FIELD: meat industry. SUBSTANCE: method involves providing raw material including raw meat material, hydrated protein additives and other components in accordance with receipt. Protein additives are lentils protein preparations introduced in an amount of 9-15 wt% of farce, when lentils flour is used, or 20-25 wt% of farce, when lentils protein concentrate or isolate is used. Lentils flour is hydrated in the ratio of 1:2.0- 2.5, and lentils protein concentrate or isolate is hydrated in the ratio of 1:3.0 - 4.0. Method further involves farce injection and thermal treatment for obtaining ready product. EFFECT: increased biological value of product, reduced production cost and improved processing properties. 4 dwg, 11 tbl, 24 ex
