FIELD: food industry.
SUBSTANCE: invention relates to food industry, in particular, to a method for manufacture for production of an instant food product. The method envisages mixing of noodles, meat and a flavouring mixture. The meat is represented by skin preliminarily taken off chicken or goose or duck carcasses which skin is salted on the fleshings side, fried during 4-5 min at a temperature of 120-130°C in fleshings visceral fat melt until the moisture content is 7.5-8.0%, cooled to 18-20°C, cut into 4.0-4.5 mm wide segments and sprinkled with a flavouring mixture represented by dry milled greens, vegetables, salt and pepper at a ratio of 2:4:1; the mixture excess is removed by way of shaking on a sieve for 2-3 min. The fried poultry skin segments are mixed with noodles at a ratio of 1 to 5 respectively and packed into a special food-grade package.
EFFECT: technological process simplification and cost reduction and a high-quality product production.
3 cl, 4 ex
