RU2015147445A - The method of producing kvass from fresh carrots - Google Patents

The method of producing kvass from fresh carrots Download PDF

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Publication number
RU2015147445A
RU2015147445A RU2015147445A RU2015147445A RU2015147445A RU 2015147445 A RU2015147445 A RU 2015147445A RU 2015147445 A RU2015147445 A RU 2015147445A RU 2015147445 A RU2015147445 A RU 2015147445A RU 2015147445 A RU2015147445 A RU 2015147445A
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RU
Russia
Prior art keywords
yeast
producing kvass
warm water
pouring
microwave field
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RU2015147445A
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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 RU2015147445A priority Critical patent/RU2015147445A/en
Publication of RU2015147445A publication Critical patent/RU2015147445A/en

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  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Claims (1)

Способ выработки кваса из свежей моркови, предусматривающий подготовку рецептурных компонентов, натирание моркови, жарку ржаного хлеба до покоричневения, заливку перечисленных компонентов теплой водой, настаивание в течение 8-10 часов, разделение фаз, добавление к отделенной жидкой фазе ржаной муки, сахара и закваски и сбраживание, отличающийся тем, что подготовленный якон нарезают, сушат в поле СВЧ до остаточной влажности около 17% при мощности поля СВЧ, обеспечивающей разогрев якона до температуры внутри кусочков 80-90°С, в течение не менее 1 часа, дробят и подают на заливку теплой водой в количестве около 30% от массы ржаного хлеба, а в качестве закваски используют хлебопекарные дрожжи.A method of producing kvass from fresh carrots, which includes preparing the recipe components, rubbing carrots, frying rye bread until brown, pouring the listed components with warm water, infusing for 8-10 hours, separating the phases, adding rye flour, sugar and yeast to the separated liquid phase and fermentation, characterized in that the prepared anchon is cut, dried in the microwave field to a residual moisture content of about 17% with a microwave field power that ensures the heating of the egg to a temperature inside the pieces of 80-90 ° C, for at least 1 hour, crushed and served on pouring warm water in an amount of about 30% by weight of rye bread, and baker's yeast is used as a starter culture.
RU2015147445A 2015-11-05 2015-11-05 The method of producing kvass from fresh carrots RU2015147445A (en)

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RU2015147445A RU2015147445A (en) 2015-11-05 2015-11-05 The method of producing kvass from fresh carrots

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RU2015147445A RU2015147445A (en) 2015-11-05 2015-11-05 The method of producing kvass from fresh carrots

Publications (1)

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RU2015147445A true RU2015147445A (en) 2017-05-15

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