FIELD: food industry.
SUBSTANCE: vegetable protein mixed with water and coloring agent are hydrated in vacuum. Then meat product is mixed with mentioned mixture. The texturing components are mixed with mixture to produce paste in mixer with blades rotating with speed from 10 to 20 rpm which change rotation direction every 2-10 minutes. The mixture is produced under vacuum from 40 to 80 minutes under pressure from -100 kPa to -50 kPa. The paste is then thermally treated and formed to make meat product image. The thermal treatment of paste consists in dosing and rolling and thermal treatment of paste or in its filling into the cover and thermal treatment of paste in oven or cooking chamber or thermal treatment of paste in boiling pot with its stirring.
EFFECT: invention allows receiving even colored product the color of which is equal to the color of meat product.
13 cl, 11dwg, 2 ex
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