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

FIELD: food industry.

SUBSTANCE: at first, first and second drainage alcoholised infusion is prepared from vegetable raw material including common sainfoin, peppermint, common origanum, thousand-leaf, coriander (seed), cinnamon (bark), cloves, eleuterococcus (roots and leaves), black currant branches. Vegetable raw material is filled with 70% vol. proof aqueous-alcoholic liquid in ratio 1:10. The mixture is infused for 10-20 days, whilst mixed not less than 2 per day, then first drainage infusion is separated, raw material is repeatedly filled with 40% vol. proof aqueous-alcoholic liquid. The mixture is infused for 10-15 days, then the second drainage infusion is separated and the results of the drainages are mixed. Condimental alcoholised infusion is prepared of mixture of fresh cilantro and estragon by its filling with 50% vol. proof aqueous-alcoholic liquid in ratio 1:5 (40-50 litres). The mixture is infused during 4-6 days, infusion is drained, grass is pressed with infusion produced, after pressing infusion is filtered and mixed with drained infusion. According to the known technology vanillin alcoholised solution, dying agent and syrup are obtained. Vanillin alcoholised solution is separated into two equal parts, one of them is mixed with sugar syrup, the other - with dying agent which is previously dissolved in water in ratio 1:1, the mixtures are maturated during 15-30 minutes. The main and condimental infusions are blended, highly rectified ethyl alcohol, 1/3 of main water volume, mixture of sugar syrup and dying agent with vanillin solution and the rest of the water are added. Blend is mixed at regular times after addition of every ingredient during 3-5 minutes. After blending is finished it is mixed during 10-15 minutes. Blend is maturated for 44-46 days and filtered.

EFFECT: invention allows to increase stability for 20% along with end product organoleptic properties, providing it with mild, slightly burning, smoothed taste with original scarcely perceptible nut tone and complex rounded aroma with pleasant cognac undertone.

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