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