FIELD: food industry.
SUBSTANCE: method envisages scorzonera preparation, cutting, drying by convection until intermediate moisture content, maintained under pressure, heated. Then follows pressure drop to the atmospheric pressure for scorzonera heaving. Scorzonera 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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