| 摘要 |
FIELD: food industry. ^ SUBSTANCE: method envisages salak preparation, cutting, drying by convection until intermediate moisture content, maintenance under pressure, heating. Then follows pressure drop to the atmospheric pressure for salak heaving. Salak 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: invention enables manufacture of a new product noted for combination of organoleptic properties of popcorn and salak. ^ 2 cl |
