FIELD: milk and food industries. SUBSTANCE: method comprises steps of adding in a prepared beforehand milk-protein or/and/ vegetable raw material, including groats, flavor fillers together with a stabilizing mixture, containing a blend and a flour, had been taken in relation:(blend:flour:groats) respectively (1.0:7.0:2.5)-(14:0.5:10); curing the mixture over (10-45) minutes and shaping it. EFFECT: enhanced quality of semifinished products. 1 cl
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