http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2596670-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-2596670-C1 |
| titleOfInvention | Method of producing sugar kvass with forest oregano |
| abstract | FIELD: food industry. n SUBSTANCE: invention relates to a technology of kvass production, namely to methods for production of sugar kvass with forest oregano. Method involves preparation of recipe components, cutting of rye bread, its drying to browning. Then comes cutting of girasol, its drying in a microwave field till the residual humidity of about 20 % at a microwave filed power providing warming of girasol inside the bits till the temperature of 80-90 °C during at least 1 hour. Then comes frying and grinding, pouring the listed components with boiling water in an amount of approximately 7.5 % of the weight of the rye bread, maintaining for 10-12 hours. Then comes separation of phases, addition to the separated liquid phase of a starter in the form of bakery yeast, sugar and rye flour, fermentation, blending with infusion of forest oregano. Then maintaining for 2-3 hours and bottling. n EFFECT: method enables to reduce duration of technological process, stabilize colour and increase stability of foam in finished product. 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: 24.