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RU2015145650A - Method for the production of dried kvass in Polish - Google Patents

Method for the production of dried kvass in Polish Download PDF

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Publication number
RU2015145650A
RU2015145650A RU2015145650A RU2015145650A RU2015145650A RU 2015145650 A RU2015145650 A RU 2015145650A RU 2015145650 A RU2015145650 A RU 2015145650A RU 2015145650 A RU2015145650 A RU 2015145650A RU 2015145650 A RU2015145650 A RU 2015145650A
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RU
Russia
Prior art keywords
polish
dried
boiling water
microwave field
jerusalem artichoke
Prior art date
Application number
RU2015145650A
Other languages
Russian (ru)
Inventor
Олег Иванович Квасенков
Original Assignee
Олег Иванович Квасенков
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
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Publication date
Application filed by Олег Иванович Квасенков filed Critical Олег Иванович Квасенков
Priority to RU2015145650A priority Critical patent/RU2015145650A/en
Publication of RU2015145650A publication Critical patent/RU2015145650A/en

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  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Claims (1)

Способ выработки кваса сухарного по-польски, предусматривающий подготовку рецептурных компонентов, резку ржаного хлеба, его сушку, заливку кипятком, выдержку в течение 2-3 часов, разделение фаз, добавление к отделенной жидкой фазе сахара, лимонной кислоты и закваски, сбраживание и розлив, отличающийся тем, что подготовленный топинамбур нарезают, сушат в поле СВЧ до остаточной влажности около 20% при мощности поля СВЧ, обеспечивающей разогрев топинамбура до температуры внутри кусочков 80-90°C, в течение не менее 1 часа, обжаривают, дробят и подают на заливку кипятком в количестве около 7,5% от массы ржаного хлеба, а в качестве закваски используют хлебопекарные дрожжи.A method for producing dried kvass in Polish, which involves preparing the recipe components, cutting rye bread, drying it, pouring boiling water, holding for 2-3 hours, separating the phases, adding sugar, citric acid and sourdough to the separated liquid phase, fermenting and bottling, characterized in that 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 provides heating of Jerusalem artichoke to a temperature inside the pieces of 80-90 ° C, for at least 1 hour, fry, crush and serve t pouring boiling water in an amount of about 7.5% by weight of rye bread, and baker's yeast is used as a starter culture.
RU2015145650A 2015-10-26 2015-10-26 Method for the production of dried kvass in Polish RU2015145650A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2015145650A RU2015145650A (en) 2015-10-26 2015-10-26 Method for the production of dried kvass in Polish

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2015145650A RU2015145650A (en) 2015-10-26 2015-10-26 Method for the production of dried kvass in Polish

Publications (1)

Publication Number Publication Date
RU2015145650A true RU2015145650A (en) 2017-04-27

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ID=58642208

Family Applications (1)

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RU2015145650A RU2015145650A (en) 2015-10-26 2015-10-26 Method for the production of dried kvass in Polish

Country Status (1)

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RU (1) RU2015145650A (en)

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