RU2015144742A - Method for the production of caraway seeds - Google Patents

Method for the production of caraway seeds Download PDF

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Publication number
RU2015144742A
RU2015144742A RU2015144742A RU2015144742A RU2015144742A RU 2015144742 A RU2015144742 A RU 2015144742A RU 2015144742 A RU2015144742 A RU 2015144742A RU 2015144742 A RU2015144742 A RU 2015144742A RU 2015144742 A RU2015144742 A RU 2015144742A
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RU
Russia
Prior art keywords
caraway seeds
production
phases
separating
boiling water
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Application number
RU2015144742A
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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 RU2015144742A priority Critical patent/RU2015144742A/en
Publication of RU2015144742A publication Critical patent/RU2015144742A/en

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  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Claims (1)

Способ выработки тминного кваса, предусматривающий подготовку рецептурных компонентов, дробление ржаных сухарей, их заливку кипятком, выдержку в течение около 3 часов, разделение фаз, добавление к жидкой фазе сахара, тмина и закваски, сбраживание и разделение фаз, отличающийся тем, что подготовленный якон нарезают, сушат в поле СВЧ до остаточной влажности около 20% при мощности поля СВЧ, обеспечивающей разогрев якона до температуры внутри кусочков 80-90°С, 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 for the production of caraway seeds kvass, which involves preparing the recipe components, crushing rye crackers, pouring them with boiling water, holding for about 3 hours, separating the phases, adding sugar, caraway seeds and starter to the liquid phase, fermenting and separating the phases, characterized in that the prepared yacon is cut , dried in the microwave field to a residual moisture content of about 20% with a microwave field power that ensures the heating of the yacon to a temperature inside the pieces of 80-90 ° C for at least 1 hour, fried, crushed and served with boiling water in the amount of about OLT 10% by weight of the biscuit, and used as leaven baker's yeast.
RU2015144742A 2015-10-20 2015-10-20 Method for the production of caraway seeds RU2015144742A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2015144742A RU2015144742A (en) 2015-10-20 2015-10-20 Method for the production of caraway seeds

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2015144742A RU2015144742A (en) 2015-10-20 2015-10-20 Method for the production of caraway seeds

Publications (1)

Publication Number Publication Date
RU2015144742A true RU2015144742A (en) 2017-04-25

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RU2015144742A RU2015144742A (en) 2015-10-20 2015-10-20 Method for the production of caraway seeds

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RU (1) RU2015144742A (en)

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