RU2015145661A - 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
RU2015145661A
RU2015145661A RU2015145661A RU2015145661A RU2015145661A RU 2015145661 A RU2015145661 A RU 2015145661A RU 2015145661 A RU2015145661 A RU 2015145661A RU 2015145661 A RU2015145661 A RU 2015145661A RU 2015145661 A RU2015145661 A RU 2015145661A
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RU
Russia
Prior art keywords
polish
dried
boiling water
microwave field
dandelion root
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RU2015145661A
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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 RU2015145661A priority Critical patent/RU2015145661A/en
Publication of RU2015145661A publication Critical patent/RU2015145661A/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 корень одуванчика нарезают, сушат в поле СВЧ до остаточной влажности около 20% при мощности поля СВЧ, обеспечивающей разогрев корня одуванчика 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 for 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, citric acid and sourdough to the separated liquid phase, fermenting and bottling, characterized in that the prepared dandelion root is cut, dried in the microwave field to a residual moisture content of about 20% with a microwave field power that ensures the dandelion root is heated to a temperature inside the pieces of 80-90 ° C, for at least 1 hour, fried, d obyat and fed to fill with boiling water in an amount of about 7.5% by weight of rye bread leaven as well as baker's yeast is used.
RU2015145661A 2015-10-26 2015-10-26 Method for the production of dried kvass in Polish RU2015145661A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2015145661A RU2015145661A (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
RU2015145661A RU2015145661A (en) 2015-10-26 2015-10-26 Method for the production of dried kvass in Polish

Publications (1)

Publication Number Publication Date
RU2015145661A true RU2015145661A (en) 2017-05-03

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RU2015145661A RU2015145661A (en) 2015-10-26 2015-10-26 Method for the production of dried kvass in Polish

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RU (1) RU2015145661A (en)

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