FIELD: meat industry. SUBSTANCE: food product contains meat of different kinds of domestic animals, and/or rabbits, and/or poultry, and/or protein marine products and mixtures thereof. Raw material may be of any grade including nonstandard low-fatness meat. Product is obtained by providing thermal treatment, mincing, forming and drying to moisture content of 3-5%. Structuring complex additive and flavor additives are introduced into product thermally treated at temperature of 50-100 C to create additional moisture conducting channels in its structure. Product processed in mentioned way is dry and has shelf life of about 1 year without special storage and package methods. Quick-cooking product may be used in individual and public catering, as well as semi-finished product. EFFECT: increased efficiency, wider range of usages, improved porosity of structure, increased moisture conducting and organoleptical properties. 3 cl, 2 ex
