FIELD: fat and oil industry. SUBSTANCE: method involves preliminary addition of water (25-30 wt.-%) followed by mustard seeds pressing. Then a mixture is heated to 35-45 C and kept for 15-20 min. Then a mixture is dried again at 80-110 C up to moisture content 5-6 wt.-%. The proposed procedure ensures to obtain oil eliciting mustard aroma and taste and to increase storage time from 6 to 12 months due the presence of an essential mustard oil in the end product. EFFECT: improved method of processing, improved quality of the end product. 1 tbl, 1 ex
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