FIELD: food industry.
SUBSTANCE: method envisages scallops preparation, cutting, drying by convection until intermediate moisture content, maintained under pressure, heated. Then follows pressure drop to the atmospheric pressure for scallops heaving. Scallops are 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: invention allows to produce a food product noted for combination of organoleptic properties of popcorn and vegetable salad.
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