FIELD: meat industry. SUBSTANCE: according to first version, method involves preparing raw meat of manually trimmed beef containing no more than 20 wt% of connective and fatty tissue and fat trimmed pork containing 50-80 wt% of fatty tissue; grinding fat trimmed pork and providing two-staged mechanical processing of manually trimmed beef: first stage involving grinding in grinder having discharge grid with openings of 16-25 mm diameter and second stage involving mechanical processing of ground beef for additional mechanical trimming by pressing through perforated surface having 2-3 mm sized openings of farce meat mass with lower connective and fatty tissue content than that of manually trimmed beef; separating connective tissue with meat flesh and fatty tissue remains and grinding thereof; mixing mechanically trimmed farce beef meat mass and ground connective tissue with meat flesh and fatty tissue remains and obtaining beef meat farce with no more than 20 wt% of connective and fatty tissue; mixing raw meat of beef and pork while adding hydrated soya protein, with components of beef, pork and hydrated soya protein for preparing meat farce being used in the ratio of 1:(0.40-0.50): (0.15-0.16); adding edible salt, spice and condiment, water or ice-water mixture used in an amount of 20.0-25.0% by weight of raw meat and mixing for 6-8 min until homogeneous meat farce having temperature below 8 C is obtained; packaging, cooling or providing slight freezing or freezing packaged meat farce. According to second version, method involves preparing raw meat of trimmed beef containing no more than 20 wt% of connective and fatty tissue, and fat trimmed pork containing 50-80 wt% of fatty tissue; grinding trimmed fat pork and trimmed beef in grinder having discharge grid with 2-3 mm sized openings; setting meat farce receipt with the use of soya protein, with ratio of beef, pork and soya protein being 1:(0.40-0.50): (0.15-0.16); preparing meat farce by mixing receipt components while adding edible salt, spice and condiment, ice-water mixture in an amount of 20-25% by weight of raw meat; mixing for 6-8 min until obtaining of homogeneous meat farce having temperature of about 8 C; packaging; cooling and slightly freezing or freezing packages of meat farce. EFFECT: improved organoleptical and structural-mechanical properties and stable quality by optimized individual operations and modes of processing in accordance with used raw material. 16 cl, 6 ex
