RU2015144749A - Method for the production of okass kvass - Google Patents

Method for the production of okass kvass Download PDF

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Publication number
RU2015144749A
RU2015144749A RU2015144749A RU2015144749A RU2015144749A RU 2015144749 A RU2015144749 A RU 2015144749A RU 2015144749 A RU2015144749 A RU 2015144749A RU 2015144749 A RU2015144749 A RU 2015144749A RU 2015144749 A RU2015144749 A RU 2015144749A
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RU
Russia
Prior art keywords
kvass
boiling water
microwave field
phase separation
okass
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RU2015144749A
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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 RU2015144749A priority Critical patent/RU2015144749A/en
Publication of RU2015144749A publication Critical patent/RU2015144749A/en

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Claims (1)

Способ выработки окрошечного кваса, предусматривающий подготовку рецептурных компонентов, резку на ломтики ржаного хлеба, его сушку до подрумянивания, заливку кипятком, настаивание в течение 3-4 часов, разделение фаз, добавление к жидкой фазе сахара и закваски, сбраживание, охлаждение и разделение фаз, 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°С, в течение не менее 1 часа, обжаривают, дробят и подают на заливку кипятком в количестве около 20% от массы ржаного хлеба, а в качестве закваски используют хлебопекарные дрожжи.A method of producing okvass kvass, which involves preparing the recipe components, cutting into slices of rye bread, drying it to brown, pouring boiling water, insisting for 3-4 hours, phase separation, adding sugar and starter to the liquid phase, fermentation, cooling and phase separation, characterized in that the prepared chicory is cut, dried in the microwave field to a residual moisture content of about 20% with a microwave field power that ensures chicory is heated to a temperature inside the pieces of 80-90 ° C for at least 1 hour, fried, crushed and served for pouring boiling water in an amount of about 20% by weight of rye bread, and baker's yeast is used as a starter culture.
RU2015144749A 2015-10-20 2015-10-20 Method for the production of okass kvass RU2015144749A (en)

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Application Number Priority Date Filing Date Title
RU2015144749A RU2015144749A (en) 2015-10-20 2015-10-20 Method for the production of okass kvass

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Application Number Priority Date Filing Date Title
RU2015144749A RU2015144749A (en) 2015-10-20 2015-10-20 Method for the production of okass kvass

Publications (1)

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RU2015144749A true RU2015144749A (en) 2017-04-25

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RU2015144749A RU2015144749A (en) 2015-10-20 2015-10-20 Method for the production of okass kvass

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RU (1) RU2015144749A (en)

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