FIELD: food industry.

SUBSTANCE: product is prepared from vegetable stock or from mixed vegetable and animal stock. Heat-treated, ground, formed, and dried to moisture content 3-5% product with hygroscopic, moisture-conducting structure with various dispersity level contains taste additives and complex structure-forming additive added to treated material at its temperature going from 40 to 100 C. Complex structure-forming additive includes phosphate ingredients, sodium or ammonium bicarbonate, tartaric acid, gelation agents, sulfur-containing amino acids, potash alum, triethyl citrate, disaccharides, reducing sugars, surfactants, acetic acid, and wheat flour. Product can be prepared as one or multicomponent. Certain product components or their combinations are added in the form of filling and/or separate bits, and/or in the form of layers, each component retaining its structure. Invention can be applied in the individual and collective nutrition areas as well as in the field of production of half-finished and fast-preparation foods.

EFFECT: enlarged assortment of fast-preparation foods and prolonged storage time. 2 cl, 6 ex

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