RU2015145655A - Method for the production of dried kvass in Polish - Google Patents

Method for the production of dried kvass in Polish Download PDF

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Publication number
RU2015145655A
RU2015145655A RU2015145655A RU2015145655A RU2015145655A RU 2015145655 A RU2015145655 A RU 2015145655A RU 2015145655 A RU2015145655 A RU 2015145655A RU 2015145655 A RU2015145655 A RU 2015145655A RU 2015145655 A RU2015145655 A RU 2015145655A
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RU
Russia
Prior art keywords
polish
dried
boiling water
microwave field
production
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RU2015145655A
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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 RU2015145655A priority Critical patent/RU2015145655A/en
Publication of RU2015145655A publication Critical patent/RU2015145655A/en

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Claims (1)

Способ выработки кваса сухарного по-польски, предусматривающий подготовку рецептурных компонентов, резку ржаного хлеба, его сушку, заливку кипятком, выдержку в течение 2-3 часов, разделение фаз, добавление к отделенной жидкой фазе сахара, лимонной кислоты и закваски, сбраживание и розлив, отличающийся тем, что подготовленный скорцонер нарезают, сушат в поле СВЧ до остаточной влажности около 20% при мощности поля СВЧ, обеспечивающей разогрев скорцонера до температуры внутри кусочков 80-90°С, в течение не менее 1 часа, обжаривают, дробят и подают на заливку кипятком в количестве около 7,5% от массы ржаного хлеба, а в качестве закваски используют хлебопекарные дрожжи.A method of producing dried kvass in Polish, involving the preparation of recipe components, cutting rye bread, drying it, pouring boiling water, holding for 2-3 hours, phase separation, adding sugar, citric acid and sourdough to the separated liquid phase, fermentation and bottling, characterized in that the prepared scorzoner is cut, dried in the microwave field to a residual moisture content of about 20% with a microwave field power that ensures the scorzoner is heated to a temperature inside the pieces of 80-90 ° C for at least 1 hour, fried, crushed and served pouring boiling water in an amount of about 7.5% by weight of rye bread, and baker's yeast is used as a starter culture.
RU2015145655A 2015-10-26 2015-10-26 Method for the production of dried kvass in Polish RU2015145655A (en)

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RU2015145655A RU2015145655A (en) 2015-10-26 2015-10-26 Method for the production of dried kvass in Polish

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Application Number Priority Date Filing Date Title
RU2015145655A RU2015145655A (en) 2015-10-26 2015-10-26 Method for the production of dried kvass in Polish

Publications (1)

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RU2015145655A true RU2015145655A (en) 2017-04-27

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RU2015145655A RU2015145655A (en) 2015-10-26 2015-10-26 Method for the production of dried kvass in Polish

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RU (1) RU2015145655A (en)

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