FIELD: food industry.
SUBSTANCE: invention relates to food industry. Soya seeds are shelled, soaked for swelling and milled in water medium. One performs heat treatment to obtain a suspension. The liquid phase is separated from insoluble remains. Protein clot is deposited from the liquid phase and separated. One performs pressing and moulding of the clot. The product is cut into portion pieces packaged under vacuum conditions into thermoresistant high-barrier material and thermally treated at a temperature of 105-120°C during 20-60 minutes.
EFFECT: invention ensures the product storage life increase up to 6 months at room temperature without special conditions and chemical preserving agents.
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