RU2015154615A - The method of producing kvass "New" - Google Patents

The method of producing kvass "New" Download PDF

Info

Publication number
RU2015154615A
RU2015154615A RU2015154615A RU2015154615A RU2015154615A RU 2015154615 A RU2015154615 A RU 2015154615A RU 2015154615 A RU2015154615 A RU 2015154615A RU 2015154615 A RU2015154615 A RU 2015154615A RU 2015154615 A RU2015154615 A RU 2015154615A
Authority
RU
Russia
Prior art keywords
new
boiling water
microwave field
producing kvass
oat root
Prior art date
Application number
RU2015154615A
Other languages
Russian (ru)
Inventor
Олег Иванович Квасенков
Original Assignee
Олег Иванович Квасенков
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Олег Иванович Квасенков filed Critical Олег Иванович Квасенков
Priority to RU2015154615A priority Critical patent/RU2015154615A/en
Publication of RU2015154615A publication Critical patent/RU2015154615A/en

Links

Claims (1)

Способ выработки кваса "Новый", предусматривающий подготовку рецептурных компонентов, дробление ржаных сухарей, их заливку кипятком, настаивание в течение около 3 часов и разделение фаз, добавление к отделенной жидкой фазе молочной сыворотки, сахара и закваски, сбраживание и разделение фаз, 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 кипятком в количестве около 7,5% от массы ржаных сухарей, а в качестве закваски используют хлебопекарные дрожжи.The method of producing kvass “New”, which involves preparing the recipe components, crushing rye crackers, pouring them with boiling water, infusing for about 3 hours and separating the phases, adding whey, sugar and starter to the separated liquid phase, fermentation and phase separation, characterized in that the prepared oat root is cut, dried in the microwave field to a residual moisture content of about 20% with a microwave field power that provides heating of the oat root to a temperature inside the pieces of 80-90 ° C for at least 1 hour, fry, core ny and fed to fill with boiling water in an amount of about 7.5% by weight of rye bread, and to use as ferment baker's yeast.
RU2015154615A 2015-12-21 2015-12-21 The method of producing kvass "New" RU2015154615A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2015154615A RU2015154615A (en) 2015-12-21 2015-12-21 The method of producing kvass "New"

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2015154615A RU2015154615A (en) 2015-12-21 2015-12-21 The method of producing kvass "New"

Publications (1)

Publication Number Publication Date
RU2015154615A true RU2015154615A (en) 2017-06-22

Family

ID=59240426

Family Applications (1)

Application Number Title Priority Date Filing Date
RU2015154615A RU2015154615A (en) 2015-12-21 2015-12-21 The method of producing kvass "New"

Country Status (1)

Country Link
RU (1) RU2015154615A (en)

Similar Documents

Publication Publication Date Title
RU2015154615A (en) The method of producing kvass "New"
RU2015154623A (en) The method of producing kvass "New"
RU2015154619A (en) The method of producing kvass "New"
RU2015154613A (en) The method of producing kvass "New"
RU2015154621A (en) The method of producing kvass "New"
RU2015154626A (en) The method of producing kvass "New"
RU2015143777A (en) The method of producing kvass from crackers
RU2015154617A (en) The method of producing kvass "New"
RU2015143798A (en) The method of producing kvass from crackers
RU2015154641A (en) The method of obtaining kvass "New"
RU2015150828A (en) Method for producing kvass with prunes
RU2015150872A (en) Method for producing kvass with prunes
RU2015150871A (en) Method for producing kvass with prunes
RU2015143800A (en) The method of producing kvass from crackers
RU2015154678A (en) Method for the production of kvass "New"
RU2015150888A (en) The method of producing apple kvass
RU2015154611A (en) The method of obtaining kvass "New"
RU2015150826A (en) Method for producing kvass with prunes
RU2015146151A (en) Method for producing kvass with blackcurrant leaves
RU2015144744A (en) Method for the production of okass kvass
RU2015146153A (en) Method for producing kvass with blackcurrant leaves
RU2015146148A (en) Method for producing kvass with blackcurrant leaves
RU2015144748A (en) Method for the production of okass kvass
RU2016125362A (en) The method of obtaining bread kvass
RU2015150891A (en) The method of producing apple kvass