RU2015150839A - The method of producing kvass from boiled carrots - Google Patents

The method of producing kvass from boiled carrots Download PDF

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Publication number
RU2015150839A
RU2015150839A RU2015150839A RU2015150839A RU2015150839A RU 2015150839 A RU2015150839 A RU 2015150839A RU 2015150839 A RU2015150839 A RU 2015150839A RU 2015150839 A RU2015150839 A RU 2015150839A RU 2015150839 A RU2015150839 A RU 2015150839A
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RU
Russia
Prior art keywords
boiled
producing kvass
boiling water
pouring
microwave field
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RU2015150839A
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Russian (ru)
Inventor
Олег Иванович Квасенков
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Олег Иванович Квасенков
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Priority to RU2015150839A priority Critical patent/RU2015150839A/en
Publication of RU2015150839A publication Critical patent/RU2015150839A/en

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Claims (1)

Способ выработки кваса из вареной моркови, предусматривающий подготовку рецептурных компонентов, дробление пшеничных сухарей, их заливку кипятком, настаивание в течение около 3 часов и разделение фаз, смешивание отделенной жидкой фазы с настоем вареной моркови, охлаждение до температуры 18-20°С, добавление ржаной муки, меда и закваски и сбраживание, отличающийся тем, что подготовленный якон нарезают, сушат в поле СВЧ до остаточной влажности около 20% при мощности поля СВЧ, обеспечивающей разогрев якона до температуры внутри кусочков 80-90°С, в течение не менее 1 часа, обжаривают, дробят и подают на заливку кипятком в количестве около 10% от массы ржаных сухарей, а в качестве закваски используют хлебопекарные дрожжи.A method of producing kvass from boiled carrots, which involves preparing the recipe components, crushing wheat crackers, pouring them with boiling water, infusing for about 3 hours and separating the phases, mixing the separated liquid phase with the boiled carrot infusion, cooling to a temperature of 18-20 ° C, adding rye flour, honey and sourdough and fermentation, characterized in that the prepared yakon 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 the apple to a temperature inside the pieces of 80-90 ° C, for at least 1 hour, fry, crush and serve for pouring boiling water in an amount of about 10% by weight of rye crackers, and baker's yeast is used as a starter culture.
RU2015150839A 2015-11-27 2015-11-27 The method of producing kvass from boiled carrots RU2015150839A (en)

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RU2015150839A RU2015150839A (en) 2015-11-27 2015-11-27 The method of producing kvass from boiled carrots

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RU2015150839A RU2015150839A (en) 2015-11-27 2015-11-27 The method of producing kvass from boiled carrots

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RU2015150839A true RU2015150839A (en) 2017-06-01

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RU2015150839A RU2015150839A (en) 2015-11-27 2015-11-27 The method of producing kvass from boiled carrots

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