FIELD: food-processing industry. SUBSTANCE: method involves preparing mixture of corn flour and/or lentil flour or groats, edible bright albumen, and flavoring additives, with said components being used in predetermined ratio; homogenizing resultant mixture in extruder and extruding; introducing aqueous solution of liquid smoke having concentration of 1-3%. Method is designed for producing extruded foods used as dry breakfast or as snack for beer. EFFECT: improved quality, increased protein content, delicate flavor and aroma of smoked product. 1 tbl, 5 ex
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