FIELD: food industry.
SUBSTANCE: method envisages trepang skinning with preliminary release of water. Skinned trepang is thermally treated at a temperature of 75-95°C during 1-3 minutes. Then trepang is milled into pieces sized no more than 1 cm2 and chopped during 5-15 minutes. Honey heated up to 26-35°C is introduced. The components stirring is performed in the cutter till homogeneous mass production at the following weight fractions ratio: honey - 30-60%, trepang - 40-70%. The produced mass is maintained and stirred every day during 3 weeks.
EFFECT: invention allows to manufacture a product with homogeneous consistency which does not become divided into fractions in the process of storage.
2 cl, 3 ex
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