FIELD: meat industry. SUBSTANCE: method involves separating raw meat in the form of brisket free of ribs from hog half carcasses; preparing salt brine; salting raw meat with the use of multiple-needle injector, with temperature inside separated raw meat and temperature of salt brine at injector needle outlet ends being equal to one another or differing by no more than 1 C within temperature range of 1-4 C; providing cyclic massaging of brisket in vacuum massaging apparatus for 7-9 hours; holding for maturation outside massaging apparatus at temperature of 0-4 C for 24 hours; sheeting brisket; preparing filler in the form of cooked sausage farce comprising raw meat, for example trimmed pork comprising fatty tissue in an amount of 1-85 wt% and top-grade trimmed cooled or defrosted beef in the form of blocks, with filler being ready by the time brisket is sheeted; laying filler onto sheeted brisket and connecting edges; wrapping in cellophane and placing into molds; pressing and subjecting to two-staged thermal processing by cooking in hermetically sealed thermal chamber: first stage involving cooking at temperature of 58-62 C for 55-65 min and second stage involving cooking at temperature of 76-78 C until temperature inside rolled brisket is 68-72 C; cooling and packing cooked rolled brisket. Method allows protein, mineral substances and vitamin loss to be excluded and finished product to satisfy high sanitary and hygienic requirements. EFFECT: improved structural-mechanical and functional-processing properties of raw meat and, accordingly, increased quality, biological value and organoleptical properties of finished product and reduced production cost. 9 cl, 1 tbl, 5 ex
