FIELD: meat industry. SUBSTANCE: method involves preparing raw meat of pork by separating shank flesh during deboning and trimming of hip part of hog half carcass in skin; salting at least two times by injecting salt brine under pressure with the use of multiple-needle injector, with temperature inside shank flesh and temperature of salt brine at outlet ends of injector needles being equal to one another or differing by no more than 1 C in temperature range of 1-4 C; salting shank flesh by salt brine used in an amount of 25-35% by weight of shank flesh, with 7.5-10.0 kg of edible salt, 1.3-2.0 kg of phosphate, preferably "Almonate Super", 25-30 kg of sodium nitrite, 450-640 g of sand sugar, 130-240 g of ascorbic acid, 65-120 g of edible soda, and ice-water mixture the balance, being used for producing 100 l of salt brine; after injecting, holding shank flesh in salt brine, which is used in an amount making 20.0-25.0% by weight of shank flesh; leaving for maturation at temperature of 0-4 C for no more than 24 hours; blanching shank flesh in boiling water for 15-20 min; cooling and cutting into 20x20 mm sized pieces, with following washing with hot water of temperature providing removal of fat remains; charging washed shank flesh into mixer; introducing preliminarily prepared jellied bouillon and adding vinegar, sand sugar, spices, complex mixture of spice or condiment with sand sugar, as well as fresh ground garlic; mixing for 5-10 min; molding loafs; cooking; cooling and packaging finished product. EFFECT: improved structural-mechanical and functional-processing properties of raw meat and, accordingly, improved quality and increased biological value of finished product, and reduced production cost. 10 cl, 2 ex
