RU2015143798A - The method of producing kvass from crackers - Google Patents

The method of producing kvass from crackers Download PDF

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Publication number
RU2015143798A
RU2015143798A RU2015143798A RU2015143798A RU2015143798A RU 2015143798 A RU2015143798 A RU 2015143798A RU 2015143798 A RU2015143798 A RU 2015143798A RU 2015143798 A RU2015143798 A RU 2015143798A RU 2015143798 A RU2015143798 A RU 2015143798A
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RU
Russia
Prior art keywords
crackers
producing kvass
boiling water
rusks
microwave field
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RU2015143798A
Other languages
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 RU2015143798A priority Critical patent/RU2015143798A/en
Publication of RU2015143798A publication Critical patent/RU2015143798A/en

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  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Medicines Containing Plant Substances (AREA)

Claims (1)

Способ выработки кваса из сухарей, предусматривающий подготовку рецептурных компонентов, дробление ржаных сухарей, их заливку кипятком, выдержку в течение около 3 часов, разделение фаз, добавление к жидкой фазе сахара и закваски и сбраживание, отличающийся тем, что подготовленный овсяный корень нарезают, сушат в поле СВЧ до остаточной влажности около 20% при мощности поля СВЧ, обеспечивающей разогрев овсяного корня до температуры внутри кусочков 80-90°C, в течение не менее 1 часа, 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 oat root is cut and dried microwave field to a residual moisture content of about 20% with a microwave field power that ensures the oat root is heated to a temperature inside the pieces of 80-90 ° C for at least 1 hour, fry, crush and serve for filling with boiling water in an amount of an eye only 10% by weight of crackers, and baker's yeast is used as a starter culture.
RU2015143798A 2015-10-14 2015-10-14 The method of producing kvass from crackers RU2015143798A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2015143798A RU2015143798A (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
RU2015143798A RU2015143798A (en) 2015-10-14 2015-10-14 The method of producing kvass from crackers

Publications (1)

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RU2015143798A true RU2015143798A (en) 2017-04-20

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RU2015143798A RU2015143798A (en) 2015-10-14 2015-10-14 The method of producing kvass from crackers

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RU (1) RU2015143798A (en)

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