FIELD: food industry.
SUBSTANCE: method envisages heating the meat part to a temperature higher than the denaturation point till a meat composition formation. Additionally one combines one or more carbohydrates sources and water with a carbohydrate composition formation. The carbohydrate composition is heated to the gelatinisation temperature. The meat composition and the pre-hydrated and pre-gelatinised carbohydrate part are combined.
EFFECT: invention ensures preservation of natural and perceptible characteristic features of skeletal muscles and/or meat by-products as well excludes undesirable impact of meat components to the carbohydrate composition treatment process.
19 cl, 2 dwg
