FIELD: meat industry. SUBSTANCE: method involves salting and simultaneously adding proteolytic enzyme preparation of "collagenalytic protease" in the amount of 0.05-0.1 wt.% of basic material; providing thermal treatment in three stages: first stage at temperature of 37-45 C for 30 min, second stage at temperature of 60-62 C for 40-45 min and third stage at temperature of 85-90 C to temperature of 70-72 C within meat product; cooling meat product. EFFECT: reduced process cycle, decreased heat loss during thermal treatment of raw material, improved quality and reduced amount of microflora in ready product. 1 tbl, 3 ex
