FIELD: food-processing industry.
SUBSTANCE: method involves using spicing mixture containing salt in an amount of about 15% to 67% by weight of mixture and component capable of liquefying, with fat used in liquid state or material selected in the group comprising hydrocolloids, gel, emulsifiers and hydrocarbons being used as said component; feeding spicing mixture onto food product. After feeding onto food product of spicing mixture the latter hardens to form solid dense layer on said product. Said product may be poultry dish, portions of poultry, meat, fish, vegetables and paste. Method allows high quality food product to be obtained during short period of time.
EFFECT: provision for imparting of unique taste and flavor to food product.
22 cl, 7 ex
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