FIELD: food-processing industry, in particular, preparing of functional meat products. SUBSTANCE: method involves preparing solution of natural polymer selected in the group comprised of gelatin, agar, pectin, by mixing said polymer with water, aqueous buffer or milk; heating at temperature of 40-90 C and mixing resultant solution of natural polymer with cell biomass of at least one probiotic culture, which has accumulated metabolites in the form of prebiotic components in the process of cultivation; introducing additional prebiotic components while continuously mixing solution; forming resultant mixture by feeding into consumer containers; cooling for obtaining of immobilized composition in the form of thermotropic gel with uniformly distributed components used in the following ratio, wt%: natural polymer 0.9-2.7; probiotic culture cell biomass 0.75-3.5 (dry weight); total of prebiotic components up to 4; water, aqueous buffer or milk up to 100. Amount of vital cells-probiotics in ready immobilized composition is 108-109 c/g, maximal shearing stress is 1050-1500 Pa, moisture content is 64-78% and pH value is 3.7-6.2. Various kinds of flavor additives and components, such as meat, fish, sausage, vegetable and fruit products may be introduced during preparing of food. EFFECT: wider range of ready functional food products possessing probiotic properties and improved quality of such food. 6 cl, 10 ex
