DE725067C - Method of preserving sausages - Google Patents

Method of preserving sausages

Info

Publication number
DE725067C
DE725067C DEH155110D DEH0155110D DE725067C DE 725067 C DE725067 C DE 725067C DE H155110 D DEH155110 D DE H155110D DE H0155110 D DEH0155110 D DE H0155110D DE 725067 C DE725067 C DE 725067C
Authority
DE
Germany
Prior art keywords
sausages
cans
preserving
spoilage
evacuated
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
Application number
DEH155110D
Other languages
German (de)
Inventor
Ernst August Heine
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
ERNST AUGUST HEINE
Original Assignee
ERNST AUGUST HEINE
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by ERNST AUGUST HEINE filed Critical ERNST AUGUST HEINE
Priority to DEH155110D priority Critical patent/DE725067C/en
Application granted granted Critical
Publication of DE725067C publication Critical patent/DE725067C/en
Expired legal-status Critical Current

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

Description

Verfahren zum Konservieren von Würstchen Den Gegenstand der Erfindung bildet die Verbesserung und weitere Ausgestaltung des in Patent 718 007 beschriebenen Konservierungsverfahrens für Würstchen, bei -welchem die in üblicher Weise auf Räucherspieße o. dgl. aufgehängte Würstchen, bevor sie geräuchert werden, in einem Trockenofen durch heiße Luft getrocknet und gleichzeitig angebrüht werden, worauf sie nach dem Räuchern, nach erfolgter Abkühlung, in Dosen gefüllt werden, die evakuiert werden, so daß die Würstchen in luftleeren Dosen liegen.Method for preserving sausages The subject of the invention is the improvement and further development of the preservation method for sausages described in patent 718 007, in which the sausages, which are usually hung on skewers or the like before they are smoked, are carried out in a drying oven hot air are dried and scalded at the same time, whereupon they are after smoking, after cooling, filled in cans, which are evacuated so that the sausages are in evacuated cans.

Obwohl die in dieser Weise behandelten Würstchen sich lange Zeit rauchfrisch erhalten und vor dem Verderben geschützt-sind, ist es .doch zweckmäßig, die Haltbarkeit noch so weit zu verlängern, daß auch in besonders ungünstigen Fällen kein Verderben der Würstchen eintreten kann, auch wenn die Dosen einmal über die sonst in Betracht kommende Zeit hinaus lagern rnüssen, ehe sie verwertet werden können.Although the sausages treated in this way remain freshly smoked for a long time are preserved and protected from spoilage, it is, however, expedient to increase the shelf life to be extended so far that even in particularly unfavorable cases no spoilage The sausage can occur even if the cans are once over the otherwise into consideration must be stored for the next time before they can be used.

Bei der zusätzlichen Erfindung wird, nachdem aus den Dosen die Luft entzogen ist, Stickstoff oder Kohlensäure in die Dosen gepreßt und diese dann verschlossen, so daß sich in den verschlossenen luftleeren Dosen Stickstoff oder Kohlensäure bei den Würstchen befinden. Die Haltbarkeit der Konserven übertrifft nach dieser Behandlung noch die Haltbarkeit .der nach den üblichen Vertahren konservierten Wurst- und Fleischwaren, und es kann angenommen werden, daß die nach :dem neuen Verfahren konservierten Wurst-und Fleischwaren, solange die Dosen luftdicht verschlossen bleiben, überhaupt keinem Verderb-en.ausgesetzt sind.In the additional invention, after the cans, the air is withdrawn, nitrogen or carbon dioxide is pressed into the cans and then sealed, so that nitrogen or carbonic acid is added to the sealed, evacuated cans the sausages are located. The shelf life of the canned food exceeds after this treatment nor the shelf life of the sausage and meat products preserved according to the usual methods, and it can be assumed that the sausages and sausages preserved by the new process Meat products, as long as the cans remain airtight, none at all Are exposed to spoilage.

Claims (1)

PATENTANSPRUCH: Verfahren zum Konservieren von Würstchen nach Patent 7 18 007, dadurch gekennzeichnet, daß in die mit Würstchen gefüllten Dosen nach dem Evakuieren Stickstoff oder Kohlensäure eingeführt und dann die Dosen verschlossen werden.Claim: method for preserving sausages according to patent 7 1 8 007, characterized in that nitrogen or carbonic acid is introduced into the cans filled with sausages after evacuation and the cans are then sealed.
DEH155110D 1938-03-11 1938-03-11 Method of preserving sausages Expired DE725067C (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
DEH155110D DE725067C (en) 1938-03-11 1938-03-11 Method of preserving sausages

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DEH155110D DE725067C (en) 1938-03-11 1938-03-11 Method of preserving sausages

Publications (1)

Publication Number Publication Date
DE725067C true DE725067C (en) 1942-09-15

Family

ID=7182058

Family Applications (1)

Application Number Title Priority Date Filing Date
DEH155110D Expired DE725067C (en) 1938-03-11 1938-03-11 Method of preserving sausages

Country Status (1)

Country Link
DE (1) DE725067C (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AT410159B (en) * 1996-12-23 2003-02-25 Sasso Kurt Dal Packaging and cooking sausages in airtight sealed cans so that they keep for up to four years involves a single rather than a double heating process

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AT410159B (en) * 1996-12-23 2003-02-25 Sasso Kurt Dal Packaging and cooking sausages in airtight sealed cans so that they keep for up to four years involves a single rather than a double heating process

Similar Documents

Publication Publication Date Title
US2902369A (en) Meat-curing process
US3537864A (en) Tenderization of meat by marination and refrigeration
DE1492615B2 (en) METHOD FOR MANUFACTURING A FUMING COMPOUND
DE725067C (en) Method of preserving sausages
US2670295A (en) Process for smoking and canning fish
US2140163A (en) Meat cooking
Lea et al. Treatment of meats with ionising radiations. V.—Radiation pasteurisation of beef for chilled storage
US2493586A (en) Method of canning tuna fish
US1889123A (en) Treatment of pimientos
US2528832A (en) Method of preparing and packaging bacon
US2982660A (en) Prevention of casing sticking to meats
DE1492709C3 (en) Method of preserving food
US2137898A (en) Method of cooking meats
US1385352A (en) Process of preparing malted food products
US1212614A (en) Art of curing meats.
GB1382290A (en) Process for the production of seasoned or flavoured sea-food
US2194684A (en) Frozen materials
US2964412A (en) Method of freezing poultry
US2299946A (en) Treatment of ham
US2290493A (en) Meat treatment
DE718007C (en) Preservation method for sausages
US1936123A (en) Preservation of animal and vegetable substances
US2461651A (en) Method of treating sea animal products
US1635301A (en) Art of curing meats
US180627A (en) Improvement in processes of preserving meat