http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2596665-C1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e42fdf5271dd89919dfff5d9f1e32616 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-08 |
| filingDate | 2015-10-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2016-09-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5858906cab3f4e73d7e0de972cebce89 |
| publicationDate | 2016-09-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2596665-C1 |
| titleOfInvention | Method of producing sugar kvass with forest oregano |
| abstract | FIELD: food industry. n SUBSTANCE: invention relates to production of kvass. Method comprises preparation of recipe components, cutting rye bread and drying to browning. Scorzonera is cut, dried in a microwave field till the residual humidity of about 20 % at a microwave filed power providing warming of scorzonera inside the bits till the temperature of 80-90 °C. Drying for at least 1 hour. Then frying and grinding, pouring the listed components with boiling water, maintaining for 10-12 hours. Phases are separated. Adding to the separated liquid phase a starter in the form of bakery yeast, sugar and rye flour. Method then includes fermentation with infusion of marjoram, holding for 2-3 hours and bottling. n EFFECT: method allows to reduce the technological process duration, stabilize colour and increase foam stability of the end product owing to use of scorzonera. n 1 cl |
| priorityDate | 2015-10-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 29.