A biotechnological procedure for producing a gelatine suitable for foodstuffs sourced from slaughterhouse poultry waste, particularly the feet of poultry; the sub-steps included involve separation of fat, separation of non-collagenous proteins, enzyme-based pre-treatment and gelatine extraction, separation of the gelatine solution and the processing the same into gelatine. Said process is characterized by the slaughterhouse waste gradually undergoing the following: (a) being rinsed with water, and then super-cooled to a temperature of 0 to +5 °C or deep-frozen to a temperature of -36±2 °C for storage at -20±2 °C; (b) subsequent pre-freezing or adjustment of this being the temperature in the core of the feedstock to -2 to -5 °C; (c) mincing the feedstock in two stages - firstly to obtain pieces of 20-30 mm in stage 1 and then of up to 3 mm in stage 2; (d) intense separation of non-collagenous proteins and pigments from the minced feedstock by washing out the material with NaOH solution of concentration 0.08 to 0.15% (w/w), and subsequent shaking for 30 to 50 minutes of the material at room temperature, with 3 to 5 cycles of the same; (e) subsequent separation of fat by extraction with a mixture of solvents ethanol + petroleum ether mixed to obtain the volume ratio of 1:2 to 2:1, during which the material is shaken at room temperature for a period of up to 72 hours; the solvent mixture is periodically replaced at 6, 24 and 48 hours; (f) pre-treatment of the protein isolate by a proteolytic enzyme with a dosage 0.3% to 0.6% by shaking the material for 15 to 25 hours in an aqueous medium at pH 7.5 ± 0.3 at room temperature; (g) filtering out the protein hydrolysate and rinsing the swollen protein isolate with water; (h) extracting the gelatine(s) - the first stage; this involves mixing the swollen protein isolate with water to obtain the ratio of 1:7 to 1:10 w/w; extraction follows, at a temperature of 50 to 60 °C during mixing of the material for 40 to 60 minutes; (i) inactivating the remnants of the proteolytic enzyme, by bringing the mixture to the boil and boiling it for 4 to 8 minutes; (j) separating the gelatine solution from the remaining, undecomposed fraction of the protein isolate by filtration; (k) extracting the gelatine(s) - the second stage; multi-level extraction of the same from the swollen protein isolate, with the temperature increasing at each level; the range of increase is from 60 to 100 °C; (l) formation of gelatine(s) from the extracted solutions, and biotechnological processing of the remaining, undecomposed fraction to produce hydrolysed collagen. (a) being rinsed with water, and then super-cooled to a temperature of 0 to +5 °C or deep-frozen to a temperature of -36±2 °C for storage at -20±2 °C; (b) subsequent pre-freezing or adjustment of this being the temperature in the core of the feedstock to -2 to -5 °C; (c) mincing the feedstock in two stages - firstly to obtain pieces of 20-30 mm in stage 1 and then of up to 3 mm in stage 2; (d) intense separation of non-collagenous proteins and pigments from the minced feedstock by washing out the material with NaOH solution of concentration 0.08 to 0.15% (w/w), and subsequent shaking for 30 to 50 minutes of the material at room temperature, with 3 to 5 cycles of the same; (e) subsequent separation of fat by extraction with a mixture of solvents ethanol + petroleum ether mixed to obtain the volume ratio of 1:2 to 2:1, during which the material is shaken at room temperature for a period of up to 72 hours; the solvent mixture is periodically replaced at 6, 24 and 48 hours; (f) pre-treatment of the protein isolate by a proteolytic enzyme with a dosage 0.3% to 0.6% by shaking the material for 15 to 25 hours in an aqueous medium at pH 7.5 ± 0.3 at room temperature; (g) filtering out the protein hydrolysate and rinsing the swollen protein isolate with water; (h) extracting the gelatine(s) - the first stage; this involves mixing the swollen protein isolate with water to obtain the ratio of 1:7 to 1:10 w/w; extraction follows, at a temperature of 50 to 60 °C during mixing of the material for 40 to 60 minutes; (i) inactivating the remnants of the proteolytic enzyme, by bringing the mixture to the boil and boiling it for 4 to 8 minutes; (j) separating the gelatine solution from the remaining, undecomposed fraction of the protein isolate by filtration; (k) extracting the gelatine(s) - the second stage; multi-level extraction of the same from the swollen protein isolate, with the temperature increasing at each level; the range of increase is from 60 to 100 °C; (l) formation of gelatine(s) from the extracted solutions, and biotechnological processing of the remaining, undecomposed fraction to produce hydrolysed collagen.