DE128121C - - Google Patents
Info
- Publication number
- DE128121C DE128121C DE1900128121D DE128121DA DE128121C DE 128121 C DE128121 C DE 128121C DE 1900128121 D DE1900128121 D DE 1900128121D DE 128121D A DE128121D A DE 128121DA DE 128121 C DE128121 C DE 128121C
- Authority
- DE
- Germany
- Prior art keywords
- meat
- glass
- acid solution
- glue
- containing liquid
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/02—Preserving by means of inorganic salts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/10—Coating with a protective layer; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/12—Preserving with acids; Acid fermentation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Socks And Pantyhose (AREA)
- Knitting Of Fabric (AREA)
Description
KAISERLICHESIMPERIAL
PATENTAMT.PATENT OFFICE.
PATENTSCHRIFTPATENT LETTERING
- JVr 128121 KLASSE 53 c.- JVr 128121 CLASS 53 c.
Patentirt im Deutschen Reiche vom 17. Oktober 1900 ab.Patented in the German Empire on October 17, 1900.
Das vorliegende Verfahren bezweckt die Herstellung von Fleischkonserven α. dgl. in gar gemachtem Zustande. Zu diesem Zweck wird das gekochte Fleisch mit einer verdünnten Säurelösung, am besten Salzsäure, behandelt und dann in eine geklärte leimhaltige Flüssigkeit, die durch längeres Kochen von Knochen- und Fleischabfällen mit Wasser erhalten ist und einen Zusatz einer für das Fleisch oder, andere Nahrungsmittel geeigneten, die Säure neutralisirenden Base, z, B. Natriumbicarbonat, erhalten hat, eingeschlossen.The present process aims at the production of canned meat α. like. in at all made condition. For this purpose, the cooked meat is thinned with a Acid solution, preferably hydrochloric acid, treated and then in a clarified glue-containing liquid, which is obtained from prolonged boiling of bone and meat waste with water and an addition of an acid suitable for meat or other foods neutralizing base, e.g. sodium bicarbonate.
Die einzelnen Theile dieses Verfahrens sind zwar an sich bekannt, jedoch wird durch die Vereinigung derselben eine vollständig neue Wirkung erzielt.The individual parts of this procedure are Although known per se, the union of these creates a completely new one Effect achieved.
Erstens besitzen die nach dem vorliegenden Verfahren hergestellten Konserven einen besseren Geschmack wie die nach den bekannten Verfahren gewonnenen.First, the canned food produced by the present process has a better one Taste like that obtained by the known methods.
Zweitens wird namentlich bewirkt, dafs das Fleisch, welches auch bei jahrelangem Aufbewahren den guten Geschmack behält, das gute Aussehen selbst beim Aufbewahren im Lichte nicht verliert, weshalb es möglich ist, ohne Schädigung des Aussehens die Konserven in •— das Licht durchlassenden — Gläsern aufzubewahren. Secondly, it is especially effected that the meat, even after years of storage retains good taste, does not lose good looks even when stored in the light, therefore it is possible without Damage to the appearance of storing the tinned food in • jars that let the light through.
Drittens wird durch die Verbindung der Säure mit der Base die Beschaffenheit bezw. die Klarheit der leimhaltigen Flüssigkeit unbeeinträchtigt erhalten, so dafs man durch das Glas hindurch die Konserve deutlich sehen und ihre Frische beurtheilen kann, was z. B. bei Behandlung von Fleisch mit Salzsäure Lind Fleischextract allein niemals erreicht wird.Thirdly, the connection of the acid with the base, the nature respectively. the Clarity of the glue-containing liquid is preserved unimpaired, so that one can see through the glass can clearly see through the preserve and judge its freshness, which z. B. in treatment meat with hydrochloric acid and meat extract alone is never achieved.
Die Ausführung des Verfahrens geschieht derartig, dafs zunächst das Fleisch in bekannter Weise gekocht, gebraten oder auf anderem Wege in den garen Zustand übergeführt wird. . Dann wird das Fleisch, je nach der Dicke der Scheiben, 10 Minuten bis 1J2 Stunde in eine verdünnte Salzsäurelösung (vortheilhaft 2 :1000) gelegt. Hierauf wird das Fleisch aus der Säurelösung genommen und in die in einem Glase o. dgl. befindliche leimhaltige Flüssigkeit, die vorher mit Eiweifs geklärt ist und das zur Neutralisation nothwendige Alkali (einen Theelöffel Base, zweckmäfsig Natriumbicarbonat, auf 10 Liter leimhaltige Flüssigkeit) enthält, eingebettet. Das so erhaltene Product wird nun sterilisirt und die Büchse bezw. das Glas hierauf in bekannter Weise verschlossen.The method is carried out in such a way that the meat is first cooked, fried or otherwise cooked in a known manner. . Then, the meat is, depending on the thickness of the discs 10 minutes to 1 J 2 hour in a dilute hydrochloric acid solution (advantageous 2: 1000) added. The meat is then removed from the acid solution and poured into the glue-containing liquid in a glass or the like, which has previously been clarified with protein and contains the alkali necessary for neutralization (one teaspoon of base, conveniently sodium bicarbonate, for 10 liters of glue-containing liquid), embedded. The product obtained in this way is now sterilized and the bushing respectively. the glass then closed in a known manner.
Claims (1)
Verfahren zur Herstellung von Fleischkonserven u. dgl., dadurch gekennzeichnet, dafs das gar gemachte Fleisch in verdünnte Säurelösung, zweckmäfsig Salzsäurelösung, gelegt und, nachdem es aus derselben entfernt ist, in eine in einem Glase o. dgl. befindliche geklärte leimhaltige Flüssigkeit, welche eine zur annähernden Bindung der Säure genügende Base enthält, eingebettet wird, worauf das so erhaltene Product in bekannter Weise in dem Glase o. dgl. sterilisirt und verschlossen wird.Patent claim:
Process for the production of canned meat and the like, characterized in that the cooked meat is placed in a dilute acid solution, expediently hydrochloric acid solution, and, after it has been removed therefrom, in a clarified glue-containing liquid in a glass or the like, which contains a base sufficient to approximately bind the acid, whereupon the product thus obtained is sterilized in a known manner in the glass or the like and sealed.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE128121T | 1900-10-17 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| DE128121C true DE128121C (en) | 1902-01-22 |
Family
ID=29411888
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DE1900128121D Expired DE128121C (en) | 1900-10-17 | 1900-10-17 |
Country Status (2)
| Country | Link |
|---|---|
| AT (1) | AT128121B (en) |
| DE (1) | DE128121C (en) |
-
1900
- 1900-10-17 DE DE1900128121D patent/DE128121C/de not_active Expired
-
1930
- 1930-10-11 AT AT128121D patent/AT128121B/en active
Also Published As
| Publication number | Publication date |
|---|---|
| AT128121B (en) | 1932-05-10 |
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