METHOD FOR PREPARING VEGETABLE-BASE RAW TINCTURE Russian patent published in 2003 - IPC

FIELD: food and liqueur and vodka industry. SUBSTANCE: vegetable- -base raw tincture are prepared with elevated (by 7-74%) content of total extract and elevated (by 33%) storage time using method involving preliminary rough grinding vegetable raw to dispersity index 300-600 mcm and the following addition of protonating substances taken among the sugar group. Mixing is carried out in the mass ratio of vegetable raw to sugar from 1:1 to 1:3, respectively, and with grinding mixture. Then the prepared ground product is poured with an aqueous-alcoholic solution, stirred and infused for 24 h. Then product is filtered under pressure (preferably at 0.5-10 kg/cm²), filtrate exposing for 24 h and repeated filtration under pressure. EFFECT: enhanced extraction degree, reduced time in tinctures preparing. 4 cl, 1 tbl, 5 ex