FIELD: food-processing industry. SUBSTANCE: semi-finished product in the form of lump with grainy surface comprises taste core and coating applied to taste core. Coating comprises binder base and visible components in the form of individual pieces of vegetables, meat or other fillers. Method involves mixing taste core components; holding at temperature of 5-20 C and forming; mixing binder base components and applying binder base onto core for obtaining of coating; fixing pieces of vegetables, meat or other fillers. Method allows taste core to be reliably protected from outside action. EFFECT: improved quality, attractive appearance and good friability of semi-finished product. 3 cl, 1 dwg
