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