FIELD: alcoholic beverage industry. SUBSTANCE: liqueur of 24-25% vol. contains the following ingredients per 1000 dal: coffee, 20.0-30.0 kg; sage, 2.5-3.5 kg; sea staff, 0.5-1.5 kg; raspberry essence, 0.03-0.07 kg; honey essence, 0.05-0.16 kg; rose oil, 0.01-0.02; brandy, 150.0-200.0 l; sugar, 180.0-220.0 kg; color, 50.0-100.0 kg; vanillin, 0.05-0.1 kg; aqueous-alcohol liquid, the balance. EFFECT: new mild taste.
Title | Year | Author | Number |
---|---|---|---|
COMPONENT COMPOSITION FOR SWEET LIQUEUR | 1993 |
|
RU2053284C1 |
BALSAM ""USSURI SURPRISE" | 1993 |
|
RU2091464C1 |
COMPONENT COMPOSITION FOR LIQUEUR | 1993 |
|
RU2053278C1 |
COMPONENT COMPOSITION FOR BALSAM | 1994 |
|
RU2053265C1 |
BITTER TINCTURE | 0 |
|
SU1788964A3 |
COMPOSITION FOR BALSAM "USSURIISKY SYURPRIZ" | 1997 |
|
RU2120983C1 |
COMPOSITION FOR LIQUEUR "OLD VLADIVOSTOK" | 1993 |
|
RU2091458C1 |
COMPOSITION FOR LIQUEUR "VELVET ANTLERS ON BRANDY" | 1994 |
|
RU2092538C1 |
LIQUOR "SHIPOVNIK NA KONIYAKE" | 1993 |
|
RU2091466C1 |
COMPONENT COMPOSITION FOR BALSAM | 1993 |
|
RU2053283C1 |
Authors
Dates
1997-09-27—Published
1993-03-23—Filed