FIELD: food processing industry. SUBSTANCE: method involves extrusion followed by exposure of extrudate to hot medium. The temperature of extrudate coming out of the extruder nozzle is maintained approximately level with temperature of dough at the nozzle outlet. The subsequent treatment takes place immediately on extrusion. Dough may be extruded immediately into hot oil or fat. Since the extrudate is not cooled after extrusion, for instance by the method of water evaporation, it may expand in the course of subsequent processing. As a result, the texture of food products is identical with that of products which had been dried after extrusion prior to treatment with hot medium. EFFECT: higher product quality, less power consumption. 5 cl
