СПОСОБ ПОЛУЧЕНИЯ ОБЖАРЕННЫХ СЫПУЧИХ ПРОДУКТОВ, ПРЕИМУЩЕСТВЕННО ОРЕХОВ, ЯДЕР ОРЕХОВ, СЕМЯН И ЯДЕР СЕМЯН МАСЛИЧНЫХ КУЛЬТУР (ВАРИАНТЫ)

摘要

FIELD: food processing industry in particular method for foodstuff heat treatment. ^ SUBSTANCE: in the first embodiment bulk foodstuffs in placed in chamber, heated with microwave irradiation at 100-140°C under reduced pressure of 50-120 mmHg up to readiness (the first variant). In another embodiment bulk foodstuffs in placed in chamber and heated with microwave irradiation and heated air at 140-200°C up to readiness. ^ EFFECT: accelerated roasting process; obtained product of increased quality. ^ 2 cl, 4 ex