RU2015145656A - 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
RU2015145656A
RU2015145656A RU2015145656A RU2015145656A RU2015145656A RU 2015145656 A RU2015145656 A RU 2015145656A RU 2015145656 A RU2015145656 A RU 2015145656A RU 2015145656 A RU2015145656 A RU 2015145656A RU 2015145656 A RU2015145656 A RU 2015145656A
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RU
Russia
Prior art keywords
polish
dried
boiling water
microwave field
jerusalem artichoke
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RU2015145656A
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Russian (ru)
Inventor
Олег Иванович Квасенков
Original Assignee
Олег Иванович Квасенков
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Application filed by Олег Иванович Квасенков filed Critical Олег Иванович Квасенков
Priority to RU2015145656A priority Critical patent/RU2015145656A/en
Publication of RU2015145656A publication Critical patent/RU2015145656A/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, лимонного сока и закваски, сбраживание и розлив, отличающийся тем, что подготовленный топинамбур нарезают, сушат в поле СВЧ до остаточной влажности около 20% при мощности поля СВЧ, обеспечивающей разогрев топинамбура 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, which involves preparing the recipe components, cutting rye bread, drying it, pouring boiling water, holding for 2-3 hours, separating the phases, adding sugar, lemon juice and sourdough to the separated liquid phase, fermenting and bottling, characterized in that the prepared Jerusalem artichoke 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 Jerusalem artichoke 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.
RU2015145656A 2015-10-26 2015-10-26 Method for the production of dried kvass in Polish RU2015145656A (en)

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Application Number Priority Date Filing Date Title
RU2015145656A RU2015145656A (en) 2015-10-26 2015-10-26 Method for the production of dried kvass in Polish

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2015145656A RU2015145656A (en) 2015-10-26 2015-10-26 Method for the production of dried kvass in Polish

Publications (1)

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RU2015145656A true RU2015145656A (en) 2017-04-27

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RU2015145656A RU2015145656A (en) 2015-10-26 2015-10-26 Method for the production of dried kvass in Polish

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RU (1) RU2015145656A (en)

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