FIELD: food-processing industry.
SUBSTANCE: food product includes nut nucleus, such as ground nut or almond nut or Lambert nut nucleus fried or slightly dried to moisture content not in the excess of 7%. Layers of thickener and flavor additive are successively applied onto said nucleus, with odd layers containing thickener and even layers containing flavor additive. Arabic gum, carrageenan, pectin, native and modified starch may be used as thickener. Weight of thickener layer is 0.5-12% by weight of nut nucleus. Dill and/or sour cream, shrimp and/or marine products, ketchup or tomato, pepper and/or greens, flavor additive with taste and aroma of smoked products, flavor additive with taste and aroma of mushrooms and/or cheese, garlic and/or onion may be used as flavor additive. Weight of flavor additive is 1.0-12.0% by weight of nucleus.
EFFECT: provision for obtaining of novel product with improved quality and prolonged shelf life.
54 ex
