FIELD: meat industry. SUBSTANCE: raw meat is ground followed by a mixing stage in which meat is treated with a structurizer in the amount of 10-16% of the mass of mincemeat. The latter is mixed for 4-6 min and finally ground. The structurizer is a mixture of soya protein isolate, water and meat with a high content of fatty and connective tissues, or by-products in a relation of 1:2:2. The meat component of the mixture is first frozen to a temperature not higher than minus 3 C, then cut for 0.3-0.5 min and water and soya isolate are added. EFFECT: higher efficiency. 4 cl, 1 tbl
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