METHOD OF "STRIZHAMENT" BITTERS PRODUCTION Russian patent published in 2009 - IPC C12G3/06 

FIELD: food products.

SUBSTANCE: at first, the first and the second drainage alcoholised infusion is prepared from vegetable raw material, in which 50% vol. proof aqueous-alcoholic liquid is poured in the ratio of 1:1, the mixture is infused for 6 days, then the first drainage is performed. The mixture is again filled with 40% vol. proof aqueous-alcoholic liquid in volume, equal to first drainage volume. The mixture is infused for 6 days, then the second drainage is performed, and the results of the drainages are mixed. The following raw material quantities are used (kg for 1000 decalitres): common sainfoin - 1.8-2.2, goose-tongue - 1.8-2.2, peppermint - 2.7-3.3, plaster clover - 1.8-2.2, common origanum - 0.9-1.1, thousand-leaf - 0.45-0.55, absinth sage - 0.45-0.55, garden angelica - 1.8-2.2, oak chipping - 1.8-2.2, common hyssop - 0.45-0.55, marigold flowers - 0.4-0.8, linden flowers - 0.1-0.5 and licorice - 0.3-0.7. Dye is solved in water in the ratio of 1:1, the solution is divided into two equal parts. Rectified drinking water is also divided into several parts. The following components are sequentially poured into blending tank: alcoholised infusion of vegetable raw material, rectified ethyl alcohol, part of water, one part of dye with grape brandy, 25% vol. proof alcoholised apple juice, the other part of dye and the rest of water in order to obtain the mixture volume needed. Obtained blending is mixed, maintained during not less than 24 hours and subjected to filtering. The alcohol used must be highly rectified ethyl alcohol or "Extra". The blending should be mixed periodically after addition of each component during 3-5 minutes, and after blending process is finished - for 15-30 minutes. The blending is then filtered and bottled, using the following components concentration (in litres on 1000 decalitres of the end product): alcolised infusion of vegetable raw material of the first and the second drainage 250-260, 25% vol. proof apple juice 985-1100, 40-42% vol. proof grape brandy 390-410, and also in kg: dye 80-100, rectified ethyl alcohol and rectified drinking water, and other components in order to achieve 40% vol, proof state.

EFFECT: increase of stability and organoleptic properties of the end product.

3 cl, 3 ex