RU2015150891A - The method of producing apple kvass - Google Patents

The method of producing apple kvass Download PDF

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Publication number
RU2015150891A
RU2015150891A RU2015150891A RU2015150891A RU2015150891A RU 2015150891 A RU2015150891 A RU 2015150891A RU 2015150891 A RU2015150891 A RU 2015150891A RU 2015150891 A RU2015150891 A RU 2015150891A RU 2015150891 A RU2015150891 A RU 2015150891A
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RU
Russia
Prior art keywords
kvass
broth
microwave field
pouring
producing apple
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RU2015150891A
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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 RU2015150891A priority Critical patent/RU2015150891A/en
Publication of RU2015150891A publication Critical patent/RU2015150891A/en

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  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Preparation Of Fruits And Vegetables (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 овсяный корень нарезают, сушат в поле СВЧ до остаточной влажности около 20% при мощности поля СВЧ, обеспечивающей разогрев овсяного корня 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 includes 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 oat the root is cut, dried in the microwave field to a residual moisture content of about 20% with a microwave field power that ensures the oat root is heated to a temperature inside the pieces of 80-90 ° C for at least 1 hour, fried, crushed and served pouring the broth in an amount of about 7.5% by weight of rye bread, and to use as ferment baker's yeast.
RU2015150891A 2015-11-27 2015-11-27 The method of producing apple kvass RU2015150891A (en)

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RU2015150891A RU2015150891A (en) 2015-11-27 2015-11-27 The method of producing apple kvass

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Application Number Priority Date Filing Date Title
RU2015150891A RU2015150891A (en) 2015-11-27 2015-11-27 The method of producing apple kvass

Publications (1)

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RU2015150891A true RU2015150891A (en) 2017-06-01

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RU2015150891A RU2015150891A (en) 2015-11-27 2015-11-27 The method of producing apple kvass

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