RU2016105906A - The method of production of Peter's kvass - Google Patents

The method of production of Peter's kvass Download PDF

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Publication number
RU2016105906A
RU2016105906A RU2016105906A RU2016105906A RU2016105906A RU 2016105906 A RU2016105906 A RU 2016105906A RU 2016105906 A RU2016105906 A RU 2016105906A RU 2016105906 A RU2016105906 A RU 2016105906A RU 2016105906 A RU2016105906 A RU 2016105906A
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RU
Russia
Prior art keywords
kvass
yeast
boiling water
microwave field
rye bread
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RU2016105906A
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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 RU2016105906A priority Critical patent/RU2016105906A/en
Publication of RU2016105906A publication Critical patent/RU2016105906A/en

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Claims (1)

Способ выработки петровского кваса, предусматривающий подготовку рецептурных компонентов, резку и сушку до покоричневения ржаного хлеба, его заливку кипятком, настаивание в течение 2 часов, разделение фаз, добавление сахара и закваски, сбраживание и купажирование с медом и тертым хреном, отличающийся тем, что подготовленный цикорий нарезают, сушат в поле СВЧ до остаточной влажности около 20% при мощности поля СВЧ, обеспечивающей разогрев цикория до температуры внутри кусочков 80-90°C, в течение не менее 1 часа, обжаривают, дробят и подают на заливку кипятком в количестве около 3,5% от массы ржаного хлеба, а в качестве закваски используют хлебопекарные дрожжи.A method of producing Petrovsky kvass, which involves preparing the recipe components, cutting and drying to brown the rye bread, pouring it with boiling water, infusing for 2 hours, separating the phases, adding sugar and yeast, fermenting and blending with honey and grated horseradish, characterized in that it is prepared chicory is cut, dried in the microwave field to a residual moisture content of about 20% with a microwave field power that ensures chicory is heated to a temperature inside the pieces of 80-90 ° C for at least 1 hour, fried, crushed and served for boiling water in an amount of about 3.5% by weight of rye bread, and baker's yeast is used as a starter culture.
RU2016105906A 2016-02-20 2016-02-20 The method of production of Peter's kvass RU2016105906A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2016105906A RU2016105906A (en) 2016-02-20 2016-02-20 The method of production of Peter's kvass

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2016105906A RU2016105906A (en) 2016-02-20 2016-02-20 The method of production of Peter's kvass

Publications (1)

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RU2016105906A true RU2016105906A (en) 2017-08-24

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RU2016105906A RU2016105906A (en) 2016-02-20 2016-02-20 The method of production of Peter's kvass

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RU (1) RU2016105906A (en)

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Legal Events

Date Code Title Description
FA92 Acknowledgement of application withdrawn (lack of supplementary materials submitted)

Effective date: 20171005