FIELD: food industry.
SUBSTANCE: the present innovation deals with manufacturing minced-meat half-finished products due to preparing meat stuffing, preparing vegetables, eggs and spices, preparing a protein component, mixing, forming and breading. As a protein component one should apply pre-hydrated soya protein product obtained out of full-fat or semidegreased soya meal. The innovation suggested enables to manufacture food product being of high organoleptic and nutritive value balanced by chemical composition; due to supplementing the recipe with soya protein product the manufactured ready-to-use products have been enriched with plant proteins, carbohydrates, mineral substances and vitamins being the constituents of soya, and due to supplementing the recipe with cabbage - with fiber.
EFFECT: higher efficiency of manufacturing.
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