RU2016105938A - The method of production of Peter's kvass - Google Patents

The method of production of Peter's kvass Download PDF

Info

Publication number
RU2016105938A
RU2016105938A RU2016105938A RU2016105938A RU2016105938A RU 2016105938 A RU2016105938 A RU 2016105938A RU 2016105938 A RU2016105938 A RU 2016105938A RU 2016105938 A RU2016105938 A RU 2016105938A RU 2016105938 A RU2016105938 A RU 2016105938A
Authority
RU
Russia
Prior art keywords
kvass
yeast
boiling water
pouring
microwave field
Prior art date
Application number
RU2016105938A
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 RU2016105938A priority Critical patent/RU2016105938A/en
Publication of RU2016105938A publication Critical patent/RU2016105938A/en

Links

Landscapes

  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Medicines Containing Material From Animals Or Micro-Organisms (AREA)
  • Bakery Products And Manufacturing Methods Therefor (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 ч и разделение фаз, натирание хрена, добавление к отделенной жидкой фазе хрена, меда, сахара и дрожжей, сбраживание и разделение фаз, отличающийся тем, что подготовленный топинамбур нарезают, сушат в поле СВЧ до остаточной влажности около 20% при мощности поля СВЧ, обеспечивающей разогрев топинамбура до температуры внутри кусочков 80-90°С, в течение не менее 1 ч, 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 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 Jerusalem artichoke is cut, dried in the microwave field to a residual moisture content of about 20% with a microwave field power that ensures the heating of Jerusalem artichoke to a temperature inside the pieces of 80-90 ° C, for at least f 1 h, 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.
RU2016105938A 2016-02-20 2016-02-20 The method of production of Peter's kvass RU2016105938A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2016105938A RU2016105938A (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
RU2016105938A RU2016105938A (en) 2016-02-20 2016-02-20 The method of production of Peter's kvass

Publications (1)

Publication Number Publication Date
RU2016105938A true RU2016105938A (en) 2017-08-24

Family

ID=59744680

Family Applications (1)

Application Number Title Priority Date Filing Date
RU2016105938A RU2016105938A (en) 2016-02-20 2016-02-20 The method of production of Peter's kvass

Country Status (1)

Country Link
RU (1) RU2016105938A (en)

Similar Documents

Publication Publication Date Title
RU2016105938A (en) The method of production of Peter's kvass
RU2016105935A (en) The method of production of Peter's kvass
RU2015146492A (en) Method for the production of oat kvass with honey
RU2016105937A (en) The method of production of Peter's kvass
RU2016105906A (en) The method of production of Peter's kvass
RU2016105904A (en) The method of production of Peter's kvass
RU2016105910A (en) The method of obtaining Petrovsky kvass
RU2015145656A (en) Method for the production of dried kvass in Polish
RU2016105941A (en) The method of production of Peter's kvass
RU2015144748A (en) Method for the production of okass kvass
RU2015154626A (en) The method of producing kvass "New"
RU2016105913A (en) The method of obtaining Petrovsky kvass
RU2015154621A (en) The method of producing kvass "New"
RU2015147419A (en) The method of producing kvass from fresh carrots
RU2016105900A (en) The method of production of Peter's kvass
RU2015154623A (en) The method of producing kvass "New"
RU2015147415A (en) The method of producing kvass from fresh carrots
RU2015154619A (en) The method of producing kvass "New"
RU2015144749A (en) Method for the production of okass kvass
RU2015154617A (en) The method of producing kvass "New"
RU2016105911A (en) The method of obtaining Petrovsky kvass
RU2015145650A (en) Method for the production of dried kvass in Polish
RU2015147444A (en) The method of producing kvass from fresh carrots
RU2015147421A (en) The method of producing kvass from fresh carrots
RU2015144745A (en) Method for the production of okass kvass

Legal Events

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

Effective date: 20170911