RU2015150846A - 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
RU2015150846A
RU2015150846A RU2015150846A RU2015150846A RU2015150846A RU 2015150846 A RU2015150846 A RU 2015150846A RU 2015150846 A RU2015150846 A RU 2015150846A RU 2015150846 A RU2015150846 A RU 2015150846A RU 2015150846 A RU2015150846 A RU 2015150846A
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RU
Russia
Prior art keywords
carrots
producing kvass
boiling water
microwave field
boiled
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RU2015150846A
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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 RU2015150846A priority Critical patent/RU2015150846A/en
Publication of RU2015150846A publication Critical patent/RU2015150846A/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 отваром моркови, охлаждение до температуры 18-20°C, добавление ржаной муки, сахара и закваски и сбраживание, отличающийся тем, что подготовленный тописолнечник нарезают, сушат в поле СВЧ до остаточной влажности около 20% при мощности поля СВЧ, обеспечивающей разогрев тописолнечника до температуры внутри кусочков 80-90°C, 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, insisting for about 3 hours and separating the phases, mixing the separated liquid phase with a decoction of carrots, cooling to a temperature of 18-20 ° C, adding rye flour , sugar and sourdough and fermentation, characterized in that the prepared topisolnik is cut, dried in the microwave field to a residual moisture content of about 20% with a microwave field power that ensures heating of the sunflower to a temperature inside chkov 80-90 ° C, for at least 1 hour roasted, crushed and fed to fill with boiling water in an amount of about 10% by weight of rye bread, and to use as ferment baker's yeast.
RU2015150846A 2015-11-27 2015-11-27 The method of producing kvass from boiled carrots RU2015150846A (en)

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RU2015150846A RU2015150846A (en) 2015-11-27 2015-11-27 The method of producing kvass from boiled carrots

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RU2015150846A RU2015150846A (en) 2015-11-27 2015-11-27 The method of producing kvass from boiled carrots

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RU2015150846A true RU2015150846A (en) 2017-06-01

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RU2015150846A RU2015150846A (en) 2015-11-27 2015-11-27 The method of producing kvass from boiled carrots

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