FIELD: meat industry.SUBSTANCE: invention relates to the meat processing industry and can be used for the preparation of pies containing minced meat and additives from hydrobionts. Composition for the preparation of pate contains chicken liver, butter, eggs, onions, salt, carrots and additive based on cucumaria. Amount of the additive based on cucumaria is 13–19 wt.%. Muscle tissue of the Japanese cucumaria is boiled, water is added at a ratio by weight of 1:1 and chymotrypsin enzyme preparation with an activity of 80.75 BTU/mg is added at a ratio of 10 mg of chymotrypsin per 100 g of boiled cucumaria, to carry out hydrolysis in an environment with pH of 7.5 with stirring and a temperature of 37 °C for 16 hours and then at a temperature of 4 °C for 48 hours, after which the hydrolyzate is subjected to freeze drying to a moisture content of 10 %. Quantitative ratio of the ingredients of the paste is selected. Paste additionally contains a mixture of black pepper, paprika and nutmeg in an amount of up to 3 % of the total mass of the starting components. Muscle tissue of Japanese cucumaria is frozen after boiling, and thawed before adding drinking water.EFFECT: expansion of the range of liver pastes and an increase in nutritional and biological value due to the high protein content and availability of free amino acids while ensuring high organoleptic characteristics.5 cl, 4 tbl, 5 exИзобретение относится к мясообрабатывающей промышленности и может быть использовано для приготовления паштетов, содержащих фарш и добавку из гидробионтов. Состав для приготовления паштета содержит печень куриную, масло сливочное, куриные яйца, лук репчатый, соль, морковь и добавку на основе кукумарии. Количество добавки на основе кукумарии составляет 13-19 масс.%. Мышечную ткань кукумарии японской отваривают, добавляют воду при соотношении по массе 1:1 и вносят ферментный препарат химотрипсин с активностью 80,75 БТЕ/мг при соотношении 10 мг химотрипсина на 100 г отваренной кукумарии, для
