COMPONENT COMPOSITION FOR BITTER LIQUEUR Russian patent published in 1996 - IPC

FIELD: food industry. SUBSTANCE: bitter liqueur has the following components, kg/1000 dal: black currant leaves 40-50; bilberry leaves 17-23; marjoram herb 8-12; cowberry leaves 17-23; sweet clover 3.5-4.5; Bergenia pacifica leaves 2.5-3.5; Saint-Johns-wort herb 1.5-2.5; common balm herb 0.7-1.3; common wormwood herb 0.7-1.3; peppermint herb 3.5-4.5; dill seeds and herb 0.7-1.3; aspen bark 2-4; cedar nut 23-27; poplar buds 8-10; pine buds 2.8-3.2; peony root 6-8; garden angelica root 8-12; French honey-suckle root 5-12; rosewort root 0.7-1.3; licorice root 12-18; viburnum fruit 37-43; sea-buckthorn fruit 180-220; honey 510-590; sugar 270-330; color 130-170, and aqueous-spirituous liquid the rest. EFFECT: enhanced quality of product.