FIELD: food-processing industry. SUBSTANCE: method involves grinding protein, fat and carbohydrate components; mixing said components with water and mineral additive; heating resultant mixture; introducing ferment and vitamin additive during homogenization procedure. Vitamin additive comprises preparation produced by sequential extracting of Mortierella exigua micromycet biomass with the use of non-polar extractant in above-critical state, water, alkaline, water, acid, water, alkaline, and water, with following joining of first extract with solid residue; drying resultant mixture without oxygen access; crushing and reducing with water immediately before use. EFFECT: improved quality of base product due to elimination of fat syneresis during storage and break of mixture after reduction thereof.
