FIELD: food-processing industry. SUBSTANCE: method involves exposing products to magnetic field for predetermined time period+ADs- in case of processing meat, product is preliminarily ground into pieces and held in 2- 3+ACU- solution of edible salt at temperature of 4-5 C for predetermined time, with salt brine being periodically changed+ADs- in case of processing fish, it is held in 3-4+ACU- solution of edible salt. When meat of arthropods is to be cleaned, it is exposed to magnetic field with following cooking in shell in 1-2+ACU- solution of edible salt for 20-40 min. Method allows content of hazardous contaminants in protein-containing products to be reduced by 20-30 times and commercial appearance to be kept. Method may be used for cleaning products from wide range of contaminants. EFFECT: increased efficiency and simplified method. 5 cl, 3 tbl, 4 ex
