FIELD: food-processing industry, in particular, nuts treatment process.
SUBSTANCE: method involves preliminarily frying nuts; coating fried nuts with thickener layer followed by dusting with flavor and aromatic additive powder. Frying procedure is carried out using microwave radiation under vacuum of 20-25 KPa at temperature of 25-60 C during 5-10 min. Thickener used is vegetable oil having temperature of 50-70 C. Weight of flavor and aromatic additive is 2.0-5.0% by weight of fried nuts.
EFFECT: provision for retention of useful substances during frying, and full retention of flavor and aromatic substances during storage and transportation.
11 cl, 10 ex
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