RU2015143777A - The method of producing kvass from crackers - Google Patents

The method of producing kvass from crackers Download PDF

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Publication number
RU2015143777A
RU2015143777A RU2015143777A RU2015143777A RU2015143777A RU 2015143777 A RU2015143777 A RU 2015143777A RU 2015143777 A RU2015143777 A RU 2015143777A RU 2015143777 A RU2015143777 A RU 2015143777A RU 2015143777 A RU2015143777 A RU 2015143777A
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RU
Russia
Prior art keywords
crackers
producing kvass
boiling water
rusks
starter
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Application number
RU2015143777A
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Russian (ru)
Inventor
Олег Иванович Квасенков
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Олег Иванович Квасенков
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Application filed by Олег Иванович Квасенков filed Critical Олег Иванович Квасенков
Priority to RU2015143777A priority Critical patent/RU2015143777A/en
Publication of RU2015143777A publication Critical patent/RU2015143777A/en

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  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Claims (1)

Способ выработки кваса из сухарей, предусматривающий подготовку рецептурных компонентов, дробление ржаных сухарей, их заливку кипятком, выдержку в течение около 3 ч, разделение фаз, добавление к жидкой фазе сахара и закваски и сбраживание, отличающийся тем, что подготовленный цикорий нарезают, сушат в поле СВЧ до остаточной влажности около 20% при мощности поля СВЧ, обеспечивающей разогрев цикория до температуры внутри кусочков 80-90°C, в течение не менее 1 ч, обжаривают, дробят и подают на заливку кипятком в количестве около 10% от массы сухарей, а в качестве закваски используют хлебопекарные дрожжи.A method of producing kvass from rusks, which involves preparing the recipe components, crushing rye rusks, pouring them with boiling water, holding for about 3 hours, separating the phases, adding sugar and starter to the liquid phase and fermenting, characterized in that the prepared chicory is cut, dried in the field Microwave to a residual moisture content of about 20% with a microwave field power that ensures chicory heating to a temperature inside the pieces of 80-90 ° C for at least 1 hour, fry, crush and serve to fill with boiling water in an amount of about 10% by weight of crackers, and baker's yeast is used as starter culture.
RU2015143777A 2015-10-14 2015-10-14 The method of producing kvass from crackers RU2015143777A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2015143777A RU2015143777A (en) 2015-10-14 2015-10-14 The method of producing kvass from crackers

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2015143777A RU2015143777A (en) 2015-10-14 2015-10-14 The method of producing kvass from crackers

Publications (1)

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RU2015143777A true RU2015143777A (en) 2017-04-18

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RU2015143777A RU2015143777A (en) 2015-10-14 2015-10-14 The method of producing kvass from crackers

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RU (1) RU2015143777A (en)

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