FIELD: food industry.
SUBSTANCE: method provides for peas cleaning, its soaking with following softening in cucumber and/or tomato and/or marrow and/or scallop and/or pumpkin and/or cabbage and/or beet root and/or carrot brine or marinade. Brine or marinade are preliminary boiled. After that they are cooled down to 5-25°C and filtered. Soaked and softened peas are dried at 35-65°C till moisture content 1-5%. After that peas are annealed at 120-180°C during 10-20 minutes and milled to powder.
EFFECT: invention allows to obtain product which is ready for consumption, enriched with vitamins and micro elements, has specific taste of fried peas with aroma of salty or pickled vegetables.
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