FIELD: technology of food products making.
SUBSTANCE: method includes mincing of raw meat of antler reindeers to prepare mince and its drying with simultaneous grinding to powder-like condition. Drying is carried out under vacuum of 65-75 mm of mercury column at temperature of 45-55°C.
EFFECT: preparation of biologically active product of high quality and increase in antler reindeer breeding profitability.
6 tbl
