FIELD: food industry.
SUBSTANCE: invention relates to food industry. The method involves the bulk product drying and a flavouring additive application by way of rolling. Preliminarily, the unfried bulk product is rolled, moistened with water at t=25-30°C and sprinkled with a dry mixture containing a binder based on wheat flour or starch. The product is subjected to rolling for 2-3 minutes, the process of moistening and dry mixture sprinkling repeated with subsequent rolling to produce a dry mixture layer, the ratio of the bulk product to the dry mixture being 1:0.6-0.8. Then the product is fried in vegetable oil at a temperature of 160-170°C during 5-17 minutes till a crispy crust formation on the product surface; then the bulk product is sprinkled with a flavouring additive the weight whereof is equal to 4.0-6.0% of the fried bulk product weight; then one performs air cooling.
EFFECT: method enables production of a product with a crispy crust and varied taste characteristics, preserving consumer characteristics in the course of long-time storage.
7 cl, 22 ex
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