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RU2015143792A - Method for the production of caraway seeds - Google Patents

Method for the production of caraway seeds Download PDF

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Publication number
RU2015143792A
RU2015143792A RU2015143792A RU2015143792A RU2015143792A RU 2015143792 A RU2015143792 A RU 2015143792A RU 2015143792 A RU2015143792 A RU 2015143792A RU 2015143792 A RU2015143792 A RU 2015143792A RU 2015143792 A RU2015143792 A RU 2015143792A
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RU
Russia
Prior art keywords
production
phases
separating
boiling water
microwave field
Prior art date
Application number
RU2015143792A
Other languages
Russian (ru)
Inventor
Олег Иванович Квасенков
Original Assignee
Олег Иванович Квасенков
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Application filed by Олег Иванович Квасенков filed Critical Олег Иванович Квасенков
Priority to RU2015143792A priority Critical patent/RU2015143792A/en
Publication of RU2015143792A publication Critical patent/RU2015143792A/en

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  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Medicines Containing Material From Animals Or Micro-Organisms (AREA)

Claims (1)

Способ производства тминного кваса, предусматривающий подготовку рецептурных компонентов, дробление ржаных сухарей, их заливку кипятком, выдержку в течение около 3 ч, разделение фаз, добавление к жидкой фазе сахара, тмина и закваски, сбраживание и разделение фаз, отличающийся тем, что подготовленный скорцонер нарезают, сушат в поле СВЧ до остаточной влажности около 20% при мощности поля СВЧ, обеспечивающей разогрев скорцонера до температуры внутри кусочков 80-90°C, в течение не менее 1 ч, обжаривают, дробят и подают на заливку кипятком в количестве около 10% от массы сухарей, а в качестве закваски используют смесь чистых культур квасных дрожжей расы М и молочнокислых бактерий рас 11 и 13.A method for the production of caraway seeds kvass, which involves preparing the recipe components, crushing rye crackers, pouring them with boiling water, holding for about 3 hours, separating the phases, adding sugar, cumin and starter to the liquid phase, fermenting and separating the phases, characterized in that the prepared scorzoner is cut , dried in a microwave field to a residual moisture content of about 20% with a microwave field power that ensures scorzoner is heated to a temperature inside the pieces of 80-90 ° C for at least 1 hour, fried, crushed and served with boiling water in quantity TBE about 10% by weight of the biscuit, and as leaven mixture is used pure cultures of yeast kvass race M and lactobacilli races 11 and 13.
RU2015143792A 2015-10-14 2015-10-14 Method for the production of caraway seeds RU2015143792A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2015143792A RU2015143792A (en) 2015-10-14 2015-10-14 Method for the production of caraway seeds

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2015143792A RU2015143792A (en) 2015-10-14 2015-10-14 Method for the production of caraway seeds

Publications (1)

Publication Number Publication Date
RU2015143792A true RU2015143792A (en) 2017-04-18

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Family Applications (1)

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RU2015143792A RU2015143792A (en) 2015-10-14 2015-10-14 Method for the production of caraway seeds

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RU (1) RU2015143792A (en)

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