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RU2015147395A - Method for the production of beet-cracker kvass - Google Patents

Method for the production of beet-cracker kvass Download PDF

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Publication number
RU2015147395A
RU2015147395A RU2015147395A RU2015147395A RU2015147395A RU 2015147395 A RU2015147395 A RU 2015147395A RU 2015147395 A RU2015147395 A RU 2015147395A RU 2015147395 A RU2015147395 A RU 2015147395A RU 2015147395 A RU2015147395 A RU 2015147395A
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RU
Russia
Prior art keywords
kvass
cracker
beet
production
rye
Prior art date
Application number
RU2015147395A
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 RU2015147395A priority Critical patent/RU2015147395A/en
Publication of RU2015147395A publication Critical patent/RU2015147395A/en

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Claims (1)

Способ выработки свекольно-сухарного кваса, предусматривающий подготовку рецептурных компонентов, дробление ржаных сухарей, их заливку горячим свекольным отваром, настаивание в течение 10-12 часов, добавление ржаной муки и закваски, сбраживание и разделение фаз, отличающийся тем, что подготовленный тописолнечник нарезают, сушат в поле СВЧ до остаточной влажности около 17% при мощности поля СВЧ, обеспечивающей разогрев тописолнечника до температуры внутри кусочков 80-90°C, в течение не менее 1 часа, дробят и подают на заливку свекольным отваром в количестве около 50% от массы ржаных сухарей, а в качестве закваски используют хлебопекарные дрожжи.A method for the production of beet-cracker kvass, which involves preparing the recipe components, crushing rye crackers, pouring them with hot beetroot broth, infusing for 10-12 hours, adding rye flour and starter, fermentation and phase separation, characterized in that the prepared sunflower is cut, dried in the microwave field to a residual moisture content of about 17% with a microwave field power that provides heating of the topisolnik to a temperature inside the pieces of 80-90 ° C, for at least 1 hour, they are crushed and fed to the beetroot broth in an amount of about 50% by weight of rye bread, and to use as ferment baker's yeast.
RU2015147395A 2015-11-05 2015-11-05 Method for the production of beet-cracker kvass RU2015147395A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2015147395A RU2015147395A (en) 2015-11-05 2015-11-05 Method for the production of beet-cracker kvass

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2015147395A RU2015147395A (en) 2015-11-05 2015-11-05 Method for the production of beet-cracker kvass

Publications (1)

Publication Number Publication Date
RU2015147395A true RU2015147395A (en) 2017-05-12

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ID=58715163

Family Applications (1)

Application Number Title Priority Date Filing Date
RU2015147395A RU2015147395A (en) 2015-11-05 2015-11-05 Method for the production of beet-cracker kvass

Country Status (1)

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RU (1) RU2015147395A (en)

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Legal Events

Date Code Title Description
FA92 Acknowledgement of application withdrawn (lack of supplementary materials submitted)

Effective date: 20170609