FIELD: meat industry. SUBSTANCE: method involves preparing by-products - first stomach and/or hog stomach; beef and/or hog legs; separately cooking each kind of by-products until softening thereof; cooling and separating flesh tissue from bones for producing cooked cooled material and grinding it into pieces of 20x20 mm size, with cooked first stomach and/or hog stomach and cooked flesh tissue of beef and/or hog legs being used in the ratio of 1: (2.7-3.4); upon grinding, washing produced material with hot water for removal of fat remains; mixing for 5-10 min while adding gelled bouillon in an amount of 80.0-85.0 kg per 100 kg of unsalted material, as well as garlic edible salt, sand sugar, spice and condiment or complex mixture of spice and condiment; molding; cooking; cooling and packing finished product. EFFECT: simplified production process, reduced production cost by providing optimal components composition, improved quality, nutritive and biological value, increased organoleptical properties of finished product and wider range of meat-based products. 12 cl, 2 ex
