FIELD: meat industry. SUBSTANCE: method involves preparing secondary collagen-containing raw material; cooking in water; grinding and mixing with bouillon obtained by cooking; additionally adding plant component, such as lentils flour and/or powdered milk-vegetable semi-finished product preliminarily hydrated in the ratio of 1:3, with milk-carrot and milk-beet semi-finished products being hydrated in the ratio of 1:1, milk-squash and milk-marrow semi-finished product being hydrated in the ratio of 1:2; mixing secondary collagen-containing raw material, hydrated lentils flour and hydrated powdered semi-finished product in the ratio of 6-7:1-3:1-2, respectively; providing repeated grinding and holding at temperature of 2-4 C for 10-24 hours. Method allows biological value and organoleptical properties of texturer and, accordingly, products using such texturer to be increased. EFFECT: wider functional properties of texturer, reduced consumption of raw meat, increased yield of ready products and reduced production cost. 2 dwg, 8 tbl, 70 ex
