RU2016105935A - 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
RU2016105935A
RU2016105935A RU2016105935A RU2016105935A RU2016105935A RU 2016105935 A RU2016105935 A RU 2016105935A RU 2016105935 A RU2016105935 A RU 2016105935A RU 2016105935 A RU2016105935 A RU 2016105935A RU 2016105935 A RU2016105935 A RU 2016105935A
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RU
Russia
Prior art keywords
kvass
yeast
boiling water
pouring
microwave field
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RU2016105935A
Other languages
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 RU2016105935A priority Critical patent/RU2016105935A/en
Publication of RU2016105935A publication Critical patent/RU2016105935A/en

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  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Fodder In General (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)

Claims (1)

Способ выработки петровского кваса, предусматривающий подготовку рецептурных компонентов, резку и сушку до подрумянивания ржаного хлеба, его заливку кипятком, настаивание в течение около 4 часов и разделение фаз, натирание хрена, добавление к отделенной жидкой фазе хрена, меда, сахара и дрожжей, сбраживание и разделение фаз, отличающийся тем, что подготовленный скорцонер нарезают, сушат в поле СВЧ до остаточной влажности около 20% при мощности поля СВЧ, обеспечивающей разогрев скорцонера до температуры внутри кусочков 80-90°С, 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 for producing Petrovsky kvass, which involves preparing the recipe components, cutting and drying to brown the rye bread, pouring it with boiling water, insisting for about 4 hours and separating the phases, rubbing horseradish, adding horseradish, honey, sugar and yeast to the separated liquid phase, fermenting and phase separation, characterized in that the prepared scorzoner is cut, dried in the microwave field to a residual moisture content of about 20% with a microwave field power that ensures the scorzoner is heated to a temperature inside the pieces of 80-90 ° C, for at least it is 1 hour, fried, crushed and served for pouring boiling water in an amount of about 3.5% by weight of rye bread, and baker's yeast is used as a starter culture.
RU2016105935A 2016-02-20 2016-02-20 The method of production of Peter's kvass RU2016105935A (en)

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Application Number Priority Date Filing Date Title
RU2016105935A RU2016105935A (en) 2016-02-20 2016-02-20 The method of production of Peter's kvass

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RU2016105935A RU2016105935A (en) 2016-02-20 2016-02-20 The method of production of Peter's kvass

Publications (1)

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RU2016105935A true RU2016105935A (en) 2017-08-24

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RU2016105935A RU2016105935A (en) 2016-02-20 2016-02-20 The method of production of Peter's kvass

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