FIELD: meat industry. SUBSTANCE: method involves preparation of trimmed prime beef, trimmed pork, mid-back and back fat, beef or porky tongues, separate grinding and brine treatment of meat raw material, boiling of tongues, preparation of minced meat and mixing its with other formula ingredients, formation of loafs layer-by-layer, their boiling and cooling. Used additionally as meat raw material are semifat and fat trimmed pork. Milk, melange or hen's eggs are additionally introduced on the stage of minced meat preparation, while on the stage of loaf formation used are layers of boiled alimentary defibrinated blood and pork skins (according to 1st version) and gelatin (according to 2nd version). Brine treatment of tongues is carried out by double injection by brine into mass of tongue with the following ageing of tongues in cooling chamber in the analogous brine at mass ratio of tongues and brine 1:1 with prepressing. EFFECT: reduced price of product, improvement of its mechano-chemical indices and organoleptical properties. 9 cl, 1 tbl, 2 ex
