FIELD: food industry, particularly, production of palatable base and its using for preparation of food products. SUBSTANCE: method involves preparation of mixture containing at least water and starch-containing raw material. Mixture is liquefied by at least one carbonic hydrase, and enzyme treatment of mixture is conducted by lipase or lipoxygenase. The mixture may contain, %: water, 50-70; starch-containing raw material, 25-50; vegetable oil, 0-5%. Mixture is liquefied by alpha-amylase in the amount of 0.2-0.5% at temperature 50-85 C for 70-90 min. Prepared palatable base is used for production of food product. Method of preparation of ready-to-eat products involves introduction of palatable base into composition, containing, %: water, 8-15; starch-containing raw-material, 70-90; sugar, 2-20; hydrated palm oil, 2-4; malt extract, 2-3; salt, 2-3; calcium carbonate, 0-1. Then composition is subjected to extrusion providing boiling. EFFECT: preparation of palatable additive with taste of steamed grains and/or toasts, and/or biscuit. 11 cl, 12 ex
