FIELD: food-processing industry and public catering, in particular, production of food fibers from raw plant material. SUBSTANCE: method involves pouring sodium alginate by aqueous solution with pH value of 6-8; holding in said solution for swelling for 40-60 min at temperature of 18-20 C; sterilizing produced gel at temperature of 90-100 C for 10 min and cooling to temperature of 60-70 C; coagulating by calcium lactate solution with concentration of 20-25%. Method does not require either expensive reagents or complicated equipment. EFFECT: high moisture holding capacity, increased calcium content and improved protective properties of final product. 1 tbl, 4 ex
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