.9%; Nori edible kelp dehydrated and ground 3%; Ground Himalayan pink salt 1, 19%; 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%; liquid soy lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the mass of fish vegetable meat of the present Patent of Invention ready;

295. Potato starch 22.7%; flaxseed flour 16.3%; flaked amaranth 14.9%; Nori edible kelp dehydrated and ground 3%; ground sea salt 1.19; 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%; liquid soy lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the mass of fish vegetable meat of the present Patent of Invention ready;

296. Potato starch 22.7%; flaxseed flour 16.3%; flaked amaranth 14.9%; Nori edible kelp dehydrated and ground 3%; Ground Himalayan Pink Salt 1.19%; 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%; liquid soy lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the mass of fish vegetable meat of the present Patent of Invention ready;

297. Potato starch 22.08%; flaxseed flour 16.3%; rolled oats 14.9%; Nori edible seaweed dehydrated and ground 3.58%; ground sea salt 1.19%; 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%; liquid soy lecithin

Petition 870180150321, of 11/11/2018, p. 79/100

76/90

0.5%, and edible vegetable oil 4.47%, totaling 100% of the mass of fish vegetable meat of the present Patent of Invention ready;

298. Potato starch 22.08%; flaxseed flour 16.3%; rolled oats 14.9%; Nori edible seaweed dehydrated and ground 3.58%; Ground Himalayan Pink Salt 1.19%; 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%; liquid soy lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the mass of fish vegetable meat of the present Patent of Invention ready;

299. Potato starch 22.08%; flaxseed flour 16.3%; flaked amaranth 14.9%; Nori edible seaweed dehydrated and ground 3.58%; ground sea salt 1.19%; 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%; liquid soy lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the mass of fish vegetable meat of the present Patent of Invention ready;

300. Potato starch 22.08%; flaxseed flour 16.3%; flaked amaranth 14.9%; Nori edible seaweed dehydrated and ground 3.58%; Ground Himalayan Pink Salt 1.19%; 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%; liquid soy lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the mass of fish vegetable meat of the present Patent of Invention ready;

301. Potato starch 23.28%; flaxseed flour 16.3%; rolled oats 14.9%; Nori edible seaweed dehydrated and ground 2.38%; ground sea salt 1.19%; 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%; 0.5% liquid soy lecithin, and edible vegetable oil 4.47,

Petition 870180150321, of 11/11/2018, p. 80/100

77/90 totaling 100% of the fish vegetable meat mass of the present ready Patent;

302. Potato starch 23.28%; flaxseed flour 16.3%; rolled oats 14.9%; Nori edible seaweed dehydrated and ground 2.38%; Ground Himalayan Pink Salt 1.19%; 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%; liquid soy lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the mass of fish vegetable meat of the present Patent of Invention ready;

303. Potato starch 23.28%; flaxseed flour 16.3%; flaked amaranth 14.9%; Nori edible seaweed dehydrated and ground 2.38%; ground sea salt 1.19%; 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%; liquid soy lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the mass of fish vegetable meat of the present Patent of Invention ready;

304. Potato starch 23.28%; flaxseed flour 16.3%; flaked amaranth 14.9%; Nori edible seaweed dehydrated and ground 2.38%; Ground Himalayan Pink Salt 1.19%; 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%; liquid soy lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the mass of fish vegetable meat of the present Patent of Invention ready;

305. Potato starch 22.7%; flaxseed flour 16.3%; rolled oats 14.9%; Nori edible kelp dehydrated and ground 3%; ground sea salt 1.19%; 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%; liquid soy lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the mass of fish vegetable meat of the present Patent of Invention ready;

Petition 870180150321, of 11/11/2018, p. 81/100

78/90

306. Potato starch 22.7%; flaxseed flour 16.3%; rolled oats 14.9%; Nori edible kelp dehydrated and ground 3%; Ground Himalayan Pink Salt 1.19%; 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%; liquid soy lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the mass of fish vegetable meat of the present Patent of Invention ready;

307. Potato starch 22.7%; flaxseed flour 16.3%; flaked amaranth 14.9%; Nori edible kelp dehydrated and ground 3%; ground sea salt 1.19; 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%; liquid soy lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the mass of fish vegetable meat of the present Patent of Invention ready;

308. Potato starch 22.7%; flaxseed flour 16.3%; flaked amaranth 14.9%; Nori edible kelp dehydrated and ground 3%; Ground Himalayan Pink Salt 1.19%; 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%; liquid soy lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the mass of fish vegetable meat of the present Patent of Invention ready;

309. Potato starch 22.08%; flaxseed flour 16.3%; rolled oats 14.9%; Nori edible seaweed dehydrated and ground 3.58%; ground sea salt 1.19%; 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%; liquid soy lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the mass of fish vegetable meat of the present Patent of Invention ready;

Petition 870180150321, of 11/11/2018, p. 82/100

79/90

310. Potato starch 22.08%; linseed flour 16.8%; rolled oats 14.9%; Nori edible seaweed dehydrated and ground 3.58%; Ground Himalayan Pink Salt 1.19%; 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%; liquid soy lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the mass of fish vegetable meat of the present Patent of Invention ready;

311. Potato starch 22.08%; flaxseed flour 16.3%; flaked amaranth 14.9%; Nori edible seaweed dehydrated and ground 3.58%; ground sea salt 1.19%; 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%; liquid soy lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the mass of fish vegetable meat of the present Patent of Invention ready;

312. Potato starch 22.08%; flaxseed flour 16.3%; flaked amaranth 14.9%; Nori edible seaweed dehydrated and ground 3.58%; Ground Himalayan Pink Salt 1.19%; 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%; liquid soy lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the mass of fish vegetable meat of the present Patent of Invention ready;

313. Potato starch 23.28%; flaxseed flour 16.4%; rolled oats 14.9%; Nori edible seaweed dehydrated and ground 2.38%; ground sea salt 1.19%; 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%; powdered soy lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the fish vegetable meat mass of the present ready Patent;

Petition 870180150321, of 11/11/2018, p. 83/100

80/90

314. Potato starch 23.28%; flaxseed flour 16.4%; rolled oats 14.9%; Nori edible seaweed dehydrated and ground 2.38%; Ground Himalayan Pink Salt 1.19%; 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%; powdered soy lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the fish vegetable meat mass of the present ready Patent;

315. Potato starch 23.28%; flaxseed flour 16.4%; flaked amaranth 14.9%; Nori edible seaweed dehydrated and ground 2.38%; ground sea salt 1.19%; 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%; powdered soy lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the fish vegetable meat mass of the present ready Patent;

316. Potato starch 23.28%; flaxseed flour 16.4%; flaked amaranth 14.9%; Nori edible seaweed dehydrated and ground 2.38%; Ground Himalayan Pink Salt 1.19%; 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%; powdered soy lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the fish vegetable meat mass of the present ready Patent;

317. Potato starch 22.7%; flaxseed flour 16.4%; rolled oats 14.9%; Nori edible kelp dehydrated and ground 3%; ground sea salt 1.19%; 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%; powdered soy lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the fish vegetable meat mass of the present ready Patent;

318. Potato starch 22.7%; flaxseed flour 16.4%; rolled oats 14.9%; Nori edible kelp dehydrated and ground 3%; Ground Himalayan pink salt 1, 19%; 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,

Petition 870180150321, of 11/11/2018, p. 84/100

81/90

35.8%; powdered soy lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the fish vegetable meat mass of the present ready Patent;

319. Potato starch 22.7%; flaxseed flour 16.4%; flaked amaranth 14.9%; Nori edible kelp dehydrated and ground 3%; ground sea salt 1.19%; 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%; powdered soy lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the fish vegetable meat mass of the present ready Patent;

320. Potato starch 22.7%; flaxseed flour 16.4%; flaked amaranth 14.9%; Nori edible kelp dehydrated and ground 3%; Ground Himalayan Pink Salt 1.19%; 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%; powdered soy lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the fish vegetable meat mass of the present ready Patent;

321. Potato starch 22.09%; flaxseed flour 16.4%; rolled oats 14.9%; Nori edible seaweed dehydrated and ground 3.58%; ground sea salt 1.19%; 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%; powdered soy lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the fish vegetable meat mass of the present ready Patent;

322. Potato starch 22.09%; flaxseed flour 16.4%; rolled oats 14.9%; Nori edible seaweed dehydrated and ground 3.58%; Ground Himalayan Pink Salt 1.19%; 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%; powdered soy lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the fish vegetable meat mass of the present ready Patent;

Petition 870180150321, of 11/11/2018, p. 85/100

82/90

323. Potato starch 22.09%; flaxseed flour 16.4%; flaked amaranth 14.9%; Nori edible seaweed dehydrated and ground 3.58%; ground sea salt 1.19%; 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%; powdered soy lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the fish vegetable meat mass of the present ready Patent;

324. Potato starch 22.09%; flaxseed flour 16.4%; flaked amaranth 14.9%; Nori edible seaweed dehydrated and ground 3.58%; Ground Himalayan Pink Salt 1.19%; 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%; powdered soy lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the fish vegetable meat mass of the present ready Patent;

325. Potato starch 23.28%; flaxseed flour 16.4%; rolled oats 14.9%; Nori edible seaweed dehydrated and ground 2.38%; ground sea salt 1.19%; 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 4.47%; powdered soy lecithin 0.5%, totaling 100% of the mass of vegetable fish meat of the present Patent of Invention ready;

326. Potato starch 23.28%; flaxseed flour 16.4%; rolled oats 14.9%; Nori edible seaweed dehydrated and ground 2.38%; Ground Himalayan Pink Salt 1.19%; xanthan gum additive (INS 415) powder 1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; powdered soy lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the fish vegetable meat mass of the present ready Patent;

327. Potato starch 23.28%; flaxseed flour 16.4%; flaked amaranth 14.9%; Nori edible seaweed dehydrated and ground 2.38%; ground sea salt 1.19%; xanthan gum additive (INS 415) powder 1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; 0.5% soy lecithin powder, and oil

Petition 870180150321, of 11/11/2018, p. 86/100

83/90 edible vegetable 4.47%, totaling 100% of the fish vegetable meat mass of the present Patent of Invention ready;

328. Potato starch 23.28%; flaxseed flour 16.4%; flaked amaranth 14.9%; Nori edible seaweed dehydrated and ground 2.38%; Ground Himalayan Pink Salt 1.19%; xanthan gum additive (INS 415) powder 1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; powdered soy lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the fish vegetable meat mass of the present ready Patent;

329. Potato starch 22.7%; flaxseed flour 16.4%; rolled oats 14.9%; Nori edible kelp dehydrated and ground 3%; ground sea salt 1, 19%; xanthan gum additive (INS 415) powder 1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; powdered soy lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the fish vegetable meat mass of the present ready Patent;

330. Potato starch 22.7%; flaxseed flour 16.4%; rolled oats 14.9%; Nori edible kelp dehydrated and ground 3%; Ground Himalayan Pink Salt 1.19%; xanthan gum additive (INS 415) powder 1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; powdered soy lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the fish vegetable meat mass of the present ready Patent;

331. Potato starch 22.7%; flaxseed flour 16.4%; flaked amaranth 14.9%; Nori edible kelp dehydrated and ground 3%; ground sea salt 1.19%; xanthan gum additive (INS 415) powder 1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; powdered soy lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the fish vegetable meat mass of the present ready Patent;

Petition 870180150321, of 11/11/2018, p. 87/100

84/90

332. Potato starch 22.7%; flaxseed flour 16.4%; flaked amaranth 14.9%; Nori edible kelp dehydrated and ground 3%; Ground Himalayan Pink Salt 1.19%; xanthan gum additive (INS 415) powder 1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; powdered soy lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the fish vegetable meat mass of the present ready Patent;

333. Potato starch 22.09%; flaxseed flour 16.4%; rolled oats 14.9%; Nori edible seaweed dehydrated and ground 3.58%; ground sea salt 1.19%; xanthan gum additive (INS 415) powder 1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; powdered soy lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the fish vegetable meat mass of the present ready Patent;

334. Potato starch 22.09%; flaxseed flour 16.4%; rolled oats 14.9%; Nori edible seaweed dehydrated and ground 3.58%; Ground Himalayan Pink Salt 1.19%; xanthan gum additive (INS 415) powder 1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; powdered soy lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the fish vegetable meat mass of the present ready Patent;

335. Potato starch 22.09%; flaxseed flour 16.4%; flaked amaranth 14.9%; Nori edible seaweed dehydrated and ground 3.58%; ground sea salt 1.19%; xanthan gum additive (INS 415) powder 1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; powdered soy lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the fish vegetable meat mass of the present ready Patent;

336. Potato starch 22.09%; flaxseed flour 16.4%; flaked amaranth 14.9%; Nori edible seaweed dehydrated and ground 3.58%; Ground Himalayan Pink Salt 1.19%; xanthan gum additive (INS 415) powder 1%; filtered water heated in the range of 90 ° C to 95 ° C, 35.8%; 0.5% soy lecithin powder, and

Petition 870180150321, of 11/11/2018, p. 88/100

85/90 edible vegetable oil 4.47%, totaling 100% of the fish vegetable meat mass of the present Patent of Invention ready;

337. Potato starch 23.28%; flaxseed flour 16.3%; rolled oats 14.9%; Nori edible seaweed dehydrated and ground 2.38%; ground sea salt 1.19%; 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%; powdered soy lecithin 0.5%, and edible vegetable oil 4.47, totaling 100% of the mass of fish vegetable meat of the present ready Patent;

338. Potato starch 23.28%; flaxseed flour 16.3%; rolled oats 14.9%; Nori edible seaweed dehydrated and ground 2.38%; Ground Himalayan Pink Salt 1.19%; 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%; powdered soy lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the fish vegetable meat mass of the present ready Patent;

339. Potato starch 23.28%; flaxseed flour 16.3%; flaked amaranth 14.9%; Nori edible seaweed dehydrated and ground 2.38%; ground sea salt 1.19%; 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% powdered soy lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the fish vegetable meat mass of this patent of Invention ready;

340. Potato starch 23.28%; flaxseed flour 16.3%; flaked amaranth 14.9%; Nori edible seaweed dehydrated and ground 2.38%; Ground Himalayan Pink Salt 1.19%; 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%; lecithin

Petition 870180150321, of 11/11/2018, p. 89/100

86/90 soybean powder 0.5%, and edible vegetable oil 4.47%, totaling 100% of the mass of fish vegetable meat of the present Patent of Invention ready;

341. Potato starch 22.7%; flaxseed flour 16.3%; rolled oats 14.9%; Nori edible kelp dehydrated and ground 3%; ground sea salt 1.19%; 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%; powdered soy lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the fish vegetable meat mass of the present ready Patent;

342. Potato starch 22.7%; flaxseed flour 16.3%; rolled oats 14.9%; Nori edible kelp dehydrated and ground 3%; Ground Himalayan pink salt 1, 19%; 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%; powdered soy lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the fish vegetable meat mass of the present ready Patent;

343. Potato starch 22.7%; flaxseed flour 16.3%; flaked amaranth 14.9%; Nori edible kelp dehydrated and ground 3%; ground sea salt 1.19; 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%; powdered soy lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the fish vegetable meat mass of the present ready Patent;

344. Potato starch 22.7%; flaxseed flour 16.3%; flaked amaranth 14.9%; Nori edible kelp dehydrated and ground 3%; Ground Himalayan Pink Salt 1.19%; 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%; soy lecithin

Petition 870180150321, of 11/11/2018, p. 90/100

87/90 powder 0.5, and edible vegetable oil 4.47%, totaling 100% of the mass of fish vegetable meat of the present Patent of Invention ready;

345. Potato starch 22.08%; flaxseed flour 16.3%; rolled oats 14.9%; Nori edible seaweed dehydrated and ground 3.58%; ground sea salt 1.19%; 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%; powdered soy lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the fish vegetable meat mass of the present ready Patent;

346. Potato starch 22.08%; flaxseed flour 16.3%; rolled oats 14.9%; Nori edible seaweed dehydrated and ground 3.58%; Ground Himalayan Pink Salt 1.19%; 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%; powdered soy lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the fish vegetable meat mass of the present ready Patent;

347. Potato starch 22.08%; flaxseed flour 16.3%; flaked amaranth 14.9%; Nori edible seaweed dehydrated and ground 3.58%; ground sea salt 1.19%; 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%; powdered soy lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the fish vegetable meat mass of the present ready Patent;

348. Potato starch 22.08%; flaxseed flour 16.3%; flaked amaranth 14.9%; Nori edible seaweed dehydrated and ground 3.58%; Ground Himalayan Pink Salt 1.19%; 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%; lecithin

Petition 870180150321, of 11/11/2018, p. 91/100

88/90 of powder 0.5%, and edible vegetable oil 4.47%, totaling 100% of the mass of fish vegetable meat of the present Patent of Invention ready;

349. Potato starch 23.28%; flaxseed flour 16.3%; rolled oats 14.9%; Nori edible seaweed dehydrated and ground 2.38%; ground sea salt 1.19%; 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%; powdered soy lecithin 0.5%, and edible vegetable oil 4.47, totaling 100% of the mass of fish vegetable meat of the present ready Patent;

350. Potato starch 23.28%; flaxseed flour 16.3%; rolled oats 14.9%; Nori edible seaweed dehydrated and ground 2.38%; Ground Himalayan Pink Salt 1.19%; 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%; powdered soy lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the fish vegetable meat mass of the present ready Patent;

351. Potato starch 23.28%; flaxseed flour 16.3%; flaked amaranth 14.9%; Nori edible seaweed dehydrated and ground 2.38%; ground sea salt 1.19%; 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%; powdered soy lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the fish vegetable meat mass of the present ready Patent;

352. Potato starch 23.28%; flaxseed flour 16.3%; flaked amaranth 14.9%; Nori edible seaweed dehydrated and ground 2.38%; Ground Himalayan Pink Salt 1.19%; 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%; 0.5% soy lecithin powder, and edible vegetable oil

Petition 870180150321, of 11/11/2018, p. 92/100

89/90

4.47%, totaling 100% of the fish vegetable meat mass of the present ready Invention Patent;

353. Potato starch 22.7%; flaxseed flour 16.3%; rolled oats 14.9%; Nori edible kelp dehydrated and ground 3%; ground sea salt 1.19%; 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%; powdered soy lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the fish vegetable meat mass of the present ready Patent;

354. Potato starch 22.7%; flaxseed flour 16.3%; rolled oats 14.9%; Nori edible kelp dehydrated and ground 3%; Ground Himalayan Pink Salt 1.19%; 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%; powdered soy lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the fish vegetable meat mass of the present ready Patent;

355. Potato starch 22.7%; flaxseed flour 16.3%; flaked amaranth 14.9%; Nori edible kelp dehydrated and ground 3%; ground sea salt 1.19; 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%; powdered soy lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the fish vegetable meat mass of the present ready Patent;

356. Potato starch 22.7%; flaxseed flour 16.3%; flaked amaranth 14.9%; Nori edible kelp dehydrated and ground 3%; Ground Himalayan Pink Salt 1.19%; 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%; powdered soy lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the fish vegetable meat mass of the present ready Patent;

Petition 870180150321, of 11/11/2018, p. 93/100

90/90

357. Potato starch 22.08%; flaxseed flour 16.3%; rolled oats 14.9%; Nori edible seaweed dehydrated and ground 3.58%; ground sea salt 1.19%; 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%; powdered soy lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the fish vegetable meat mass of the present ready Patent;

358. Potato starch 22.08%; flaxseed flour 16.3%; rolled oats 14.9%; Nori edible seaweed dehydrated and ground 3.58%; Ground Himalayan Pink Salt 1.19%; 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%; powdered soy lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the fish vegetable meat mass of the present ready Patent;

359. Potato starch 22.08%; flaxseed flour 16.3%; flaked amaranth 14.9%; Nori edible seaweed dehydrated and ground 3.58%; ground sea salt 1.19%; 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%; powdered soy lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the fish vegetable meat mass of the present ready Patent;

360. Potato starch 22.08%; flaxseed flour 16.3%; flaked amaranth 14.9%; Nori edible seaweed dehydrated and ground 3.58%; Ground Himalayan Pink Salt 1.19%; 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%; powdered soy lecithin 0.5%, and edible vegetable oil 4.47%, totaling 100% of the mass of fish vegetable meat of this ready Patent.

Claims (11)

1. FORMULATIONS AND PROCESS OF OBTAINING FISH VEGETABLE MEAT, FOR APPLICATION IN THE FOOD INDUSTRY, characterized by the manufacture of pre-mixture for the preparation and obtaining of fish vegetable meat, using the formulations of ingredients of the pre-mixture of this Invention Patent. 2. FORMULATIONS AND PROCESS OF OBTAINING FISH VEGETABLE MEAT, FOR APPLICATION IN THE FOOD INDUSTRY, characterized by the elaboration and obtaining of fish vegetable meat by the food industry, with the formulations of ingredients of this Invention Patent, intended for the consumer as vegetable meat of packaged and chilled ready-made fish, and frozen ready vegetable meat. 3. FORMULATIONS AND PROCESS OF OBTAINING FISH VEGETABLE BEEF, FOR APPLICATION IN THE FOOD INDUSTRY, characterized by a pre-mixture composed of the mixture of the following ingredients, in percentages per kg; * Wheat flour 0% to 39%; * Potato starch 0% to 38%; * Flaxseed flour 30%; Rolled oats 0% to 25%; * Amaranth flakes 0% to 25%; * Nori edible seaweed dehydrated and ground 4% to 6%; * Pink Himalayan salt ground 0% to 2%; * Ground salt 0% to 2%; Petition 870180150321, of 11/11/2018, p. 95/100 2/5 * Additive xanthan gum (INS 415) powder 0% to 1%; * 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 FISH VEGETABLE MEAT, 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 pre-mixture in kg, nutritional information, instructions for the consumer on the process of making and obtaining fish 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-made fish vegetable meat mass. 5. FORMULATIONS AND PROCESS OF OBTAINING FISH VEGETABLE MEAT, FOR APPLICATION IN THE FOOD INDUSTRY, characterized by an industrial process of preparation and obtaining of the dough to be modeled as fish vegetable meat, using a pre-mixture with the formulations of this Patent of Invention, 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, with and without the addition of a type of lecithin emulsifier (liquid sunflower lecithin, liquid soy lecithin , powdered soy lecithin), with the following ingredients, in percentages per kg; * Wheat flour 0% to 23.28%; * Potato starch 0% to 23.28%; * Flaxseed flour 16.3% to 17.9%; * Rolled oats 0% to 14.9%; Petition 870180150321, of 11/11/2018, p. 96/100 3/5 * Amaranth flakes 0% to 14.9%; * Nori edible seaweed dehydrated and ground 2.38% to 3.58%; * Pink Himalayan Salt ground 0% to 1.19%; * Sea salt ground 0% to 1.19%; * Additive xanthan gum (INS 415) powder 0% 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; * Edible vegetable oil 4.47%; * 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 FISH VEGETABLE, FOR APPLICATION IN THE FOOD INDUSTRY, according to claim 5, characterized by an industrial process for preparing and obtaining fish 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 870180150321, of 11/11/2018, p. 97/100 4/5 d) Mix and knead for five minutes, until it becomes a homogeneous mass, with all the ingredients adhered to, which is the fish vegetable meat of this Invention Patent; e) Shape the mass of vegetable fish meat into fillets, and into pieces of varying sizes and shapes; f) To pack and pack the fish meat modeled in the chilled and frozen modes. 7. FORMULATIONS AND PROCESS OF OBTAINING FISH VEGETABLE MEAT, FOR APPLICATION IN THE FOOD INDUSTRY, according to claims 5 and 6, characterized by packing the fish vegetable meat, keeping it refrigerated in packaging stored at temperature up to 4 ° C, with information on 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 FISH VEGETABLE MEAT, FOR APPLICATION IN THE FOOD INDUSTRY, according to claims 5 and 6, characterized by freezing the modeled fish vegetable meat, in a cold room and freezer, with a temperature in the range between - 8 ° C to -18 ° C, store frozen fish vegetable meat in polyethylene plastic packaging, with expiration dates, manufacture, batch number, nutritional information, information on the net weight of fish vegetable meat in kg, instructions for thawing, keeping the packaging stored in a cold room and freezer until -18 ° C, with a validity of ninety days. 9. FORMULATIONS AND PROCESS OF OBTAINING FISH VEGETABLE MEAT, FOR APPLICATION IN THE FOOD INDUSTRY, according to claims 5 and 6, characterized by freezing the modeled fish vegetable meat, in a cold room and freezer, with temperature in the range between Petition 870180150321, of 11/11/2018, p. 98/100 5/5 - 8 ° C to -18 ° C, pack the modeled and frozen fish vegetable meat in a vacuum packaging system, in Poly Nylon (polyethylene) packaging, with expiration dates, manufacture, batch number, nutritional information, information of the net weight of the 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 AND PROCESS OF OBTAINING FISH VEGETABLE MEAT, 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 and dry place, protected from light, heat and humidity. 11. FORMULATIONS AND PROCESS OF OBTAINING FISH VEGETABLE BEEF, 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, with a validity of twelve months, with the packaging stored on a shelf in a cool and dry place, protected from light, heat and humidity.