DE727566C - Method of preserving sausages - Google Patents

Method of preserving sausages

Info

Publication number
DE727566C
DE727566C DEH157971A DEH0157971A DE727566C DE 727566 C DE727566 C DE 727566C DE H157971 A DEH157971 A DE H157971A DE H0157971 A DEH0157971 A DE H0157971A DE 727566 C DE727566 C DE 727566C
Authority
DE
Germany
Prior art keywords
sausages
drying
preserving
scalding
steam
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
DEH157971A
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
Priority claimed from DEH154649A external-priority patent/DE718007C/en
Application filed by ERNST AUGUST HEINE filed Critical ERNST AUGUST HEINE
Priority to DEH157971A priority Critical patent/DE727566C/en
Application granted granted Critical
Publication of DE727566C publication Critical patent/DE727566C/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
    • A23B4/03—Drying; Subsequent reconstitution
    • A23B4/033—Drying; Subsequent reconstitution with addition of chemicals

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Description

Verfahren zum Konservieren von Würstchen Gegenstand des Patents 7 18 007 ist ein Konservierungsverfahren für Würstchen, bei welchem die Würstchen trocken in Dosen eingelegt und letztere während des Verschließens evakuiert werden, wobei die Würstchen vor dem Räuchern in einem Trockenofen durch Heißluft getrocknet und gleichzeitig durch eine von der Trockenvorrichtung getrennte andere Vorrichtung _ angebrüht werden.Process for preserving sausages The subject of patent 7 1 8 007 is a preservation process for sausages, in which the sausages are placed dry in cans and the latter are evacuated during the closing, the sausages being dried in a drying oven by hot air and at the same time by a other device separate from the drying device can be scalded.

Dieses Verfahren hat gegenüber den bisher bekannten Konservierungsverfahren erhebliche Vorteile, die in erster Linie darin bestehen, daß kein Auslaugen der Würstchen durch die bisher angewandte Salzwasserlösung mehr erfolgen kann, so daß an die Stelle der nährstoffarmen Konserve eine nährstoffreiche tritt. Die Würstchen gelangen hiernach ,also rauchfrisch an die Verbraucher.This process has compared to the previously known preservation processes significant advantages, primarily that no leaching of the Sausages can be made more by the previously used salt water solution, so that the nutrient-rich one takes the place of the nutrient-poor canned food. The sausages then reach consumers freshly smoked.

Durch den Fortfall des Füllwassers kann eine Gärung der Würstchen jetzt nicht mehr eintreten. Außerdem werden .erhebliche Mengen Blech für die Verpackung gespart, weil das hierfür benutzte Material nur i/3 so stark zu sein braucht wie bisher. Dosen von gleichem Rauminhalt wie die bisher gebräuchlichen können die doppelte Anzahl der gemäß: der Erfindung behandelten Würstchen aufnehmen. Durch den Fortfall des Wassers, das etwa. -1/3 des Doseninhalts ausmacht, ermäßigt sich gleichzeitig die Fracht um den gleichen Prozentsatz.The elimination of the filling water can cause fermentation of the sausages do not enter again now. In addition, considerable quantities of sheet metal are used for packaging saved, because the material used for this only needs to be 1/3 as strong as until now. Cans of the same volume as the previously used ones can double Record number of sausages treated according to the invention. By the elimination of the water that is about. -1/3 of the contents of the can decreases at the same time the freight by the same percentage.

Bei diesem Verfahren muß jedoch beim Trocknen und Brühen sehr aufgepaßt werden, da sonst durch übermäßiges Brühen oder Trocknen die Würstchen Schaden erleiden können.With this method, however, great care must be taken with drying and scalding otherwise the sausages will be damaged by excessive scalding or drying can.

Nach der weiteren Ausbildung der Erfindung geschieht nun, um derartige Schäden zu vermeiden, das Brühen und Trocknen der Würstchen derart, daß abwechselnd und mehrmals hintereinander durch ein Gebläse in einem Trockenofen Dampf auf die auf den Räucherspießen hängenden Würstchen gespritzt und nach jeweiliger Unterbrechung der Dampfzufuhr Heißluft zum Trocknen zugeführt wird. Hierdurch ist eine genaue überwachung des Brüh- und Trockenverlaufs gewährleistet, da diese Vorgänge beliebig oft wiederholt werden können.After the further development of the invention now happens to such Avoid damage to the scalding and drying of the sausages so, that alternately and several times in a row by a fan in a drying oven Steam is sprayed on the sausages hanging on the incense skewers and after each Interruption of the steam supply hot air is supplied for drying. This is precise monitoring of the brewing and drying process is guaranteed, since these processes can be repeated any number of times.

Nach dem Abschluß des Brüh- und Trockenvorganges erfolgt das Räuchern der Würstchen in Räucheröfen; worauf sie anschließend abgeschreckt und abgekühlt werden. Hierauf werden sie in üblicher Weise in Dosen eingelegt. Die mit völlig lufttrockenen Würstchen gefüllten Dosen werden während des Verschließens evakuiert.After the scalding and drying process has been completed, smoking takes place the sausages in smokers; whereupon they are subsequently quenched and cooled will. They are then placed in cans in the usual way. The one with completely air-dry sausage-filled cans are evacuated during sealing.

Claims (1)

PATENTANSPRUCH: Verfahren zum Konservieren von Würstchen nach Patent 718 007, dadurch gekennzeichnet, daß das Brühen und Trocknen derart geschieht, daß abwechselnd und mehrmals hintereinander durch ein Gebläse in einem Trockenofen Dampf auf die auf den Räucherspießen hängenden Würstchen gespritzt und nach jeweiliger Unterbrechung der Dampfzufuhr Heißluft zum Trocknen der Würstchen zugeführt wird.PATENT CLAIM: Process for preserving sausages according to patent 718 007, characterized in that the scalding and drying are carried out in such a way that alternately and several times in a row, steam is sprayed onto the sausages hanging on the smoking skewers by a fan in a drying oven and hot air is injected after the respective interruption of the steam supply to dry the sausages.
DEH157971A 1938-02-08 1938-09-22 Method of preserving sausages Expired DE727566C (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
DEH157971A DE727566C (en) 1938-02-08 1938-09-22 Method of preserving sausages

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DEH154649A DE718007C (en) 1938-02-08 1938-02-08 Preservation method for sausages
DEH157971A DE727566C (en) 1938-02-08 1938-09-22 Method of preserving sausages

Publications (1)

Publication Number Publication Date
DE727566C true DE727566C (en) 1942-11-06

Family

ID=7182712

Family Applications (1)

Application Number Title Priority Date Filing Date
DEH157971A Expired DE727566C (en) 1938-02-08 1938-09-22 Method of preserving sausages

Country Status (1)

Country Link
DE (1) DE727566C (en)

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