FIELD: food industry.
SUBSTANCE: invention relates to a technology for processing vegetables. The method for production of pumpkin food product envisages pumpkin preparation, cutting, convective drying till its consistency is soft and plastic. Pumpkin is maintained (heated) under pressure sufficient for liquid phase condition of the water. One performs depressurisation till atmosphere pressure; pumpkin is additionally dried in the microwave field, with flavouring agents added. Pumpkin is packaged into a package fabricated of a polymer or combined material in an oxygen-free medium.
EFFECT: produced food product has a unique balanced combination of organoleptic properties of popcorn and vegetable salad.
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