RU2016108271A - The method of producing kvass from crackers - Google Patents

The method of producing kvass from crackers Download PDF

Info

Publication number
RU2016108271A
RU2016108271A RU2016108271A RU2016108271A RU2016108271A RU 2016108271 A RU2016108271 A RU 2016108271A RU 2016108271 A RU2016108271 A RU 2016108271A RU 2016108271 A RU2016108271 A RU 2016108271A RU 2016108271 A RU2016108271 A RU 2016108271A
Authority
RU
Russia
Prior art keywords
crackers
yeast
mashing
microwave field
producing kvass
Prior art date
Application number
RU2016108271A
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 RU2016108271A priority Critical patent/RU2016108271A/en
Publication of RU2016108271A publication Critical patent/RU2016108271A/en

Links

Landscapes

  • Bakery Products And Manufacturing Methods Therefor (AREA)

Claims (1)

Способ выработки кваса из сухарей, предусматривающий подготовку рецептурных компонентов, затирание ржаных сухарей с горячей водой и двукратное настаивание с отделением жидкой фазы от гущи с получением квасного сусла, добавление к нему сахара, мяты, изюма и закваски, сбраживание и разделение фаз, отличающийся тем, что подготовленный якон нарезают, сушат в поле СВЧ до остаточной влажности около 20% при мощности поля СВЧ, обеспечивающей разогрев якона до температуры внутри кусочков 80-90°С, в течение не менее 1 часа, обжаривают, дробят и подают на затирание в количестве около 7% от массы ржаных сухарей, а в качестве закваски используют хлебопекарные дрожжи.A method of producing kvass from crackers, which involves preparing the recipe components, mashing rye crackers with hot water and double infusion with separation of the liquid phase from the grounds to obtain kvass wort, adding sugar, mint, raisins and yeast to it, fermentation and phase separation, characterized in that that the prepared anchon 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 the apple to a temperature inside the pieces of 80-90 ° C for at least 1 hour, is fried, crushed and served mashing in an amount of about 7% by weight of rye bread, and to use as ferment baker's yeast.
RU2016108271A 2016-03-10 2016-03-10 The method of producing kvass from crackers RU2016108271A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2016108271A RU2016108271A (en) 2016-03-10 2016-03-10 The method of producing kvass from crackers

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2016108271A RU2016108271A (en) 2016-03-10 2016-03-10 The method of producing kvass from crackers

Publications (1)

Publication Number Publication Date
RU2016108271A true RU2016108271A (en) 2017-09-14

Family

ID=59893602

Family Applications (1)

Application Number Title Priority Date Filing Date
RU2016108271A RU2016108271A (en) 2016-03-10 2016-03-10 The method of producing kvass from crackers

Country Status (1)

Country Link
RU (1) RU2016108271A (en)

Similar Documents

Publication Publication Date Title
RU2016108271A (en) The method of producing kvass from crackers
RU2016108257A (en) The method of producing kvass from crackers
RU2016108250A (en) The method of producing kvass from crackers
RU2016108224A (en) The method of producing kvass from crackers
RU2016108245A (en) The method of producing kvass from crackers
RU2016108272A (en) The method of producing kvass from crackers
RU2016108240A (en) A method of obtaining kvass from crackers
RU2016107152A (en) A method of obtaining kvass from crackers
RU2016108265A (en) The method of producing kvass from crackers
RU2016108248A (en) The method of producing kvass from crackers
RU2016108264A (en) The method of producing kvass from crackers
RU2016108239A (en) A method of obtaining kvass from crackers
RU2016107150A (en) A method of obtaining kvass from crackers
RU2016107153A (en) A method of obtaining kvass from crackers
RU2016107136A (en) A method of obtaining kvass from crackers
RU2016107160A (en) A method of obtaining kvass from crackers
RU2016134081A (en) Method for the production of bread kvass
RU2016108255A (en) The method of producing kvass from crackers
RU2016107132A (en) Method for the production of kvass from crackers
RU2016133115A (en) Method for the production of bread kvass
RU2016134111A (en) Method for the production of bread kvass
RU2016134075A (en) Method for the production of bread kvass
RU2016126129A (en) Method for the production of bread kvass
RU2016133088A (en) Method for the production of bread kvass
RU2016108242A (en) The method of producing kvass from crackers