RU2015150888A - The method of producing apple kvass - Google Patents

The method of producing apple kvass Download PDF

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Publication number
RU2015150888A
RU2015150888A RU2015150888A RU2015150888A RU2015150888A RU 2015150888 A RU2015150888 A RU 2015150888A RU 2015150888 A RU2015150888 A RU 2015150888A RU 2015150888 A RU2015150888 A RU 2015150888A RU 2015150888 A RU2015150888 A RU 2015150888A
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RU
Russia
Prior art keywords
kvass
microwave field
producing apple
dandelion
starter
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Application number
RU2015150888A
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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 RU2015150888A priority Critical patent/RU2015150888A/en
Publication of RU2015150888A publication Critical patent/RU2015150888A/en

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  • Preparation Of Fruits And Vegetables (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Claims (1)

Способ выработки яблочного кваса, предусматривающий подготовку рецептурных компонентов, резку и варку яблок, дробление ржаных сухарей, их заливку отваром, настаивание в течение около 3 часов и разделение фаз, добавление к отделенной жидкой фазе сахара и закваски и сбраживание, 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 отваром в количестве около 7,5% от массы ржаных сухарей, а в качестве закваски используют хлебопекарные дрожжи.A method of producing apple kvass, which involves preparing the recipe components, cutting and cooking apples, crushing rye crackers, pouring them with broth, infusing for about 3 hours and separating the phases, adding sugar and starter to the separated liquid phase and fermenting, characterized in that the prepared root cut the dandelion, dry it in the microwave field to a residual moisture content of about 20% with a microwave field power that warms up the dandelion root to a temperature inside the pieces of 80-90 ° C, for at least 1 hour, fry, crush and under they are filled with decoction in an amount of about 7.5% of the weight of rye crackers, and baker's yeast is used as a starter culture.
RU2015150888A 2015-11-27 2015-11-27 The method of producing apple kvass RU2015150888A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2015150888A RU2015150888A (en) 2015-11-27 2015-11-27 The method of producing apple kvass

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Application Number Priority Date Filing Date Title
RU2015150888A RU2015150888A (en) 2015-11-27 2015-11-27 The method of producing apple kvass

Publications (1)

Publication Number Publication Date
RU2015150888A true RU2015150888A (en) 2017-06-01

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RU2015150888A RU2015150888A (en) 2015-11-27 2015-11-27 The method of producing apple kvass

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RU (1) RU2015150888A (en)

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