FIELD: meat industry. SUBSTANCE: method involves mincing and salting preliminarily prepared raw meat of beef while mixing it in mixer for 30-40 min and adding salting components: edible salt, sodium nitrite, phosphate-containing preparation, garlic, ice-water mixture; providing maturation holding for 12-24 hours at temperature of from 0 to 3 C; preparing boiled minced beef plates; forming spicy beef by laying in preliminarily prepared forms with cellophane sheets on their bottoms of laurel leaves and alternately laying boiled minced beef plates and salted raw meat of beef; preforming; providing thermal treatment by two-staged cooking in forms in thermal chamber, with following cooling. Raw meat material is trimmed beef comprising 12.5-20 wt% of connective and adipose tissue. While salting, cracked pepper is additionally introduced. Salting components are used in the following ratio, g per 100 kg of unsalted raw meat of beef: edible salt 2,450-2,550; sodium nitrite 7.5; phosphate-containing preparation 2,600-2,800; cracked pepper 90.0-110.0; fresh canned garlic 900.0-1,100.0 or dry garlic 200.0-300.0. Ice-water mixture is introduced immediately into mixer in an amount of 40-50% by weight of raw meat of beef. Raw meat of beef and minced beef are used in the ratio of (7.5-9.5):(2.5-0.5). Cooling after cooking is initially carried out by spraying forms filled with boiled spicy beef with cold running water of 8-10 C temperature until temperature inside boiled spicy beef is about 25 C, with following cooling in cooling chamber in cold air flow at temperature of 0-4 C until temperature in boiled spicy beef reaches 4-6 C. Ready product, i.e., boiled spicy beef is withdrawn from form. EFFECT: improved nutritive qualities of finished product by changed qualitative and quantitative composition of salting components and optimized holding and cooling modes. 12 cl, 2 tbl, 2 ex
