FIELD: meat industry. SUBSTANCE: method involves separating from cooled or defrosted beef half carcasses raw meat of two kinds: first kind of raw meat are muscles separated from shoulder blade bone and comprising 6 wt% of connective and adipose tissue and second kind of raw meat are muscles separated from sternocostal bone part of skeleton and comprising 20-22 wt% of adipose tissue, with first kind of raw meat being used in an amount exceeding that of second kind by at least 1.45 times; preparing soya protein suspension in cutter and salt brine; salting raw meat by injection with the use of multiple needle injector, with temperature inside separated raw meat and temperature of salt brine at injector needles outlet ends being equal or differing by no more than 1 C within temperature range of 1-4 C; individually mincing each kind of salted raw meat, holding for maturation and providing cycled massaging in vacuum massaging apparatus for time interval not in the excess of 16 hours at vacuum extent of 80-85% accompanied with mechanical processing at each cycle, with massaging apparatus drum being rotated in one direction for 35-40 min and stopped for settling for the same time; feeding soya protein suspension into vacuum massaging apparatus at the end of first half of first cycle of mechanical processing in an amount of 7-14% by weight of unsalted raw meat; adding spices after salting; directing formed casings for thermal processing and cooling. EFFECT: wider range of novel products with improved organoleptical properties and increased yield of finished product. 11 cl, 2 tbl, 3 ex
