FIELD: food industry. SUBSTANCE: method involves mixing components where polyfunctional collagen preparation is used as the protein thickening-stabilizing agent. Collagen preparation is obtained by alkaline-salt washing off the milled collagen-containing raw, its alkaline treatment at pH =13, homogenization and acidification to pH = 5-8 followed by drying at amount 3-10 wt.-% of total mass. EFFECT: improved method of preparing.
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