FIELD: food industry. SUBSTANCE: peanuts were peeled of shell, roasted at 170-190 C for 20-40 min and immediately loaded to the capacity with mixer, poured with the hot (at 70-90 C) 25-40% aqueous solution of salt-sugar mixture at ratio (50:50)-(75:25) as measured one-two parts of solution per one part of peanut followed by thorough stirring and holding out at 60-80 C. Then peanuts were separated from solution, heated to the moisture content 5%, dried and packaged. EFFECT: improved method of peanut treatment.
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