FIELD: food industry. SUBSTANCE: method involves grinding of protein, fat and carbohydrate components, their mixing with water and mineral additive, heating, homogenization during which introduced are enzyme and vitamin additives. Vitamin additive includes a preparation produced by means of successive extraction of biomass of Mortierella gamsii micromycete with nonpolar extracting agent under above-critical condition, water, alkali, water, acid, water, alkali and water with the following combination of the first extract with solid residue. Then end product is dried without oxygen access, crushed, and reduced by water before using. EFFECT: increased quality and stability of final product excluding syneresis of fats in the process of storage life and separating into layers after its reduction.
