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