FIELD: food processing industry.
SUBSTANCE: claimed method includes preparation of starting product, cutting, washing, boiling, cooling, grinding with introducing of food supplement, broth, spices and antioxidants; drying of obtained mince and pre-packing. Mince is frozen before drying at temperature from -10°C to -18°C for 10-12 hours. Drying is carried out with microwave irradiation at 21-70°C up to desired final humidity. As food supplement soybean flour is used, and as antioxidant mixture of T320+T321 and isoascorbate (E316) is used.
EFFECT: accelerated process for drying and followed rehydration.
3 cl, 7 ex
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