FIELD: food industry. SUBSTANCE: method involves mixing of dry soya protein with water in ratio 1:3-1:10. Mixture is aged for not less 30 min up to full swelling of soya. Then swelled protein is mixed with specially prepared ingredients, flavors, one of which is beef flavor. Temperature treating is carried out for 0.5-5.0 h at temperature higher 80 C. Prepared product is prepacked in metal cans, and then cans are hermetically sealed and autoclaved at temperature higher 100 C. Flavors may be added in the process of hydration of soya protein. EFFECT: improved tastiness; provision of appearance and flavor of meat preserves; prolonged storage. 2 cl, 2 expU
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