PARSLEY ROOT FOOD PRODUCT PRODUCTION METHOD Russian patent published in 2011 - IPC A23L1/00 

FIELD: food industry.

SUBSTANCE: for the product manufacture parsley root is prepared, cut, dried by convection until intermediate moisture content, maintained under pressure, heated. Then follows pressure drop to the atmospheric pressure for parsley heaving. Parsley is additionally dried in a microwave field, added flavouring agents to and packaged into a package fabricated of a polymer or combined material in an oxygen-free medium.

EFFECT: production of a new product requiring no culinary treatment, having a unique balanced combination of organoleptic properties of popcorn and vegetable salad.