RU2016106802A - The method of producing kvass from mulberry - Google Patents

The method of producing kvass from mulberry Download PDF

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Publication number
RU2016106802A
RU2016106802A RU2016106802A RU2016106802A RU2016106802A RU 2016106802 A RU2016106802 A RU 2016106802A RU 2016106802 A RU2016106802 A RU 2016106802A RU 2016106802 A RU2016106802 A RU 2016106802A RU 2016106802 A RU2016106802 A RU 2016106802A
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RU
Russia
Prior art keywords
mulberry
pouring
microwave field
boiled water
producing kvass
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RU2016106802A
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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 RU2016106802A priority Critical patent/RU2016106802A/en
Publication of RU2016106802A publication Critical patent/RU2016106802A/en

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  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)

Claims (1)

Способ выработки кваса из шелковицы, предусматривающий подготовку рецептурных компонентов, протирку шелковицы, резку ржаного хлеба, заливку перечисленных компонентов теплой кипяченой водой, добавление лимонной кислоты, охлаждение, добавление гвоздики, сахара и закваски, сбраживание и разделение фаз, отличающийся тем, что подготовленный овсяный корень нарезают, сушат в поле СВЧ до остаточной влажности около 17% при мощности поля СВЧ, обеспечивающей разогрев овсяного корня до температуры внутри кусочков 80-90°С, в течение не менее 1 часа, дробят и подают на заливку теплой кипяченой водой в количестве около 50% от массы ржаного хлеба, а в качестве закваски используют хлебопекарные дрожжи.A method of producing kvass from mulberry, which involves preparing the recipe components, rubbing the mulberry, cutting rye bread, pouring the listed components with warm boiled water, adding citric acid, cooling, adding cloves, sugar and sourdough, fermentation and separation of phases, characterized in that the prepared oat root cut, dried in the microwave field to a residual moisture content of about 17% 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, draw they beat and serve for pouring with warm boiled water in an amount of about 50% by weight of rye bread, and baker's yeast is used as a starter culture.
RU2016106802A 2016-02-26 2016-02-26 The method of producing kvass from mulberry RU2016106802A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2016106802A RU2016106802A (en) 2016-02-26 2016-02-26 The method of producing kvass from mulberry

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Application Number Priority Date Filing Date Title
RU2016106802A RU2016106802A (en) 2016-02-26 2016-02-26 The method of producing kvass from mulberry

Publications (1)

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RU2016106802A true RU2016106802A (en) 2017-08-29

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RU2016106802A RU2016106802A (en) 2016-02-26 2016-02-26 The method of producing kvass from mulberry

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RU (1) RU2016106802A (en)

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