DE42461C - Method and apparatus for making biscuits - Google Patents

Description

IMPERIAL

PATENT OFFICE.

The biscuits made according to this process, which are also canned cakes are mainly intended to be used to make a good meat broth by adding these cakes are simply dissolved in moderately heated water and all those ingredients which belong to a bouillon, already included.

To make these biscuits, for example, 20 kg of beef are mixed with 1 kg of pork, 7 kg of vegetables (carrots, cloves, parsley etc.) and 5 kg of legumes (beans, Lentils etc.) put together and, with 8 to 9 1 water mixed, put in a saucepan to boil the ingredients in it.

Such a pot is BEZW in Fig. 1 and 2 in a vertical section. Aufrifs with the associated apparatus shown.

The pot α is provided with a lid, which is sealed by double hydraulic locks c , and has inside a basket d made of wire, which hangs freely around it. The solid components for the cakes to be made are now placed in this basket d , while the added water collects on the bottom of the pot. The meat, etc. is only cooked by the rising vapors, and these vapors, which are gradually made pregnant with the volatile components of the basket, are led through a pipe e into the cooling coil /, which is located in a vessel. Cold water flows continuously into this vessel through pipe / ¹ , which flows through pipe / ² . drains again or is used to renew the water in the hydraulic closures c , for which the pipe f ³ and for draining the heated water from ^; a tube / ⁴ is used for these closures. The vapors rising from the pot, after they have condensed in the queue, are repeatedly fed to the saucepan through pipes g and h until the entire contents are well cooked. By constantly returning the rising vapors to the pot, the nutritional value and also the taste of the bouillon to be prepared later is significantly improved.

The tube h goes through the wire basket almost to the ground and is also surrounded by a special protective tube so that it can be easily inserted through the basket and pulled out.

After all the constituents of the basket now are thoroughly cooked, the latter is taken out and its contents into the trough t a mill or grinder; Figure 3 is emptied. Likewise, the broth standing on the bottom of the pot α is poured in and ground or ground in the mill until a completely homogeneous mass is achieved.

The mill or grater, of well-known construction, consists mainly of the already mentioned trough t, which is of an annular shape, and a vertically canned, cylinder-shaped millstone or a grater i. The grater is attached to a horizontal arm j , with which at the same time a kind of rasp or

Scraper ζ ^{1 is} connected, which accompanies the grater as it circulates in the trough and pushes back and also crushes the rising parts of the mass.

The arm j is firmly connected by the T-piece k I with a vertical shaft m , at the upper end of which a larger conical gear wheel η is wedged, which engages with a smaller gear wheel ο on the shaft and rotates the latter by any means is moved.

During this work of grinding or afterwards, a dough of flour is made and a corresponding amount of yeast or balsam of about 30 kg and then run this enough ferment. This dough is then brought to the trough together with about 40 kg of semolina or the best flour already ground parts of the pot's contents and puts the mill back into operation Work until this mixture too forms a completely even dough.

Then the dough is cut into suitable grofse parts, and prevails in a oven, in which a temperature of approximately 140 ⁰ C., up to 3 hours baked. The individual cakes are then dried out in a drying oven for about 10 hours and are now ready for dispatch.

The individual components of the cake can of course vary; so you can z. B. Cook the meat alone in the cooking device described and then cook the meat in grind and about half as much flour or semolina, or even sugar, Add chocolate, coffee, or vanilla; but this becomes the essence of the process not changed.

Claims (2)

Patent Claims: 1. The process of making biscuit or tinned cake, consisting of a) in the cooking of a mixture of meat, vegetables, condiments etc., whereby the rising vapors are collected, condensed and returned to the saucepan; b) in the grinding or grinding of these ingredients, including the resulting bouillon, in a mill until a uniform pulp is obtained; c) in the preparation of a dough from flour and yeast and fermentation of the same; d) in adding this dough and also flour etc. to the pulpy mass and rewelling to form a dough; e) Cutting up the dough, baking the individual parts and drying them out. 2. In the method characterized under 1. the use of a cooking apparatus, consisting in a closed pot a, which has a basket d for receiving the food to be cooked and is in connection with a cooling coil / through which the vapors from the pot pass and after condensing through pipes g and h, they can be fed back into the pot a through the basket d to close to the bottom and in which boiling apparatus the water from the cooling vat is used at the same time to renew the water in the hydraulic locks. For this purpose ι sheet of drawings.