FIELD: food industry. SUBSTANCE: method involves introduction of aroma-forming composition in minced meat at stage of mixing or application on surface. Composition is prepared by placing aromatic additive in 2-4-% aqueous solution of sodium salt of carboxymethylcellulose or carboxymethyl starch at preset ratio of components. EFFECT: increased qualitative characteristics and their prolongation. 3 cl, 2 tbl, 4 ex
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