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Cajuput liqueur prodn. - by macerating leaves in alcohol for 3 days then adding honey, sugar and water
Cajuput liqueur prodn. - by macerating leaves in alcohol for 3 days then adding honey, sugar and water
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机译:Cajuput利口酒产品。 -将叶子浸入酒精中浸泡3天,然后加入蜂蜜,糖和水
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摘要
Cajuput liqueur is produced by maceration of cajuput leaves, in a proportion of 10 wt.% per l., in 90 deg. proof alcohol for 72 hrs.. Honey, sugar and water are then added. Pref. proportion (vol.%) added are: honey 4; sugar 30 and water 55.
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