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RU2015145658A - 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
RU2015145658A
RU2015145658A RU2015145658A RU2015145658A RU2015145658A RU 2015145658 A RU2015145658 A RU 2015145658A RU 2015145658 A RU2015145658 A RU 2015145658A RU 2015145658 A RU2015145658 A RU 2015145658A RU 2015145658 A RU2015145658 A RU 2015145658A
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RU
Russia
Prior art keywords
polish
dried
microwave field
production
chicory
Prior art date
Application number
RU2015145658A
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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Application filed by Олег Иванович Квасенков filed Critical Олег Иванович Квасенков
Priority to RU2015145658A priority Critical patent/RU2015145658A/en
Publication of RU2015145658A publication Critical patent/RU2015145658A/en

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Claims (1)

Способ выработки кваса сухарного по-польски, предусматривающий подготовку рецептурных компонентов, резку ржаного хлеба, его сушку, заливку кипятком, выдержку в течение 2-3 ч, разделение фаз, добавление к отделенной жидкой фазе сахара, лимонного сока и закваски, сбраживание и розлив, отличающийся тем, что подготовленный цикорий нарезают, сушат в поле СВЧ до остаточной влажности около 20% при мощности поля СВЧ, обеспечивающей разогрев цикория до температуры внутри кусочков 80-90°С, в течение не менее 1 ч, 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 it with boiling water, holding for 2-3 hours, separating the phases, adding sugar, lemon juice and sourdough to the separated liquid phase, fermenting and bottling, characterized in that the prepared chicory is cut, dried in the microwave field to a residual moisture content of about 20% with a microwave field power that ensures the chicory is heated to a temperature inside the pieces of 80-90 ° C for at least 1 hour, fried, crushed and served for filling boiling tkom in an amount of about 7.5% by weight of rye bread, and baker's yeast is used as a starter culture.
RU2015145658A 2015-10-26 2015-10-26 Method for the production of dried kvass in Polish RU2015145658A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2015145658A RU2015145658A (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
RU2015145658A RU2015145658A (en) 2015-10-26 2015-10-26 Method for the production of dried kvass in Polish

Publications (1)

Publication Number Publication Date
RU2015145658A true RU2015145658A (en) 2017-04-28

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RU2015145658A RU2015145658A (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) RU2015145658A (en)

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