FIELD: food industry, meat industry.
SUBSTANCE: the present innovation deals with manufacturing meat stuffing and pate for culinary products and canned food. It is necessary to prepare binary composition based upon hydrated molded soybean protein product and meat at the ratio of 1:2.5. Hydration should be carried out at the ratio of molded soybean product and water being equal to 1:3.5. Then the composition obtained should be added with spices at the quantity of 0.1% and salt at the quantity of 0.7% against the weight of ready-to-use stuffing to be mixed up. The innovation enables to obtain food product of low cost price and high organoleptic values.
EFFECT: higher efficiency of manufacturing.
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