RU2016107104A - Method for the production of kvass from crackers - Google Patents

Claims (1)

A method for the production of kvass from crackers, involving the preparation of recipe components, mashing rye crackers with hot water and double infusion with separation of the liquid phase from the grounds to produce kvass wort, adding sugar, mint, caraway seeds and yeast to it, fermentation and phase separation, characterized in that 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 1 hour, fried, crushed and served for mashing in an amount of about 7% by weight of rye crackers, and as a sourdough, a mixture of pure cultures of fermenting yeast of race M and lactic acid bacteria of races 11 and 13 is used.