RU2015145681A - 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
RU2015145681A
RU2015145681A RU2015145681A RU2015145681A RU2015145681A RU 2015145681 A RU2015145681 A RU 2015145681A RU 2015145681 A RU2015145681 A RU 2015145681A RU 2015145681 A RU2015145681 A RU 2015145681A RU 2015145681 A RU2015145681 A RU 2015145681A
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RU
Russia
Prior art keywords
dried
polish
production
kvass
boiling water
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RU2015145681A
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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 RU2015145681A priority Critical patent/RU2015145681A/en
Publication of RU2015145681A publication Critical patent/RU2015145681A/en

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Claims (1)

Способ производства 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 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 смесь чистых культур квасных дрожжей расы М и молочнокислых бактерий рас 11 и 13.A method for the production of dried kvass in Polish, involving the preparation of recipe components, cutting rye bread, drying it, pouring it with 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 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 p allowed to fill with boiling water in an amount of about 7.5% by weight of rye bread leaven as well as a mixture of pure cultures of yeast kvass race M and lactobacilli races 11 and 13.
RU2015145681A 2015-10-26 2015-10-26 Method for the production of dried kvass in Polish RU2015145681A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2015145681A RU2015145681A (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
RU2015145681A RU2015145681A (en) 2015-10-26 2015-10-26 Method for the production of dried kvass in Polish

Publications (1)

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RU2015145681A true RU2015145681A (en) 2017-04-27

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RU2015145681A RU2015145681A (en) 2015-10-26 2015-10-26 Method for the production of dried kvass in Polish

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RU (1) RU2015145681A (en)

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