FIELD: food production process.
SUBSTANCE: method includes cut-up, vein separation, and chopping of meat material, mixing it with salt ingredients, spices, mixing with soya albumen as protein supplement, homogenisation, preparation and formation of mince with following thermal processing. The components are taken at the specified ratio. Hydrated in the ration 1:2 protein extracted from bakery yeast is additionally used as protein supplement.
EFFECT: high biological and food value rich with vitamins, decreased costs due to substitution of the primary raw material with protein of yeast origin.
5 tbl, 2 ex
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