RU2016126995A - Method for the production of kvass (options) - Google Patents

Claims (91)

1. A method of producing kvass, which involves preparing the recipe components, mixing rye malt, barley malt, rye flour, sugar, kvass wort concentrate and drinking water, insisting upon heating, adding drinking water, lactic acid and baking yeast, fermentation, phase separation, blending separated liquid phase with sugar syrup and bottling, characterized in that the prepared fennel is extracted with liquid carbon dioxide with separation of the corresponding miscella, I chop the prepared Jerusalem artichoke , dried in the microwave field to a residual moisture content of about 20% with a microwave field power that ensures the artichoke is heated to a temperature inside the pieces of 80-90 ° C for at least 1 hour, impregnated with a separated miscella with a simultaneous increase in pressure, depressurized to atmospheric pressure with simultaneous by freezing Jerusalem artichoke, crushed and served for infusion in an amount of about 14.4% of the norm of sugar consumption. 2. A method of producing kvass, which involves preparing the recipe components, mixing rye malt, barley malt, rye flour, sugar, kvass wort concentrate and drinking water, insisting upon heating, adding drinking water, lactic acid and baker's yeast, fermentation, phase separation, blending separated liquid phase with sugar syrup and bottling, characterized in that the prepared ginger is extracted with liquid carbon dioxide with separation of the corresponding miscella, the prepared Jerusalem artichoke is cut, dried in a microwave field to a residual moisture content of about 20% with a microwave field power that ensures Jerusalem artichoke is heated to a temperature inside the pieces of 80-90 ° C for at least 1 hour, impregnated with a separated miscella with a simultaneous increase in pressure, depressurize to atmospheric pressure while freezing Jerusalem artichoke is crushed and served for infusion in an amount of about 14.4% of the norm of sugar consumption. 3. A method of producing kvass, which involves preparing the recipe components, mixing rye malt, barley malt, rye flour, sugar, kvass wort concentrate and drinking water, infusion with heating, adding drinking water, lactic acid and baker's yeast, fermentation, phase separation, blending separated liquid phase with sugar syrup and bottling, characterized in that the prepared hops are extracted with liquid carbon dioxide with separation of the corresponding miscella, the prepared Jerusalem artichoke is cut, tub in the microwave field to a residual moisture content of about 20% with a microwave field power that ensures the artichoke is heated to a temperature inside the pieces of 80-90 ° C for at least 1 hour, impregnated with a separated miscella with a simultaneous increase in pressure, depressurize to atmospheric pressure with simultaneous freezing Jerusalem artichoke is crushed and served for infusion in an amount of about 14.4% of the norm of sugar consumption. 4. A method of producing kvass, which involves preparing the recipe components, mixing rye malt, barley malt, rye flour, sugar, kvass wort concentrate and drinking water, insisting upon heating, adding drinking water, lactic acid and baker's yeast, fermentation, phase separation, blending separated liquid phase with sugar syrup and bottling, characterized in that the prepared phentminhel is extracted with liquid carbon dioxide with separation of the corresponding miscella, the prepared Jerusalem artichoke they are set, dried in a microwave field to a residual moisture content of about 20% with a microwave field power that ensures Jerusalem artichoke is heated to a temperature inside the pieces of 80-90 ° C for at least 1 hour, impregnated with a separated miscella with a simultaneous increase in pressure, depressurized to atmospheric pressure simultaneous freezing of Jerusalem artichoke, crushed and served for infusion in an amount of about 14.4% of the norm of sugar consumption. 5. A method of producing kvass, which involves preparing the recipe components, mixing rye malt, barley malt, rye flour, sugar, kvass wort concentrate and drinking water, insisting upon heating, adding drinking water, lactic acid and baker's yeast, fermentation, phase separation, blending separated liquid phase with sugar syrup and bottling, characterized in that the prepared coriander is extracted with liquid carbon dioxide with separation of the corresponding miscella, the prepared Jerusalem artichoke cut t, dried in a microwave field to a residual moisture content of about 20% with a microwave field power that ensures that Jerusalem artichoke is heated to a temperature inside the pieces of 80-90 ° C for at least 1 hour, impregnated with a separated miscella with a simultaneous increase in pressure, depressurized to atmospheric s at the same time freezing Jerusalem artichoke, crushed and served for infusion in an amount of about 14.4% of sugar consumption norm. 6. A method of producing kvass, which involves preparing the recipe components, mixing rye malt, barley malt, rye flour, sugar, kvass must concentrate and drinking water, insisting upon heating, adding drinking water, lactic acid and baker's yeast, fermentation, phase separation, blending separated liquid phase with sugar syrup and bottling, characterized in that the prepared star anise is extracted with liquid carbon dioxide with separation of the corresponding miscella, the prepared Jerusalem artichoke is cut, dried in a microwave field to a residual moisture content of about 20% with a microwave field power that ensures Jerusalem artichoke is heated to a temperature inside the pieces of 80-90 ° C for at least 1 hour, impregnated with a separated miscella with a simultaneous increase in pressure, depressurize to atmospheric pressure while freezing Jerusalem artichoke is crushed and served for infusion in an amount of about 14.4% of the norm of sugar consumption. 7. A method of producing kvass, which involves preparing the recipe components, mixing rye malt, barley malt, rye flour, sugar, kvass wort concentrate and drinking water, insisting upon heating, adding drinking water, lactic acid and baker's yeast, fermentation, phase separation, blending separated liquid phase with sugar syrup and bottling, characterized in that the prepared thyme is extracted with liquid carbon dioxide with separation of the corresponding miscella, the prepared Jerusalem artichoke is cut, dried in a microwave field to a residual moisture content of about 20% with a microwave field power that ensures Jerusalem artichoke is heated to a temperature inside the pieces of 80-90 ° C for at least 1 hour, impregnated with a separated miscella with a simultaneous increase in pressure, depressurize to atmospheric pressure while freezing Jerusalem artichoke is crushed and served for infusion in an amount of about 14.4% of the norm of sugar consumption. 8. A method of producing kvass, involving the preparation of recipe components, mixing rye malt, barley malt, rye flour, sugar, kvass wort concentrate and drinking water, insisting upon heating, adding drinking water, lactic acid and baker's yeast, fermentation, phase separation, blending separated liquid phase with sugar syrup and bottling, characterized in that the prepared aggon is extracted with liquid carbon dioxide with separation of the corresponding miscella, the prepared Jerusalem artichoke is cut, tub in the microwave field to a residual moisture content of about 20% with a microwave field power that ensures the artichoke is heated to a temperature inside the pieces of 80-90 ° C for at least 1 hour, impregnated with a separated miscella with a simultaneous increase in pressure, depressurize to atmospheric pressure with simultaneous freezing Jerusalem artichoke is crushed and served for infusion in an amount of about 14.4% of the norm of sugar consumption. 9. A method of producing kvass, which involves preparing the recipe components, mixing rye malt, barley malt, rye flour, sugar, kvass wort concentrate and drinking water, insisting upon heating, adding drinking water, lactic acid and baker's yeast, fermentation, phase separation, blending separated liquid phase with sugar syrup and bottling, characterized in that the prepared tarragon is extracted with liquid carbon dioxide with separation of the corresponding miscella, prepared Jerusalem artichoke cut t, dried in a microwave field to a residual moisture content of about 20% with a microwave field power that ensures that Jerusalem artichoke is heated to a temperature inside the pieces of 80-90 ° C for at least 1 hour, impregnated with a separated miscella with a simultaneous increase in pressure, depressurized to atmospheric s at the same time freezing Jerusalem artichoke, crushed and served for infusion in an amount of about 14.4% of sugar consumption norm. 10. A method of producing kvass, which involves preparing the recipe components, mixing rye malt, barley malt, rye flour, sugar, kvass wort concentrate and drinking water, insisting upon heating, adding drinking water, lactic acid and baking yeast, fermentation, phase separation, blending separated liquid phase with sugar syrup and bottling, characterized in that the prepared basil is extracted with liquid carbon dioxide with separation of the corresponding miscella, I chop the prepared Jerusalem artichoke t, dried in a microwave field to a residual moisture content of about 20% with a microwave field power that ensures that Jerusalem artichoke is heated to a temperature inside the pieces of 80-90 ° C for at least 1 hour, impregnated with a separated miscella with a simultaneous increase in pressure, depressurized to atmospheric s simultaneous freezing of Jerusalem artichoke, crushed and served for infusion in an amount of about 14.4% of the norm of sugar consumption. 11. A method of producing kvass, which involves preparing the recipe components, mixing rye malt, barley malt, rye flour, sugar, kvass wort concentrate and drinking water, insisting upon heating, adding drinking water, lactic acid and baker's yeast, fermentation, phase separation, blending separated liquid phase with sugar syrup and bottling, characterized in that the prepared cardamom is extracted with liquid carbon dioxide with separation of the corresponding miscella, the prepared Jerusalem artichoke cut They are dried, dried in a microwave field to a residual moisture content of about 20% with a microwave field power that ensures that Jerusalem artichoke is heated to a temperature inside the pieces of 80-90 ° C for at least 1 hour, impregnated with a separated miscella with a simultaneous increase in pressure, and depressurized to atmospheric pressure at the same time freezing Jerusalem artichoke, crushed and served for infusion in an amount of about 14.4% of sugar consumption norm. 12. A method of producing kvass, which involves preparing the recipe components, mixing rye malt, barley malt, rye flour, sugar, kvass wort concentrate and drinking water, infusion when heated, adding drinking water, lactic acid and baker's yeast, fermentation, phase separation, blending separated liquid phase with sugar syrup and bottling, characterized in that the prepared anise is extracted with liquid carbon dioxide to separate the corresponding miscella, the prepared Jerusalem artichoke is cut, with tub in the microwave field to a residual moisture content of about 20% with a microwave field power that ensures the artichoke is heated to a temperature inside the pieces of 80-90 ° C for at least 1 hour, impregnated with a separated miscella with a simultaneous increase in pressure, depressurize to atmospheric pressure with simultaneous freezing Jerusalem artichoke is crushed and served for infusion in an amount of about 14.4% of the norm of sugar consumption. 13. A method of producing kvass, which involves preparing the recipe components, mixing rye malt, barley malt, rye flour, sugar, kvass wort concentrate and drinking water, infusion with heating, adding drinking water, lactic acid and baker's yeast, fermentation, phase separation, blending separated liquid phase with sugar syrup and bottling, characterized in that the prepared calamus is extracted with liquid carbon dioxide with separation of the corresponding miscella, the prepared Jerusalem artichoke is cut, su in the microwave field to a residual moisture content of about 20% with a microwave field power that ensures the artichoke is heated to a temperature inside the pieces of 80-90 ° C for at least 1 hour, impregnated with a separated miscella with a simultaneous increase in pressure, depressurize to atmospheric pressure with simultaneous freezing Jerusalem artichoke is crushed and served for infusion in an amount of about 14.4% of the norm of sugar consumption. 14. A method of producing kvass, which involves preparing the recipe components, mixing rye malt, barley malt, rye flour, sugar, kvass wort concentrate and drinking water, insisting upon heating, adding drinking water, lactic acid and baker's yeast, fermentation, phase separation, blending separated liquid phase with sugar syrup and bottling, characterized in that the prepared motherwort is extracted with liquid carbon dioxide with separation of the corresponding miscella, the prepared Jerusalem artichoke cut They are dried, dried in a microwave field to a residual moisture content of about 20% with a microwave field power that ensures Jerusalem artichoke is heated to a temperature inside pieces of 80-90 ° C for at least 1 hour, impregnated with a separated miscella with a simultaneous increase in pressure, and depressurized to atmospheric pressure simultaneous freezing of Jerusalem artichoke, crushed and served for infusion in an amount of about 14.4% of the norm of sugar consumption. 15. A method of producing kvass, which involves preparing the recipe components, mixing rye malt, barley malt, rye flour, sugar, kvass wort concentrate and drinking water, insisting upon heating, adding drinking water, lactic acid and baker's yeast, fermentation, phase separation, blending separated liquid phase with sugar syrup and bottling, characterized in that the prepared juniper is extracted with liquid carbon dioxide with separation of the corresponding miscella, the prepared Jerusalem artichoke on 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 1 hour, impregnated with a separated miscella with a simultaneous increase in pressure, depressurized to atmospheric s simultaneous freezing of Jerusalem artichoke, crushed and served for infusion in an amount of about 14.4% of the norm of sugar consumption. 16. A method of producing kvass, which involves preparing the recipe components, mixing rye malt, barley malt, rye flour, sugar, kvass wort concentrate and drinking water, infusion when heated, adding drinking water, lactic acid and baker's yeast, fermentation, phase separation, blending separated liquid phase with sugar syrup and bottling, characterized in that the prepared barberry is extracted with liquid carbon dioxide with separation of the corresponding miscella, the prepared Jerusalem artichoke cut They are dried, dried in a microwave field to a residual moisture content of about 20% with a microwave field power that ensures that Jerusalem artichoke is heated to a temperature inside the pieces of 80-90 ° C for at least 1 hour, impregnated with a separated miscella with a simultaneous increase in pressure, and depressurized to atmospheric pressure at the same time freezing Jerusalem artichoke, crushed and served for infusion in an amount of about 14.4% of sugar consumption norm. 17. A method of producing kvass, which involves preparing the recipe components, mixing rye malt, barley malt, rye flour, sugar, kvass wort concentrate and drinking water, insisting upon heating, adding drinking water, lactic acid and baking yeast, fermentation, phase separation, blending separated liquid phase with sugar syrup and bottling, characterized in that the prepared rosehip is extracted with liquid carbon dioxide with separation of the corresponding miscella, the prepared Jerusalem artichoke cut They are dried, dried in a microwave field to a residual moisture content of about 20% with a microwave field power that ensures that Jerusalem artichoke is heated to a temperature inside the pieces of 80-90 ° C for at least 1 hour, impregnated with a separated miscella with a simultaneous increase in pressure, and depressurized to atmospheric pressure at the same time freezing Jerusalem artichoke, crushed and served for infusion in an amount of about 14.4% of sugar consumption norm. 18. A method of producing kvass, which involves preparing the recipe components, mixing rye malt, barley malt, rye flour, sugar, kvass wort concentrate and drinking water, heating infusion, adding drinking water, lactic acid and baker's yeast, fermentation, phase separation, blending separated liquid phase with sugar syrup and bottling, characterized in that the prepared hawthorn is extracted with liquid carbon dioxide with separation of the corresponding miscella, the prepared Jerusalem artichoke cut They are dried, dried in a microwave field to a residual moisture content of about 20% with a microwave field power that ensures Jerusalem artichoke is heated to a temperature inside pieces of 80-90 ° C for at least 1 hour, impregnated with a separated miscella with a simultaneous increase in pressure, and depressurized to atmospheric pressure simultaneous freezing of Jerusalem artichoke, crushed and served for infusion in an amount of about 14.4% of the norm of sugar consumption. 19. A method of producing kvass, which involves preparing the recipe components, mixing rye malt, barley malt, rye flour, sugar, kvass must concentrate and drinking water, insisting upon heating, adding drinking water, lactic acid and baker's yeast, fermentation, phase separation, blending separated liquid phase with sugar syrup and bottling, characterized in that the prepared thyme is extracted with liquid carbon dioxide with separation of the corresponding miscella, 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 artichoke is heated to a temperature inside the pieces of 80-90 ° C for at least 1 hour, impregnated with a separated miscella with a simultaneous increase in pressure, depressurized to atmospheric pressure with simultaneous by freezing Jerusalem artichoke, crushed and served for infusion in an amount of about 14.4% of the norm of sugar consumption. 20. A method of producing kvass, which involves preparing the recipe components, mixing rye malt, barley malt, rye flour, sugar, kvass wort concentrate and drinking water, insisting upon heating, adding drinking water, lactic acid and baking yeast, fermentation, phase separation, blending separated liquid phase with sugar syrup and bottling, characterized in that the prepared vanilla is extracted with liquid carbon dioxide with separation of the corresponding miscella, 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 artichoke is heated to a temperature inside the pieces of 80-90 ° C for at least 1 hour, impregnated with a separated miscella with a simultaneous increase in pressure, depressurized to atmospheric pressure with simultaneous by freezing Jerusalem artichoke, crushed and served for infusion in an amount of about 14.4% of the norm of sugar consumption. 21. A method of producing kvass, which involves preparing the recipe components, mixing rye malt, barley malt, rye flour, sugar, kvass wort concentrate and drinking water, insisting upon heating, adding drinking water, lactic acid and baking yeast, fermentation, phase separation, blending separated liquid phase with sugar syrup and bottling, characterized in that the prepared honeysuckle is extracted with liquid carbon dioxide with separation of the corresponding miscella, the prepared Jerusalem artichoke cut They are dried, dried in a microwave field to a residual moisture content of about 20% with a microwave field power that ensures Jerusalem artichoke is heated to a temperature inside pieces of 80-90 ° C for at least 1 hour, impregnated with a separated miscella with a simultaneous increase in pressure, and depressurized to atmospheric pressure simultaneous freezing of Jerusalem artichoke, crushed and served for infusion in an amount of about 14.4% of the norm of sugar consumption. 22. A method of producing kvass, which involves preparing the recipe components, mixing rye malt, barley malt, rye flour, sugar, kvass wort concentrate and drinking water, infusion with heating, adding drinking water, lactic acid and baker's yeast, fermentation, phase separation, blending separated liquid phase with sugar syrup and bottling, characterized in that the prepared zira is extracted with liquid carbon dioxide with separation of the corresponding miscella, the prepared Jerusalem artichoke is cut, with tub in the microwave field to a residual moisture content of about 20% with a microwave field power that ensures the artichoke is heated to a temperature inside the pieces of 80-90 ° C for at least 1 hour, impregnated with a separated miscella with a simultaneous increase in pressure, depressurize to atmospheric pressure with simultaneous freezing Jerusalem artichoke is crushed and served for infusion in an amount of about 14.4% of the norm of sugar consumption. 23. A method of producing kvass, which involves preparing the recipe components, mixing rye malt, barley malt, rye flour, sugar, kvass wort concentrate and drinking water, insisting upon heating, adding drinking water, lactic acid and baking yeast, fermentation, phase separation, blending separated liquid phase with sugar syrup and bottling, characterized in that the prepared oregano is extracted with liquid carbon dioxide with separation of the corresponding miscella, the prepared Jerusalem artichoke is cut , dried in a 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 pieces of 80-90 ° C, in. for at least 1 hour, soak in separated miscella with a simultaneous increase in pressure, depressurize to atmospheric pressure while freezing Jerusalem artichoke, crush and serve for infusion in an amount of about 14.4% of the sugar consumption rate. 24. A method of producing kvass, which involves preparing the recipe components, mixing rye malt, barley malt, rye flour, sugar, kvass wort concentrate and drinking water, insisting upon heating, adding drinking water, lactic acid and baking yeast, fermentation, phase separation, blending separated liquid phase with sugar syrup and bottling, characterized in that the prepared viburnum is extracted with liquid carbon dioxide with separation of the corresponding miscella, 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 artichoke is heated to a temperature inside the pieces of 80-90 ° C for at least 1 hour, impregnated with a separated miscella with a simultaneous increase in pressure, depressurized to atmospheric pressure with simultaneous by freezing Jerusalem artichoke, crushed and served for infusion in an amount of about 14.4% of the norm of sugar consumption. 25. A method of producing kvass, which involves preparing the recipe components, mixing rye malt, barley malt, rye flour, sugar, kvass wort concentrate and drinking water, infusion when heated, adding drinking water, lactic acid and baking yeast, fermentation, phase separation, blending separated liquid phase with sugar syrup and bottling, characterized in that the prepared mountain ash is extracted with liquid carbon dioxide with separation of the corresponding miscella, 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 artichoke is heated to a temperature inside the pieces of 80-90 ° C for at least 1 hour, impregnated with a separated miscella with a simultaneous increase in pressure, depressurized to atmospheric pressure with simultaneous by freezing Jerusalem artichoke, crushed and served for infusion in an amount of about 14.4% of the norm of sugar consumption. 26. A method of producing kvass, which involves preparing the recipe components, mixing rye malt, barley malt, rye flour, sugar, kvass wort concentrate and drinking water, insisting upon heating, adding drinking water, lactic acid and baker's yeast, fermentation, phase separation, blending separated liquid phase with sugar syrup and bottling, characterized in that the prepared cinnamon is extracted with liquid carbon dioxide with separation of the corresponding miscella, 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 artichoke is heated to a temperature inside the pieces of 80-90 ° C for at least 1 hour, impregnated with a separated miscella with a simultaneous increase in pressure, depressurized to atmospheric pressure with simultaneous by freezing Jerusalem artichoke, crushed and served for infusion in an amount of about 14.4% of the norm of sugar consumption. 27. A method of producing kvass, which involves preparing the recipe components, mixing rye malt, barley malt, rye flour, sugar, kvass wort concentrate and drinking water, insisting upon heating, adding drinking water, lactic acid and baker's yeast, fermentation, phase separation, blending separated liquid phase with sugar syrup and bottling, characterized in that the prepared cocoa shell is extracted with liquid carbon dioxide with separation of the corresponding miscella, the prepared Jerusalem artichoke they are set, dried in a microwave field to a residual moisture content of about 20% with a microwave field power that ensures Jerusalem artichoke is heated to a temperature inside the pieces of 80-90 ° C for at least 1 hour, impregnated with a separate miscella with a simultaneous increase in pressure, depressurized to atmospheric pressure at the same time freezing Jerusalem artichoke, crushed and served for infusion in an amount of about 14.4% of sugar consumption norm. 28. A method of producing kvass, which involves preparing the recipe components, mixing rye malt, barley malt, rye flour, sugar, kvass wort concentrate and drinking water, insisting upon heating, adding drinking water, lactic acid and baker's yeast, fermentation, phase separation, blending separated liquid phase with sugar syrup and bottling, characterized in that the prepared lavender is extracted with liquid carbon dioxide with separation of the corresponding miscella, I chop the prepared Jerusalem artichoke t, dried in a microwave field to a residual moisture content of about 20% with a microwave field power that ensures that Jerusalem artichoke is heated to a temperature inside the pieces of 80-90 ° C for at least 1 hour, impregnated with a separated miscella with a simultaneous increase in pressure, depressurized to atmospheric s simultaneous freezing of Jerusalem artichoke, crushed and served for infusion in an amount of about 14.4% of the norm of sugar consumption. 29. A method of producing kvass, which involves preparing the recipe components, mixing rye malt, barley malt, rye flour, sugar, kvass wort concentrate and drinking water, heating infusion, adding drinking water, lactic acid and baker's yeast, fermentation, phase separation, blending separated liquid phase with sugar syrup and bottling, characterized in that the prepared valerian is extracted with liquid carbon dioxide with separation of the corresponding miscella, the prepared Jerusalem artichoke cut They are dried, dried in a microwave field to a residual moisture content of about 20% with a microwave field power that ensures Jerusalem artichoke is heated to a temperature inside pieces of 80-90 ° C for at least 1 hour, impregnated with a separated miscella with a simultaneous increase in pressure, and depressurized to atmospheric pressure simultaneous freezing of Jerusalem artichoke, crushed and served for infusion in an amount of about 14.4% of the norm of sugar consumption. 30. A method of producing kvass, which involves preparing the recipe components, mixing rye malt, barley malt, rye flour, sugar, kvass wort concentrate and drinking water, insisting upon heating, adding drinking water, lactic acid and baker's yeast, fermentation, phase separation, blending separated liquid phase with sugar syrup and bottling, characterized in that the prepared eggplant is extracted with liquid carbon dioxide with separation of the corresponding miscella, the prepared Jerusalem artichoke is cut, with tub in the microwave field to a residual moisture content of about 20% with a microwave field power that ensures the artichoke is heated to a temperature inside the pieces of 80-90 ° C for at least 1 hour, impregnated with a separated miscella with a simultaneous increase in pressure, depressurize to atmospheric pressure with simultaneous freezing Jerusalem artichoke is crushed and served for infusion in an amount of about 14.4% of the norm of sugar consumption. 31. A method of producing kvass, which involves preparing the recipe components, mixing rye malt, barley malt, rye flour, sugar, kvass wort concentrate and drinking water, insisting upon heating, adding drinking water, lactic acid and baker's yeast, fermentation, phase separation, blending separated liquid phase with sugar syrup and bottling, characterized in that the prepared bird cherry is extracted with liquid carbon dioxide with separation of the corresponding miscella, prepared Jerusalem artichoke cut They are dried, dried in a microwave field to a residual moisture content of about 20% with a microwave field power that ensures that Jerusalem artichoke is heated to a temperature inside the pieces of 80-90 ° C for at least 1 hour, impregnated with a separated miscella with a simultaneous increase in pressure, and depressurized to atmospheric pressure at the same time freezing Jerusalem artichoke, crushed and served for infusion in an amount of about 14.4% of sugar consumption norm. 32. A method of producing kvass, which involves preparing the recipe components, mixing rye malt, barley malt, rye flour, sugar, kvass wort concentrate and drinking water, insisting upon heating, adding drinking water, lactic acid and baker's yeast, fermentation, phase separation, blending separated liquid phase with sugar syrup and bottling, characterized in that the prepared bone is extracted with liquid carbon dioxide with separation of the corresponding miscella, the prepared Jerusalem artichoke cut They are dried, dried in a microwave field to a residual moisture content of about 20% with a microwave field power that ensures Jerusalem artichoke is heated to a temperature inside pieces of 80-90 ° C for at least 1 hour, impregnated with a separated miscella with a simultaneous increase in pressure, and depressurized to atmospheric pressure simultaneous freezing of Jerusalem artichoke, crushed and served for infusion in an amount of about 14.4% of the norm of sugar consumption. 33. A method of producing kvass, which involves preparing the recipe components, mixing rye malt, barley malt, rye flour, sugar, kvass wort concentrate and drinking water, infusion when heated, adding drinking water, lactic acid and baker's yeast, fermentation, phase separation, blending separated liquid phase with sugar syrup and bottling, characterized in that the prepared clove is extracted with liquid carbon dioxide with separation of the corresponding miscella, the prepared Jerusalem artichoke cut They are dried, dried in a microwave field to a residual moisture content of about 20% with a microwave field power that ensures that Jerusalem artichoke is heated to a temperature inside the pieces of 80-90 ° C for at least 1 hour, impregnated with a separated miscella with a simultaneous increase in pressure, and depressurized to atmospheric pressure at the same time freezing Jerusalem artichoke, crushed and served for infusion in an amount of about 14.4% of sugar consumption norm. 34. A method of producing kvass, which involves preparing the recipe components, mixing rye malt, barley malt, rye flour, sugar, kvass wort concentrate and drinking water, insisting upon heating, adding drinking water, lactic acid and baker's yeast, fermentation, phase separation, blending separated liquid phase with sugar syrup and bottling, characterized in that the prepared peppermint is extracted with liquid carbon dioxide with separation of the corresponding miscella, the prepared Jerusalem artichoke n 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 1 hour, impregnated with a separated miscella with a simultaneous increase in pressure, depressurized to atmospheric s at the same time freezing Jerusalem artichoke, crushed and served for infusion in an amount of about 14.4% of sugar consumption norm. 35. A method of producing kvass, which involves preparing the recipe components, mixing rye malt, barley malt, rye flour, sugar, kvass wort concentrate and drinking water, infusion when heated, adding drinking water, lactic acid and baker's yeast, fermentation, phase separation, blending separated liquid phase with sugar syrup and bottling, characterized in that the prepared spearmint is extracted with liquid carbon dioxide with separation of the corresponding miscella, the prepared Jerusalem artichoke n 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 1 hour, impregnated with a separated miscella with a simultaneous increase in pressure, depressurized to atmospheric s at the same time freezing Jerusalem artichoke, crushed and served for infusion in an amount of about 14.4% of sugar consumption norm. 36. A method of producing kvass, which involves preparing the recipe components, mixing rye malt, barley malt, rye flour, sugar, kvass wort concentrate and drinking water, infusion when heated, adding drinking water, lactic acid and baker's yeast, fermentation, phase separation, blending separated liquid phase with sugar syrup and bottling, characterized in that the lemon balm prepared is extracted with liquid carbon dioxide with separation of the corresponding miscella, the prepared Jerusalem artichoke p 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 1 hour, impregnated with a separated miscella with a simultaneous increase in pressure, depressurized to atmospheric with simultaneous freezing of Jerusalem artichoke, crushed and served for infusion in an amount of about 14.4% of the sugar consumption rate. 37. A method of producing kvass, which involves preparing the recipe components, mixing rye malt, barley malt, rye flour, sugar, kvass wort concentrate and drinking water, infusion when heated, adding drinking water, lactic acid and baker's yeast, fermentation, phase separation, blending separated liquid phase with sugar syrup and bottling, characterized in that the prepared spruce needles are extracted with liquid carbon dioxide with separation of the corresponding miscella, prepared Jerusalem artichoke cut t, dried in a microwave field to a residual moisture content of about 20% with a microwave field power that ensures that Jerusalem artichoke is heated to a temperature inside the pieces of 80-90 ° C for at least 1 hour, impregnated with a separated miscella with a simultaneous increase in pressure, depressurized to atmospheric s at the same time freezing Jerusalem artichoke, crushed and served for infusion in an amount of about 14.4% of sugar consumption norm. 38. A method of producing kvass, which involves preparing the recipe components, mixing rye malt, barley malt, rye flour, sugar, kvass wort concentrate and drinking water, infusion when heated, adding drinking water, lactic acid and baker's yeast, fermentation, phase separation, blending separated liquid phase with sugar syrup and bottling, characterized in that the prepared pine needles are extracted with liquid carbon dioxide with separation of the corresponding miscella, the prepared Jerusalem artichoke They are dried, dried in a microwave field to a residual moisture content of about 20% with a microwave field power that ensures Jerusalem artichoke is heated to a temperature inside the pieces of 80-90 ° C for at least 1 hour, impregnated with a separated miscella with a simultaneous increase in pressure, depressurized to atmospheric pressure at the same time freezing Jerusalem artichoke, crushed and served for infusion in an amount of about 14.4% of sugar consumption norm. 39. A method of producing kvass, which involves preparing the recipe components, mixing rye malt, barley malt, rye flour, sugar, kvass wort concentrate and drinking water, infusion when heated, adding drinking water, lactic acid and baker's yeast, fermentation, phase separation, blending separated liquid phase with sugar syrup and bottling, characterized in that the prepared fir needles are extracted with liquid carbon dioxide with separation of the corresponding miscella, prepared Jerusalem artichoke They are dried, dried in a microwave field to a residual moisture content of about 20% with a microwave field power that ensures Jerusalem artichoke is heated to a temperature inside the pieces of 80-90 ° C for at least 1 hour, impregnated with a separated miscella with a simultaneous increase in pressure, depressurized to atmospheric pressure at the same time freezing Jerusalem artichoke, crushed and served for infusion in an amount of about 14.4% of sugar consumption norm. 40. A method of producing kvass, which involves preparing the recipe components, mixing rye malt, barley malt, rye flour, sugar, kvass wort concentrate and drinking water, insisting upon heating, adding drinking water, lactic acid and baker's yeast, fermentation, phase separation, blending separated liquid phase with sugar syrup and bottling, characterized in that the prepared lemon peel is extracted with liquid carbon dioxide with separation of the corresponding miscella, the prepared Jerusalem artichoke on They drive, dry in a microwave field to a residual moisture content of about 20% with a microwave field power that ensures that Jerusalem artichoke is heated to a temperature inside the pieces of 80-90 ° C for at least 1 hour, impregnated with a separated miscella with a simultaneous increase in pressure, and depressurized to atmospheric pressure at the same time freezing Jerusalem artichoke, crushed and served for infusion in an amount of about 14.4% of sugar consumption norm. 41. A method of producing kvass, which involves preparing the recipe components, mixing rye malt, barley malt, rye flour, sugar, kvass wort concentrate and drinking water, insisting upon heating, adding drinking water, lactic acid and baker's yeast, fermentation, phase separation, blending separated liquid phase with sugar syrup and bottling, characterized in that the prepared mandarin zest is extracted with liquid carbon dioxide with separation of the corresponding miscella, the prepared Jerusalem artichoke cut, dried in the microwave field to a residual moisture content of about 20% with a microwave field power that provides heating of Jerusalem artichoke to a temperature inside the pieces of 80-90 ° C, for at least 1 hour, impregnated with a separated miscella with a simultaneous increase in pressure, depressurized to atmospheric s at the same time freezing Jerusalem artichoke, crushed and served for infusion in an amount of about 14.4% of sugar consumption norm. 42. A method of producing kvass, which involves preparing the recipe components, mixing rye malt, barley malt, rye flour, sugar, kvass wort concentrate and drinking water, insisting upon heating, adding drinking water, lactic acid and baker's yeast, fermentation, phase separation, blending separated liquid phase with sugar syrup and bottling, characterized in that the prepared zest of orange is extracted with liquid carbon dioxide with separation of the corresponding miscella, prepared Jerusalem artichoke cut, dried in the microwave field to a residual moisture content of about 20% with a microwave field power that provides heating of Jerusalem artichoke to a temperature inside the pieces of 80-90 ° C, for at least 1 hour, impregnated with a separated miscella with a simultaneous increase in pressure, depressurized to atmospheric s at the same time freezing Jerusalem artichoke, crushed and served for infusion in an amount of about 14.4% of sugar consumption norm. 43. A method of producing kvass, which involves preparing the recipe components, mixing rye malt, barley malt, rye flour, sugar, kvass wort concentrate and drinking water, insisting upon heating, adding drinking water, lactic acid and baker's yeast, fermentation, phase separation, blending separated liquid phase with sugar syrup and bottling, characterized in that the prepared grapefruit zest is extracted with liquid carbon dioxide with separation of the corresponding miscella, the prepared Jerusalem artichoke p 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 1 hour, impregnated with a separated miscella with a simultaneous increase in pressure, depressurized to atmospheric with simultaneous freezing of Jerusalem artichoke, crushed and served for infusion in an amount of about 14.4% of the sugar consumption rate. 44. A method of producing kvass, which involves preparing the recipe components, mixing rye malt, barley malt, rye flour, sugar, kvass wort concentrate and drinking water, insisting upon heating, adding drinking water, lactic acid and baker's yeast, fermentation, phase separation, blending separated liquid phase with sugar syrup and bottling, characterized in that the prepared lime zest is extracted with liquid carbon dioxide with separation of the corresponding miscella, the prepared Jerusalem artichoke they are set, dried in a microwave field to a residual moisture content of about 20% with a microwave field power that ensures Jerusalem artichoke is heated to a temperature inside the pieces of 80-90 ° C for at least 1 hour, impregnated with a separated miscella with a simultaneous increase in pressure, depressurized to atmospheric pressure simultaneous freezing of Jerusalem artichoke, crushed and served for infusion in an amount of about 14.4% of the norm of sugar consumption. 45. A method of producing kvass, which involves preparing the recipe components, mixing rye malt, barley malt, rye flour, sugar, kvass wort concentrate and drinking water, infusion when heated, adding drinking water, lactic acid and baker's yeast, fermentation, phase separation, blending separated liquid phase with sugar syrup and bottling, characterized in that the prepared limequat zest is extracted with liquid carbon dioxide with separation of the corresponding miscella, the prepared Jerusalem artichoke cut, dried in the microwave field to a residual moisture content of about 20% with a microwave field power that provides heating of Jerusalem artichoke to a temperature inside the pieces of 80-90 ° C, for at least 1 hour, impregnated with a separated miscella with a simultaneous increase in pressure, depressurized to atmospheric s at the same time freezing Jerusalem artichoke, crushed and served for infusion in an amount of about 14.4% of sugar consumption norm. 46. A method of producing kvass, which involves preparing the recipe components, mixing rye malt, barley malt, rye flour, sugar, kvass wort concentrate and drinking water, insisting upon heating, adding drinking water, lactic acid and baker's yeast, fermentation, phase separation, blending separated liquid phase with sugar syrup and bottling, characterized in that the prepared kumquat zest is extracted with liquid carbon dioxide with separation of the corresponding miscella, the prepared Jerusalem artichoke cut, dried in the microwave field to a residual moisture content of about 20% with a microwave field power that provides heating of Jerusalem artichoke to a temperature inside the pieces of 80-90 ° C, for at least 1 hour, impregnated with a separated miscella with a simultaneous increase in pressure, relieve pressure to atmospheric with the simultaneous freezing of Jerusalem artichoke, crushed and served for infusion in an amount of about 14.4% of the sugar consumption rate. 47. A method of producing kvass, which involves preparing the recipe components, mixing rye malt, barley malt, rye flour, sugar, kvass wort concentrate and drinking water, insisting upon heating, adding drinking water, lactic acid and baker's yeast, fermentation, phase separation, blending separated liquid phase with sugar syrup and bottling, characterized in that the prepared apricot pomace is extracted with liquid carbon dioxide with separation of the corresponding miscella, the prepared topin the mbur is cut, dried in the microwave field to a residual moisture content of about 20% with a microwave field power that ensures the artichoke is heated to a temperature inside the pieces of 80-90 ° C for at least 1 hour, impregnated with a separated miscella with a simultaneous increase in pressure, and the pressure is released to atmospheric with the simultaneous freezing of Jerusalem artichoke, crushed and served for infusion in an amount of about 14.4% of the sugar consumption rate. 48. A method of producing kvass, which involves preparing the recipe components, mixing rye malt, barley malt, rye flour, sugar, kvass wort concentrate and drinking water, infusion when heated, adding drinking water, lactic acid and baker's yeast, fermentation, phase separation, blending separated liquid phase with sugar syrup and bottling, characterized in that the prepared quince squeeze is extracted with liquid carbon dioxide with separation of the corresponding miscella, prepared Jerusalem artichoke cut, dried in the microwave field to a residual moisture content of about 20% with a microwave field power that provides heating of Jerusalem artichoke to a temperature inside the pieces of 80-90 ° C, for at least 1 hour, impregnated with a separated miscella with a simultaneous increase in pressure, depressurized to atmospheric s at the same time freezing Jerusalem artichoke, crushed and served for infusion in an amount of about 14.4% of sugar consumption norm. 49. A method of producing kvass, which involves preparing the recipe components, mixing rye malt, barley malt, rye flour, sugar, kvass wort concentrate and drinking water, infusion when heated, adding drinking water, lactic acid and baker's yeast, fermentation, phase separation, blending separated liquid phase with sugar syrup and bottling, characterized in that the prepared cherry squeeze is extracted with liquid carbon dioxide with separation of the corresponding miscella, the prepared Jerusalem artichoke p 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 1 hour, impregnated with a separated miscella with a simultaneous increase in pressure, depressurized to atmospheric with simultaneous freezing of Jerusalem artichoke, crushed and served for infusion in an amount of about 14.4% of the sugar consumption rate. 50. A method of producing kvass, which involves preparing the recipe components, mixing rye malt, barley malt, rye flour, sugar, kvass wort concentrate and drinking water, infusion when heated, adding drinking water, lactic acid and baker's yeast, fermentation, phase separation, blending separated liquid phase with sugar syrup and bottling, characterized in that the prepared pear squeeze is extracted with liquid carbon dioxide with separation of the corresponding miscella, the prepared Jerusalem artichoke p 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 1 hour, impregnated with a separated miscella with a simultaneous increase in pressure, depressurized to atmospheric with simultaneous freezing of Jerusalem artichoke, crushed and served for infusion in an amount of about 14.4% of the sugar consumption rate. 51. A method of producing kvass, which involves preparing the recipe components, mixing rye malt, barley malt, rye flour, sugar, kvass wort concentrate and drinking water, infusion when heated, adding drinking water, lactic acid and baker's yeast, fermentation, phase separation, blending separated liquid phase with sugar syrup and bottling, characterized in that the prepared cornel squeeze is extracted with liquid carbon dioxide with separation of the corresponding miscella, the prepared Jerusalem artichoke ur 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 1 hour, impregnated with a separated miscella with a simultaneous increase in pressure, depressurized to atmospheric with the simultaneous freezing of Jerusalem artichoke, crushed and served for infusion in an amount of about 14.4% of the sugar consumption rate. 52. A method of producing kvass, involving the preparation of prescription components, mixing rye malt, barley malt, rye flour, sugar, kvass wort concentrate and drinking water, insisting upon heating, adding drinking water, lactic acid and baker's yeast, fermentation, phase separation, blending of the separated liquid phase with sugar syrup and bottling, characterized in that the prepared grape squeeze is extracted with liquid carbon dioxide with separation of the corresponding miscellas, prepared Jerusalem artichoke are 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 Socko 80-90 ° C, for at least 1 hour separated miscella is impregnated with a simultaneous increase in pressure, depressurized to atmospheric pressure with simultaneous freezing artichoke, crushed and fed to the infusion in an amount of about 14.4% of sugar consumption rates. 53. A method of producing kvass, which involves preparing the recipe components, mixing rye malt, barley malt, rye flour, sugar, kvass wort concentrate and drinking water, infusion when heated, adding drinking water, lactic acid and baker's yeast, fermentation, phase separation, blending separated liquid phase with sugar syrup and bottling, characterized in that the prepared plum squeeze is extracted with liquid carbon dioxide with separation of the corresponding miscella, prepared Jerusalem artichoke p 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 1 hour, impregnated with a separated miscella with a simultaneous increase in pressure, depressurized to atmospheric with simultaneous freezing of Jerusalem artichoke, crushed and served for infusion in an amount of about 14.4% of the sugar consumption rate. 54. A method of producing kvass, which involves preparing the recipe components, mixing rye malt, barley malt, rye flour, sugar, kvass wort concentrate and drinking water, infusion when heated, adding drinking water, lactic acid and baker's yeast, fermentation, phase separation, blending separated liquid phase with sugar syrup and bottling, characterized in that the prepared peach squeeze is extracted with liquid carbon dioxide with separation of the corresponding miscella prepared to the topins the drill is cut, dried in the microwave field to a residual moisture content of about 20% with a microwave field power that ensures the artichoke is heated to a temperature inside the pieces of 80-90 ° C for at least 1 hour, impregnated with a separate miscella with a simultaneous increase in pressure, and the pressure is released to atmospheric with the simultaneous freezing of Jerusalem artichoke, crushed and served for infusion in an amount of about 14.4% of the sugar consumption rate. 55. A method of producing kvass, which involves preparing the recipe components, mixing rye malt, barley malt, rye flour, sugar, kvass wort concentrate and drinking water, infusion when heated, adding drinking water, lactic acid and baker's yeast, fermentation, phase separation, blending separated liquid phase with sugar syrup and bottling, characterized in that the prepared apple squeeze is extracted with liquid carbon dioxide with separation of the corresponding miscella, the prepared Jerusalem artichoke p 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 1 hour, impregnated with a separated miscella with a simultaneous increase in pressure, depressurized to atmospheric with simultaneous freezing of Jerusalem artichoke, crushed and served for infusion in an amount of about 14.4% of the sugar consumption rate. 56. A method of producing kvass, which involves preparing the recipe components, mixing rye malt, barley malt, rye flour, sugar, kvass wort concentrate and drinking water, infusion when heated, adding drinking water, lactic acid and baker's yeast, fermentation, phase separation, blending separated liquid phase with sugar syrup and bottling, characterized in that the prepared cherry plum extract is extracted with liquid carbon dioxide with separation of the corresponding miscella, the prepared Jerusalem artichoke p 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 1 hour, impregnated with a separated miscella with a simultaneous increase in pressure, depressurized to atmospheric with simultaneous freezing of Jerusalem artichoke, crushed and served for infusion in an amount of about 14.4% of the sugar consumption rate. 57. A method of producing kvass, which involves preparing the recipe components, mixing rye malt, barley malt, rye flour, sugar, kvass wort concentrate and drinking water, insisting upon heating, adding drinking water, lactic acid and baker's yeast, fermentation, phase separation, blending separated liquid phase with sugar syrup and bottling, characterized in that the prepared thorns are extracted with liquid carbon dioxide with separation of the corresponding miscella, the prepared Jerusalem artichoke p 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 1 hour, impregnated with a separated miscella with a simultaneous increase in pressure, depressurized to atmospheric with simultaneous freezing of Jerusalem artichoke, crushed and served for infusion in an amount of about 14.4% of the sugar consumption rate. 58. A method of producing kvass, which involves preparing the recipe components, mixing rye malt, barley malt, rye flour, sugar, kvass wort concentrate and drinking water, infusion when heated, adding drinking water, lactic acid and baker's yeast, fermentation, phase separation, blending separated liquid phase with sugar syrup and bottling, characterized in that the prepared strawberry squeeze is extracted with liquid carbon dioxide with separation of the corresponding miscella, the prepared topin the mbur is cut, dried in the microwave field to a residual moisture content of about 20% with a microwave field power that ensures the artichoke is heated to a temperature inside the pieces of 80-90 ° C for at least 1 hour, impregnated with a separated miscella with a simultaneous increase in pressure, and the pressure is released to atmospheric with the simultaneous freezing of Jerusalem artichoke, crushed and served for infusion in an amount of about 14.4% of the sugar consumption rate. 59. A method of producing kvass, which involves preparing the recipe components, mixing rye malt, barley malt, rye flour, sugar, kvass wort concentrate and drinking water, heating infusion, adding drinking water, lactic acid and baker's yeast, fermentation, phase separation, blending separated liquid phase with sugar syrup and bottling, characterized in that the prepared cowberry squeeze is extracted with liquid carbon dioxide with separation of the corresponding miscella prepared to the topins the drill is cut, dried in the microwave field to a residual moisture content of about 20% with a microwave field power that ensures the artichoke is heated to a temperature inside the pieces of 80-90 ° C for at least 1 hour, impregnated with a separate miscella with a simultaneous increase in pressure, and the pressure is released to atmospheric with the simultaneous freezing of Jerusalem artichoke, crushed and served for infusion in an amount of about 14.4% of the sugar consumption rate. 60. A method of producing kvass, which involves preparing the recipe components, mixing rye malt, barley malt, rye flour, sugar, kvass wort concentrate and drinking water, infusion when heated, adding drinking water, lactic acid and baker's yeast, fermentation, phase separation, blending separated liquid phase with sugar syrup and bottling, characterized in that the prepared blueberry squeeze is extracted with liquid carbon dioxide with separation of the corresponding miscella prepared to the topins the drill is cut, dried in the microwave field to a residual moisture content of about 20% with a microwave field power that ensures the artichoke is heated to a temperature inside the pieces of 80-90 ° C for at least 1 hour, impregnated with a separate miscella with a simultaneous increase in pressure, and the pressure is released to atmospheric with the simultaneous freezing of Jerusalem artichoke, crushed and served for infusion in an amount of about 14.4% of the sugar consumption rate. 61. A method of producing kvass, which involves preparing the recipe components, mixing rye malt, barley malt, rye flour, sugar, kvass wort concentrate and drinking water, insisting upon heating, adding drinking water, lactic acid and baker's yeast, fermentation, phase separation, blending separated liquid phase with sugar syrup and bottling, characterized in that the prepared blueberry squeeze is extracted with liquid carbon dioxide with separation of the corresponding miscella, the prepared Jerusalem artichoke ur 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 1 hour, impregnated with a separated miscella with a simultaneous increase in pressure, depressurized to atmospheric with the simultaneous freezing of Jerusalem artichoke, crushed and served for infusion in an amount of about 14.4% of the sugar consumption rate. 62. A method of producing kvass, which involves preparing the recipe components, mixing rye malt, barley malt, rye flour, sugar, kvass wort concentrate and drinking water, insisting upon heating, adding drinking water, lactic acid and baker's yeast, fermentation, phase separation, blending separated liquid phase with sugar syrup and bottling, characterized in that the prepared squeeze pomace is extracted with liquid carbon dioxide with separation of the corresponding miscella prepared to the topins the drill is cut, dried in the microwave field to a residual moisture content of about 20% with a microwave field power that ensures the artichoke is heated to a temperature inside the pieces of 80-90 ° C for at least 1 hour, impregnated with a separate miscella with a simultaneous increase in pressure, and the pressure is released to atmospheric with the simultaneous freezing of Jerusalem artichoke, crushed and served for infusion in an amount of about 14.4% of the sugar consumption rate. 63. A method of producing kvass, which involves preparing the recipe components, mixing rye malt, barley malt, rye flour, sugar, kvass wort concentrate and drinking water, insisting upon heating, adding drinking water, lactic acid and baker's yeast, fermentation, phase separation, blending separated liquid phase with sugar syrup and bottling, characterized in that the prepared blackberry squeeze is extracted with liquid carbon dioxide with separation of the corresponding miscella, prepared Jerusalem artichoke ur 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 1 hour, impregnated with a separated miscella with a simultaneous increase in pressure, depressurized to atmospheric with the simultaneous freezing of Jerusalem artichoke, crushed and served for infusion in an amount of about 14.4% of the sugar consumption rate. 64. A method of producing kvass, which involves preparing the recipe components, mixing rye malt, barley malt, rye flour, sugar, kvass wort concentrate and drinking water, heating infusion, adding drinking water, lactic acid and baker's yeast, fermentation, phase separation, blending separated liquid phase with sugar syrup and bottling, characterized in that the prepared raspberry extract is extracted with liquid carbon dioxide with separation of the corresponding miscella, prepared Jerusalem artichoke ur 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 1 hour, impregnated with a separated miscella with a simultaneous increase in pressure, depressurized to atmospheric with the simultaneous freezing of Jerusalem artichoke, crushed and served for infusion in an amount of about 14.4% of the sugar consumption rate. 65. A method of producing kvass, which involves preparing the recipe components, mixing rye malt, barley malt, rye flour, sugar, kvass wort concentrate and drinking water, heating infusion, adding drinking water, lactic acid and baker's yeast, fermentation, phase separation, blending separated liquid phase with sugar syrup and bottling, characterized in that the prepared cranberry marc extract is extracted with liquid carbon dioxide with separation of the corresponding miscella prepared to the topins the drill is cut, dried in the microwave field to a residual moisture content of about 20% with a microwave field power that ensures the artichoke is heated to a temperature inside the pieces of 80-90 ° C for at least 1 hour, impregnated with a separate miscella with a simultaneous increase in pressure, and the pressure is released to atmospheric with the simultaneous freezing of Jerusalem artichoke, crushed and served for infusion in an amount of about 14.4% of the sugar consumption rate. 66. A method of producing kvass, which involves preparing the recipe components, mixing rye malt, barley malt, rye flour, sugar, kvass wort concentrate and drinking water, heating infusion, adding drinking water, lactic acid and baker's yeast, fermentation, phase separation, blending separated liquid phase with sugar syrup and bottling, characterized in that the prepared gooseberry squeeze is extracted with liquid carbon dioxide with separation of the corresponding miscella, prepared swamp cut the nambour, dried in the microwave field to a residual moisture content of about 20% with a microwave field power that ensures the artichoke is heated to a temperature inside the pieces of 80-90 ° C, for at least 1 hour, impregnated with a separated miscella with a simultaneous increase in pressure, depressurized to atmospheric with simultaneous freezing of Jerusalem artichoke, crushed and served for infusion in an amount of about 14.4% of the sugar consumption rate. 67. A method of producing kvass, which involves preparing the recipe components, mixing rye malt, barley malt, rye flour, sugar, kvass wort concentrate and drinking water, insisting upon heating, adding drinking water, lactic acid and baker's yeast, fermentation, phase separation, blending separated liquid phase with sugar syrup and bottling, characterized in that the prepared redcurrant squeeze is extracted with liquid carbon dioxide with separation of the corresponding miscella, prepared Jerusalem artichoke is cut, dried in a microwave field to a residual moisture content of about 20% with a microwave field power that ensures that Jerusalem artichoke is heated to a temperature inside the pieces of 80-90 ° C for at least 1 hour, impregnated with a separate miscella with a simultaneous increase in pressure, and the pressure is released to atmospheric with the simultaneous freezing of Jerusalem artichoke, crushed and served for infusion in an amount of about 14.4% of the sugar consumption rate. 68. A method of producing kvass, which involves preparing the recipe components, mixing rye malt, barley malt, rye flour, sugar, kvass wort concentrate and drinking water, insisting upon heating, adding drinking water, lactic acid and baker's yeast, fermentation, phase separation, blending separated liquid phase with sugar syrup and bottling, characterized in that the prepared blackcurrant squeeze is extracted with liquid carbon dioxide with separation of the corresponding miscella, prepared Jerusalem artichoke is cut, dried in a microwave field to a residual moisture content of about 20% with a microwave field power that ensures that Jerusalem artichoke is heated to a temperature inside the pieces of 80-90 ° C for at least 1 hour, impregnated with a separate miscella with a simultaneous increase in pressure, and the pressure is released to atmospheric with simultaneous freezing of Jerusalem artichoke, crushed and served for infusion in an amount of about 14.4% of the sugar consumption rate. 69. A method of producing kvass, which involves preparing the recipe components, mixing rye malt, barley malt, rye flour, sugar, kvass wort concentrate and drinking water, insisting upon heating, adding drinking water, lactic acid and baker's yeast, fermentation, phase separation, blending separated liquid phase with sugar syrup and bottling, characterized in that the prepared sea buckthorn squeeze is extracted with liquid carbon dioxide with separation of the corresponding miscella, the prepared topin the mbur is cut, dried in the microwave field to a residual moisture content of about 20% with a microwave field power that ensures the artichoke is heated to a temperature inside the pieces of 80-90 ° C for at least 1 hour, impregnated with a separated miscella with a simultaneous increase in pressure, and the pressure is released to atmospheric with simultaneous pouring to atmospheric while freezing Jerusalem artichoke, crush and serve for infusion in an amount of about 14.4% of the sugar consumption rate. 70. A method of producing kvass, which involves preparing the recipe components, mixing rye malt, barley malt, rye flour, sugar, kvass wort concentrate and drinking water, heating infusion, adding drinking water, lactic acid and baker's yeast, fermentation, phase separation, blending separated liquid phase with sugar syrup and bottling, characterized in that the prepared cloudberry extract is extracted with liquid carbon dioxide with separation of the corresponding miscella prepared to the topins the drill is cut, dried in the microwave field to a residual moisture content of about 20% with a microwave field power that ensures the artichoke is heated to a temperature inside the pieces of 80-90 ° C for at least 1 hour, impregnated with a separate miscella with a simultaneous increase in pressure, and the pressure is released to atmospheric with the simultaneous freezing of Jerusalem artichoke, crushed and served for infusion in an amount of about 14.4% of the sugar consumption rate. 71. A method of producing kvass, which involves preparing the recipe components, mixing rye malt, barley malt, rye flour, sugar, kvass wort concentrate and drinking water, insisting upon heating, adding drinking water, lactic acid and baker's yeast, fermentation, phase separation, blending separated liquid phase with sugar syrup and bottling, characterized in that the prepared cherry extract is extracted with liquid carbon dioxide with separation of the corresponding miscella prepared to the topins the drill is cut, dried in the microwave field to a residual moisture content of about 20% with a microwave field power that ensures the artichoke is heated to a temperature inside the pieces of 80-90 ° C for at least 1 hour, impregnated with a separate miscella with a simultaneous increase in pressure, and the pressure is released to atmospheric with the simultaneous freezing of Jerusalem artichoke, crushed and served for infusion in an amount of about 14.4% of the sugar consumption rate. 72. A method of producing kvass, which involves preparing the recipe components, mixing rye malt, barley malt, rye flour, sugar, kvass wort concentrate and drinking water, insisting upon heating, adding drinking water, lactic acid and baker's yeast, fermentation, phase separation, blending separated liquid phase with sugar syrup and bottling, characterized in that the prepared citrus squeeze is extracted with liquid carbon dioxide with separation of the corresponding miscella prepared to the topins the drill is cut, dried in the microwave field to a residual moisture content of about 20% with a microwave field power that ensures the artichoke is heated to a temperature inside the pieces of 80-90 ° C for at least 1 hour, impregnated with a separate miscella with a simultaneous increase in pressure, and the pressure is released to atmospheric with the simultaneous freezing of Jerusalem artichoke, crushed and served for infusion in an amount of about 14.4% of the sugar consumption rate. 73. A method of producing kvass, which involves preparing the recipe components, mixing rye malt, barley malt, rye flour, sugar, kvass wort concentrate and drinking water, insisting upon heating, adding drinking water, lactic acid and baker's yeast, fermentation, phase separation, blending separated liquid phase with sugar syrup and bottling, characterized in that the prepared mulberry extract is extracted with liquid carbon dioxide with separation of the corresponding miscella, the prepared topin the mbur is cut, dried in the microwave field to a residual moisture content of about 20% with a microwave field power that ensures the artichoke is heated to a temperature inside the pieces of 80-90 ° C for at least 1 hour, impregnated with a separated miscella with a simultaneous increase in pressure, and the pressure is released to atmospheric with the simultaneous freezing of Jerusalem artichoke, crushed and served for infusion in an amount of about 14.4% of the sugar consumption rate. 74. A method of producing kvass, which involves preparing the recipe components, mixing rye malt, barley malt, rye flour, sugar, kvass wort concentrate and drinking water, insisting upon heating, adding drinking water, lactic acid and baker's yeast, fermentation, phase separation, blending separated liquid phase with sugar syrup and bottling, characterized in that the prepared medlar squeeze is extracted with liquid carbon dioxide with separation of the corresponding miscella prepared to the topins the drill is cut, dried in the microwave field to a residual moisture content of about 20% with a microwave field power that ensures the artichoke is heated to a temperature inside the pieces of 80-90 ° C for at least 1 hour, impregnated with a separate miscella with a simultaneous increase in pressure, and the pressure is released to atmospheric with the simultaneous freezing of Jerusalem artichoke, crushed and served for infusion in an amount of about 14.4% of the sugar consumption rate. 75. A method of producing kvass, which involves preparing the recipe components, mixing rye malt, barley malt, rye flour, sugar, kvass wort concentrate and drinking water, heating infusion, adding drinking water, lactic acid and baker's yeast, fermentation, phase separation, blending separated liquid phase with sugar syrup and bottling, characterized in that the prepared Chinese magnolia vine is extracted with liquid carbon dioxide with separation of the corresponding miscella prepared to the topin the drill is cut, dried in the microwave field to a residual moisture content of about 20% with a microwave field power that ensures the artichoke is heated to a temperature inside the pieces of 80-90 ° C for at least 1 hour, impregnated with a separate miscella with a simultaneous increase in pressure, and the pressure is released to atmospheric with the simultaneous freezing of Jerusalem artichoke, crushed and served for infusion in an amount of about 14.4% of the sugar consumption rate. 76. A method of producing kvass, which involves preparing the recipe components, mixing rye malt, barley malt, rye flour, sugar, kvass wort concentrate and drinking water, infusion when heated, adding drinking water, lactic acid and baker's yeast, fermentation, phase separation, blending separated liquid phase with sugar syrup and pouring, characterized in that the prepared nutmeg is extracted with liquid carbon dioxide with separation of the corresponding miscella, the prepared Jerusalem artichoke 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 1 hour, impregnated with a separated miscella with a simultaneous increase in pressure, depressurized to atmospheric s at the same time freezing Jerusalem artichoke, crushed and served for infusion in an amount of about 14.4% of sugar consumption norm. 77. A method of producing kvass, which involves preparing the recipe components, mixing rye malt, barley malt, rye flour, sugar, kvass wort concentrate and drinking water, infusion when heated, adding drinking water, lactic acid and baker's yeast, fermentation, phase separation, blending separated liquid phase with sugar syrup and bottling, characterized in that the prepared nutmeg is extracted with liquid carbon dioxide with separation of the corresponding miscella, the prepared Jerusalem artichoke 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 1 hour, impregnated with a separated miscella with a simultaneous increase in pressure, depressurized to atmospheric s at the same time freezing Jerusalem artichoke, crushed and served for infusion in an amount of about 14.4% of sugar consumption norm. 78. A method of producing kvass, which involves preparing the recipe components, mixing rye malt, barley malt, rye flour, sugar, kvass wort concentrate and drinking water, infusion when heated, adding drinking water, lactic acid and baker's yeast, fermentation, phase separation, blending separated liquid phase with sugar syrup and bottling, characterized in that the prepared noble laurel is extracted with liquid carbon dioxide with separation of the corresponding miscella, the prepared Jerusalem artichoke p 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 1 hour, impregnated with a separated miscella with a simultaneous increase in pressure, depressurized to atmospheric with simultaneous freezing of Jerusalem artichoke, crushed and served for infusion in an amount of about 14.4% of the sugar consumption rate. 79. A method of producing kvass, which involves preparing the recipe components, mixing rye malt, barley malt, rye flour, sugar, kvass wort concentrate and drinking water, infusion when heated, adding drinking water, lactic acid and baker's yeast, fermentation, phase separation, blending separated liquid phase with sugar syrup and bottling, characterized in that the prepared cinnamon laurel is extracted with liquid carbon dioxide with separation of the corresponding miscella, the prepared Jerusalem artichoke n 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 1 hour, impregnated with a separated miscella with a simultaneous increase in pressure, depressurized to atmospheric s at the same time freezing Jerusalem artichoke, crushed and served for infusion in an amount of about 14.4% of sugar consumption norm. 80. A method of producing kvass, which involves preparing the recipe components, mixing rye malt, barley malt, rye flour, sugar, kvass wort concentrate and drinking water, insisting upon heating, adding drinking water, lactic acid and baker's yeast, fermentation, phase separation, blending separated liquid phase with sugar syrup and bottling, characterized in that the prepared catnip is extracted with liquid carbon dioxide with separation of the corresponding miscella, the prepared Jerusalem artichoke p 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 1 hour, impregnated with a separated miscella with a simultaneous increase in pressure, depressurized to atmospheric with simultaneous freezing of Jerusalem artichoke, crushed and served for infusion in an amount of about 14.4% of the sugar consumption rate. 81. A method of producing kvass, which involves preparing the recipe components, mixing rye malt, barley malt, rye flour, sugar, kvass wort concentrate and drinking water, infusion when heated, adding drinking water, lactic acid and baker's yeast, fermentation, phase separation, blending separated liquid phase with sugar syrup and bottling, characterized in that the prepared clary sage is extracted with liquid carbon dioxide with separation of the corresponding miscella, the prepared Jerusalem artichoke p 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 1 hour, impregnated with a separated miscella with a simultaneous increase in pressure, depressurized to atmospheric with simultaneous freezing of Jerusalem artichoke, crushed and served for infusion in an amount of about 14.4% of the sugar consumption rate. 82. A method of producing kvass, which involves preparing the recipe components, mixing rye malt, barley malt, rye flour, sugar, kvass wort concentrate and drinking water, infusion when heated, adding drinking water, lactic acid and baker's yeast, fermentation, phase separation, blending separated liquid phase with sugar syrup and bottling, characterized in that the prepared salvia officinalis is extracted with liquid carbon dioxide with separation of the corresponding miscella, prepared topin the embryo is cut, dried in the microwave field to a residual moisture content of about 20% with a microwave field power that ensures that Jerusalem artichoke is heated to a temperature inside the pieces of 80-90 ° C for at least 1 hour, impregnated with a separated miscella with a simultaneous increase in pressure, depressurized to atmospheric with the simultaneous freezing of Jerusalem artichoke, crushed and served for infusion in an amount of about 14.4% of the sugar consumption rate. 83. A method of producing kvass, which involves preparing the recipe components, mixing rye malt, barley malt, rye flour, sugar, kvass wort concentrate and drinking water, insisting upon heating, adding drinking water, lactic acid and baker's yeast, fermentation, phase separation, blending separated liquid phase with sugar syrup and bottling, characterized in that the prepared allspice is extracted with liquid carbon dioxide with separation of the corresponding miscella, the prepared Jerusalem artichoke 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 1 hour, impregnated with a separated miscella with a simultaneous increase in pressure, depressurized to atmospheric s at the same time freezing Jerusalem artichoke, crushed and served for infusion in an amount of about 14.4% of sugar consumption norm. 84. A method of producing kvass, which involves preparing the recipe components, mixing rye malt, barley malt, rye flour, sugar, kvass wort concentrate and drinking water, insisting upon heating, adding drinking water, lactic acid and baker's yeast, fermentation, phase separation, blending separated liquid phase with sugar syrup and bottling, characterized in that the prepared dill seeds are extracted with liquid carbon dioxide with separation of the corresponding miscella, the prepared Jerusalem artichoke n 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 1 hour, impregnated with a separated miscella with a simultaneous increase in pressure, depressurized to atmospheric s at the same time freezing Jerusalem artichoke, crushed and served for infusion in an amount of about 14.4% of sugar consumption norm. 85. A method of producing kvass, which involves preparing the recipe components, mixing rye malt, barley malt, rye flour, sugar, kvass wort concentrate and drinking water, infusion with heating, adding drinking water, lactic acid and baker's yeast, fermentation, phase separation, blending separated liquid phase with sugar syrup and bottling, characterized in that the prepared leaves of blackcurrant are extracted with liquid carbon dioxide with separation of the corresponding miscella, prepared the inambour is cut, dried in the microwave field to a residual moisture content of about 20% with a microwave field power that ensures the artichoke is heated to a temperature inside the pieces of 80-90 ° C for at least 1 hour, impregnated with a separated miscella with a simultaneous increase in pressure, depressurized to atmospheric with simultaneous freezing of Jerusalem artichoke, crushed and served for infusion in an amount of about 14.4% of the sugar consumption rate. 86. A method of producing kvass, which involves preparing the recipe components, mixing rye malt, barley malt, rye flour, sugar, kvass wort concentrate and drinking water, heating infusion, adding drinking water, lactic acid and baker's yeast, fermentation, phase separation, blending separated liquid phase with sugar syrup and bottling, characterized in that the prepared rose flowers are extracted with liquid carbon dioxide with separation of the corresponding miscella, the prepared Jerusalem artichoke they are set, dried in a microwave field to a residual moisture content of about 20% with a microwave field power that ensures Jerusalem artichoke is heated to a temperature inside the pieces of 80-90 ° C for at least 1 hour, impregnated with a separated miscella with a simultaneous increase in pressure, depressurized to atmospheric pressure simultaneous freezing of Jerusalem artichoke, crushed and served for infusion in an amount of about 14.4% of the norm of sugar consumption. 87. A method of producing kvass, which involves preparing the recipe components, mixing rye malt, barley malt, rye flour, sugar, kvass wort concentrate and drinking water, insisting upon heating, adding drinking water, lactic acid and baker's yeast, fermentation, phase separation, blending separated liquid phase with sugar syrup and bottling, characterized in that the prepared linden flowers are extracted with liquid carbon dioxide with separation of the corresponding miscella, the prepared Jerusalem artichoke they are set, dried in a microwave field to a residual moisture content of about 20% with a microwave field power that ensures Jerusalem artichoke is heated to a temperature inside the pieces of 80-90 ° C for at least 1 hour, impregnated with a separated miscella with a simultaneous increase in pressure, depressurized to atmospheric pressure simultaneous freezing of Jerusalem artichoke, crushed and served for infusion in an amount of about 14.4% of the norm of sugar consumption. 88. A method of producing kvass, which involves preparing the recipe components, mixing rye malt, barley malt, rye flour, sugar, kvass wort concentrate and drinking water, insisting upon heating, adding drinking water, lactic acid and baker's yeast, fermentation, phase separation, blending separated liquid phase with sugar syrup and bottling, characterized in that the prepared violet flowers are extracted with liquid carbon dioxide with separation of the corresponding miscella, the prepared Jerusalem artichoke n 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 1 hour, impregnated with a separated miscella with a simultaneous increase in pressure, depressurized to atmospheric s at the same time freezing Jerusalem artichoke, crushed and served for infusion in an amount of about 14.4% of sugar consumption norm. 89. A method of producing kvass, which involves preparing the recipe components, mixing rye malt, barley malt, rye flour, sugar, kvass wort concentrate and drinking water, insisting upon heating, adding drinking water, lactic acid and baker's yeast, fermentation, phase separation, blending separated liquid phase with sugar syrup and bottling, characterized in that the prepared jasmine flowers are extracted with liquid carbon dioxide with separation of the corresponding miscella, the prepared Jerusalem artichoke 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 1 hour, impregnated with a separated miscella with a simultaneous increase in pressure, depressurized to atmospheric s at the same time freezing Jerusalem artichoke, crushed and served for infusion in an amount of about 14.4% of sugar consumption norm. 90. A method of producing kvass, which involves preparing the recipe components, mixing rye malt, barley malt, rye flour, sugar, kvass wort concentrate and drinking water, heating infusion, adding drinking water, lactic acid and baker's yeast, fermentation, phase separation, blending separated liquid phase with sugar syrup and bottling, characterized in that the prepared geranium flowers are extracted with liquid carbon dioxide with separation of the corresponding miscella, the prepared Jerusalem artichoke n 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 1 hour, impregnated with a separated miscella with a simultaneous increase in pressure, depressurized to atmospheric s at the same time freezing Jerusalem artichoke, crushed and served for infusion in an amount of about 14.4% of sugar consumption norm.