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RU2015145668A - 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
RU2015145668A
RU2015145668A RU2015145668A RU2015145668A RU2015145668A RU 2015145668 A RU2015145668 A RU 2015145668A RU 2015145668 A RU2015145668 A RU 2015145668A RU 2015145668 A RU2015145668 A RU 2015145668A RU 2015145668 A RU2015145668 A RU 2015145668A
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RU
Russia
Prior art keywords
dried
polish
production
microwave field
rye bread
Prior art date
Application number
RU2015145668A
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 RU2015145668A priority Critical patent/RU2015145668A/en
Publication of RU2015145668A publication Critical patent/RU2015145668A/en

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Claims (1)

Способ производства 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, лимонной кислоты и закваски, сбраживание и розлив, отличающийся тем, что подготовленный якон нарезают, сушат в поле СВЧ до остаточной влажности около 20% при мощности поля СВЧ, обеспечивающей разогрев якона до температуры внутри кусочков 80-90°С, в течение не менее 1 ч, обжаривают, дробят и подают на заливку кипятком в количестве около 7,5% от массы ржаного хлеба, 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 dried kvass in Polish, which includes preparing the recipe components, cutting rye bread, drying it, pouring it with boiling water, holding for 2-3 hours, separating the phases, adding sugar, citric acid and starter to the separated liquid phase, fermenting and bottling, characterized in that the prepared anchon is cut, dried in the microwave field to a residual moisture content of about 20% with a microwave field power that ensures the heating of the apple to a temperature inside the pieces of 80-90 ° C, for at least 1 hour, fried, crushed and served for filling boiling tkom in the amount of about 7.5% by weight of rye bread, and as a sourdough, use a mixture of pure cultures of fermenting yeast race M and lactic acid bacteria races 11 and 13.
RU2015145668A 2015-10-26 2015-10-26 Method for the production of dried kvass in Polish RU2015145668A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2015145668A RU2015145668A (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
RU2015145668A RU2015145668A (en) 2015-10-26 2015-10-26 Method for the production of dried kvass in Polish

Publications (1)

Publication Number Publication Date
RU2015145668A true RU2015145668A (en) 2017-05-02

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Family Applications (1)

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RU2015145668A RU2015145668A (en) 2015-10-26 2015-10-26 Method for the production of dried kvass in Polish

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RU (1) RU2015145668A (en)

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