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RU2015154622A - Method for the production of maple kvass - Google Patents

Method for the production of maple kvass Download PDF

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Publication number
RU2015154622A
RU2015154622A RU2015154622A RU2015154622A RU2015154622A RU 2015154622 A RU2015154622 A RU 2015154622A RU 2015154622 A RU2015154622 A RU 2015154622A RU 2015154622 A RU2015154622 A RU 2015154622A RU 2015154622 A RU2015154622 A RU 2015154622A
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RU
Russia
Prior art keywords
maple
kvass
fermented
pouring
production
Prior art date
Application number
RU2015154622A
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.)
Filing date
Publication date
Application filed by Олег Иванович Квасенков filed Critical Олег Иванович Квасенков
Priority to RU2015154622A priority Critical patent/RU2015154622A/en
Publication of RU2015154622A publication Critical patent/RU2015154622A/en

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Claims (1)

Способ производства кленового кваса, предусматривающий подготовку рецептурных компонентов, дробление ржаных сухарей, их заливку забродившим кленовым соком, сбраживание и разделение фаз, отличающийся тем, что подготовленный овсяный корень нарезают, сушат в поле СВЧ до остаточной влажности около 20% при мощности поля СВЧ, обеспечивающей разогрев овсяного корня до температуры внутри кусочков 80-90°С, в течение не менее 1 часа, обжаривают, дробят и подают на заливку забродившим кленовым соком в количестве около 7,5% от массы ржаных сухарей.A method of producing maple kvass, which involves preparing the recipe components, crushing rye crackers, pouring them with fermented maple juice, fermenting and phase separation, characterized in that the prepared oat root is cut, dried in the microwave field to a residual moisture content of about 20% with a microwave field power that provides heating the oat root to a temperature inside the slices of 80-90 ° C for at least 1 hour, fry, crush and serve for pouring with fermented maple juice in an amount of about 7.5% by weight of rye crackers.
RU2015154622A 2015-12-21 2015-12-21 Method for the production of maple kvass RU2015154622A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2015154622A RU2015154622A (en) 2015-12-21 2015-12-21 Method for the production of maple kvass

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2015154622A RU2015154622A (en) 2015-12-21 2015-12-21 Method for the production of maple kvass

Publications (1)

Publication Number Publication Date
RU2015154622A true RU2015154622A (en) 2017-06-26

Family

ID=59240285

Family Applications (1)

Application Number Title Priority Date Filing Date
RU2015154622A RU2015154622A (en) 2015-12-21 2015-12-21 Method for the production of maple kvass

Country Status (1)

Country Link
RU (1) RU2015154622A (en)

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