DE188467C - - Google Patents

Description

IMPERIAL

PATENT OFFICE.

It is already known to use gelatine to preserve cured meat a certain amount, however does not give very significant cut resistance.

For the mass demand for canned food, as required by the army administrations, etc., it is necessary, however, to use a canned product that is more stable than the one just mentioned, where, apart from the requirement

ίο the palatability, especially the Question of equity is to be considered.

The subject of the present invention is now

a process which makes it possible to prepare almost all parts of the cattle for slaughter to use the canned food, is therefore very cheap. The cut resistance of those made by the present process Preserve is made by combining raw, dry-salted minced meat with cured, sinewy, boiled meat, both of which are appropriately chopped up and are mixed with one another, achieved in an extraordinarily perfect degree. At the same time, the canned food is particularly tasty and of high nutritional value.

The procedure is as follows :

After the slaughtered animals have been cut up, the individual pieces are sorted and the sinewy, possibly also fatty parts cured in the usual brine while the lean, sinew-free pieces are dry-salted as minced meat. The brine must not be too spicy and consists of good table salt with an appropriate one Addition of cane sugar and possibly

Saltpetre. The lean, sinew-free pieces are salted dry, with z. B. 50 parts by weight per 1000 parts by weight of meat Salt, 3 parts by weight of cane sugar and, if necessary, 3 parts by weight of saltpetre come in.

As soon as the minced meat is salted through, it is weighed and cooled in the refrigerator; The fat, sinewy meat has now been cured, which takes about 8 to 10 days. This is special make sure that both the salted meat and the minced meat have a mild, good taste.

The cured meat is now slowly cooked until it remains solid and firm then quickly cooled in cold water so that the fat and meat juice are retained, when the meat is peeled off the bones. Then it is cut into elongated pieces cut up, excreting the sinewy parts. These are in the bei Cooking the broth obtained from the broth cooked very soft, then through the meat grinder driven and finally processed into a thin paste with the bouillon, which has meanwhile been boiled down to jelly.

The dry salted minced meat is weighed or with the help of a meat grinder crushed again and with spices (pepper and coriander) and that from the sinewy Parts made thin pulp mixed in a suitable manner, this pulp forms an excellent binder. The resulting The mass is then mixed with the cooked cured meat cut into long pieces and, if necessary, with

Pressed into cans with the help of filling machines. The latter are locked on theirs Checked for leaks and then heated for up to 2 hours, depending on the size. After complete The cans are cooled in the water after they have been coated with a protective coating to prevent rusting are ready to be shipped.

Correct treatment of the skin is also very important for the new procedure Animals for slaughter before slaughter. The cattle must be given sufficient rest from the transport The slaughtering must take place in the morning if possible and the animal must be cut up immediately after slaughtering. before the further processing of the meat should allow sufficient cooling down to about the slaughter day the following morning.

With regard to the addition of the bouillon, it should also be noted that this increases does not contribute to the cut resistance of the meat per se, but rather lowers it. The bouillon, however, has a significant nutritional value, so that it is, as well as the Ge point of view The cheapness of manufacturing must be taken into account recommends them too use. The process can of course also be carried out without the bouillon will. The product obtained from raw, weighed, dry-salted minced meat with cured, sinewy, boiled meat is then of a cut resistance that even goes beyond the practical requirements.

Below are some particularly advantageous combinations for which the method described is suitable.

I. Salted beef
(Corned Beef).

7 parts boiled salted in brine

Beef cured meat, 2 parts raw, dry salted, weighed minced beef, I part boiled, salted tendon meat, 1 part boiled down jelly with accompanying spices.

II. Salted pork
(Corned Pork).

7 parts salted, boiled pork, 2 parts salted, raw, lean minced pork, 1 part cooked, ground, stringy pork, 1 part boiled down jelly with accompanying spices.

III. Salted beef and pork (press head).

4 parts brine, boiled beef, 4 parts brine, boiled Pork, 2 parts of minced, raw, dry-salted beef, 1 part dry salted, minced, raw pork, ι part salted, boiled, ground Tendon meat, 1 part of boiled jelly with accompanying seasoning.

Claims (2)

Patent Claims: 1. Process for the ■ production of cut-resistant canned meat from different quality Dividing the slaughter cattle, but with separate processing "of the parts according to their values and properties, characterized in that in a known manner, dry cured, valuable sinew-free meat in minced Conditions with sinewy meat that is wet cured, then boiled and finally chopped up in a well-known manner The mixture is mixed and then poured into cans as usual and cooked will. 2. Embodiment of the method according to claim 1, characterized in that that the sinewy meat after curing and cooking into its meat and proper Tendon components are broken down, whereupon the latter is crushed and combined with the broth obtained during boiling into one Mash can be mixed, which in the combination of all components to a uniform can a} s binder serves.