1. A method for preparing particulate product based on nuts, kernels or oilseeds it includes frying, coating binder layer, applying powdered flavor by running, characterized in that the pre-run-lead unroasted loose product, the particulate product is wetted with water at t = 25 -30 ° C, is sprinkled with a dry mixture comprising a binder based on wheat flour and starch, and Flavoring additives, wherein the product is subjected to a run-in for 2-3 minutes, repeating the process of humidification and pos ypaniya dry mixture, followed by run-receiving layer to a dry mix in a ratio of particulate product and a dry mixture of 1: 0.6-0.8, then roasted product in the cabinet oven at a temperature of 50-250 ° C for 1-90 minutes until on the surface of crispy product, then hot particulate product is sprinkled with flavorings, which weight is 4.0-6.0% by weight of the roasted bulk material, followed by cooling in vozduhe.2. A method according to claim 1, characterized in that the wetting of free-flowing product with water lead to the introduction of salt water or sugar in an amount of 10-20 g / l.3. A method according to claim 1, characterized in that the roasting of peanuts, and sunflower seeds was conducted for 1-90 minutes at 50-250 ° C.4. A method according to claim 1, characterized in that the frying peas, soybeans was conducted for 80-90 minutes at a temperature of 90-100 ° C.1. Способ приготовления сыпучего продукта на основе ядер орехов или семян масличных культур включает его обжаривание, покрытие слоем связующего, нанесение порошкообразной вкусоароматической добавки путем обкатки, отличающийся тем, что предварительно ведут обкатку необжаренного сыпучего продукта, при этом смачивают сыпучий продукт водой при t=25-30°C, посыпают сухой смесью, содержащей связующее на основе пшеничной муки и крахмала, и пищевкусовые добавки, при этом продукт подвергают обкатке в течение 2-3 мин, повторяя процесс увлажнения и посыпания сухой смесью с последующей обкаткой до получения сло
