FIELD: food-processing industry and public catering. SUBSTANCE: method involves preparing and forming components; arranging components within product in predetermined order so as to form layers not mixing one with the other; arranging substances imparting predetermined flavor-aromatic bouquet to product circumferentially within product, with remaining components making basic inner protein-carbohydrate part of product. EFFECT: improved gustatory qualities and increased storage time. 3 cl, 1 dwg, 3 tbl, 2 ex
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