DE82516C - - Google Patents
Info
- Publication number
- DE82516C DE82516C DENDAT82516D DE82516DA DE82516C DE 82516 C DE82516 C DE 82516C DE NDAT82516 D DENDAT82516 D DE NDAT82516D DE 82516D A DE82516D A DE 82516DA DE 82516 C DE82516 C DE 82516C
- Authority
- DE
- Germany
- Prior art keywords
- double
- potash
- tartaric
- carbonic acid
- solution
- 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.)
- Active
Links
- CPLXHLVBOLITMK-UHFFFAOYSA-N magnesium oxide Chemical compound [Mg]=O CPLXHLVBOLITMK-UHFFFAOYSA-N 0.000 claims description 26
- BVKZGUZCCUSVTD-UHFFFAOYSA-N Carbonic acid Chemical compound OC(O)=O BVKZGUZCCUSVTD-UHFFFAOYSA-N 0.000 claims description 20
- 235000002639 sodium chloride Nutrition 0.000 claims description 18
- 239000011780 sodium chloride Substances 0.000 claims description 18
- 229940072033 potash Drugs 0.000 claims description 15
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Substances [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 claims description 15
- 235000015320 potassium carbonate Nutrition 0.000 claims description 15
- KWYUFKZDYYNOTN-UHFFFAOYSA-M potassium hydroxide Chemical compound [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 claims description 15
- 239000000395 magnesium oxide Substances 0.000 claims description 13
- 150000003839 salts Chemical class 0.000 claims description 13
- 235000015097 nutrients Nutrition 0.000 claims description 11
- NBIIXXVUZAFLBC-UHFFFAOYSA-N phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 claims description 10
- GUBGYTABKSRVRQ-XLOQQCSPSA-N lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 claims description 8
- 235000013372 meat Nutrition 0.000 claims description 8
- 235000013305 food Nutrition 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 6
- GUBGYTABKSRVRQ-UUNJERMWSA-N Lactose Natural products O([C@@H]1[C@H](O)[C@H](O)[C@H](O)O[C@@H]1CO)[C@H]1[C@@H](O)[C@@H](O)[C@H](O)[C@H](CO)O1 GUBGYTABKSRVRQ-UUNJERMWSA-N 0.000 claims description 5
- 229910000147 aluminium phosphate Inorganic materials 0.000 claims description 5
- 239000008101 lactose Substances 0.000 claims description 5
- FAPWRFPIFSIZLT-UHFFFAOYSA-M sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 4
- 241000251468 Actinopterygii Species 0.000 claims description 2
- BVKZGUZCCUSVTD-UHFFFAOYSA-L Carbonate dianion Chemical compound [O-]C([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-L 0.000 claims description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-K [O-]P([O-])([O-])=O Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 2
- 238000002474 experimental method Methods 0.000 claims description 2
- 238000005470 impregnation Methods 0.000 claims description 2
- 239000010452 phosphate Substances 0.000 claims description 2
- 239000000243 solution Substances 0.000 claims 8
- 229960004838 Phosphoric acid Drugs 0.000 claims 4
- 235000011007 phosphoric acid Nutrition 0.000 claims 4
- FEWJPZIEWOKRBE-XIXRPRMCSA-N Mesotartaric acid Chemical compound OC(=O)[C@@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-XIXRPRMCSA-N 0.000 claims 3
- 238000004321 preservation Methods 0.000 claims 3
- 229960001367 tartaric acid Drugs 0.000 claims 3
- 235000002906 tartaric acid Nutrition 0.000 claims 3
- 239000011975 tartaric acid Substances 0.000 claims 3
- 238000000354 decomposition reaction Methods 0.000 claims 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims 2
- 241000894006 Bacteria Species 0.000 claims 1
- 229960001375 Lactose Drugs 0.000 claims 1
- 229940099259 Vaseline Drugs 0.000 claims 1
- 239000000654 additive Substances 0.000 claims 1
- 230000000996 additive Effects 0.000 claims 1
- 235000013361 beverage Nutrition 0.000 claims 1
- 230000015572 biosynthetic process Effects 0.000 claims 1
- 238000009835 boiling Methods 0.000 claims 1
- 239000012267 brine Substances 0.000 claims 1
- 238000009924 canning Methods 0.000 claims 1
- CURLTUGMZLYLDI-UHFFFAOYSA-N carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims 1
- 239000001569 carbon dioxide Substances 0.000 claims 1
- 229910002092 carbon dioxide Inorganic materials 0.000 claims 1
- 239000011248 coating agent Substances 0.000 claims 1
- 238000000576 coating method Methods 0.000 claims 1
- 238000004090 dissolution Methods 0.000 claims 1
- 235000013399 edible fruits Nutrition 0.000 claims 1
- 238000005755 formation reaction Methods 0.000 claims 1
- 235000015203 fruit juice Nutrition 0.000 claims 1
- 235000019990 fruit wine Nutrition 0.000 claims 1
- 238000007654 immersion Methods 0.000 claims 1
- 239000012188 paraffin wax Substances 0.000 claims 1
- 239000011833 salt mixture Substances 0.000 claims 1
- 239000012266 salt solution Substances 0.000 claims 1
- 238000007789 sealing Methods 0.000 claims 1
- 230000035943 smell Effects 0.000 claims 1
- 230000001954 sterilising Effects 0.000 claims 1
- 238000004659 sterilization and disinfection Methods 0.000 claims 1
- 239000000021 stimulant Substances 0.000 claims 1
- 235000015192 vegetable juice Nutrition 0.000 claims 1
- KGBXLFKZBHKPEV-UHFFFAOYSA-N Boric acid Chemical compound OB(O)O KGBXLFKZBHKPEV-UHFFFAOYSA-N 0.000 description 5
- 239000004327 boric acid Substances 0.000 description 5
- VEXZGXHMUGYJMC-UHFFFAOYSA-N HCl Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M NaHCO3 Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- 241001631457 Cannula Species 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 230000000875 corresponding Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000013324 preserved food Nutrition 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
Landscapes
- Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Meat, Egg Or Seafood Products (AREA)
Description
KAISERLICHESIMPERIAL
PATENTAMT.PATENT OFFICE.
PATENTSCHRIFTPATENT LETTERING
KLASSE 53: Nahrungsmittel.CLASS 53: Food.
Zusatz zum Patente M 80002 vom 5. August 1893.Addendum to patent M 80002 from August 5, 1893.
Patentirt im Deutschen Reiche vom 8. Dezember 1894 ab. Längste Dauer: 4. August 1908.Patented in the German Empire on December 8, 1894. Longest duration: August 4, 1908.
Bei den durch das Haupt-Patent geschützten Verfahren zum Conserviren von Nahrungsund Genufsmitteln werden (nach Anspruch 1) Lösungen von Kochsalz mit eventuellem. Zusatz von Milchzucker und borsaurer Magnesia bezw. mit Lösungen von Milchzucker und borsaurer Magnesia oder (nach Anspruch 4) mit einer Lösung von borsaurer Magnesia angewendet. Die Versuche haben aber gezeigt, dafs das Verfahren auch ohne Anwendung von Borsäure oder borsaurer Magnesia sich ausführen läfst, es wird dafür ein Salz verwendet, das aus unschädlichen Stoffen zusammengesetzt ist und an sich sogar Nährwerth besitzt. Dieses Nährsalz hat überdies die Eigenschaft, bei seiner Auflösung Kohlensäure zu entwickeln, so dafs die Einleitung von Kohlensäure in die Lösung in nur geringem Mafse oder gar nicht stattzufinden braucht. Ein solches Nährsalz besteht gewöhnlich aus Milchzucker, doppeltphosphorsaurem Kali, kohlensaurer Magnesia, doppeltweinsaurem Kali. Brauchbare Ergebnisse sind durch folgende Mengenverhältnisse bei der Zusammensetzung erzielt worden: 40 bis 80 pCt. Milchzucker, 40 bis 95 pCt. doppeltweinsaures Kali, 3 bis 4 pCt. kohlensaure Magnesia und Y2 bis 2 pCt. doppeltphosphorsaures Kali. Genügt die beim Auflösen dieses Salzes frei werdende Kohlensäure nicht zur Conservirung der Lösung, so kann man die Kohlensäureentwickelung dadurch steigern, dafs man der Lösung doppeltkohlensaures Natron und eine entsprechende Menge chemischreiner Salzsäure zusetzt.In the process protected by the main patent for the conservation of foodstuffs and luxury foods (according to claim 1) solutions of table salt with possible. Addition of milk sugar and boric acid magnesia respectively. applied with solutions of lactose and boric acid magnesia or (according to claim 4) with a solution of boric acid magnesia. The experiments have shown, however, that the process can also be carried out without the use of boric acid or boric acid magnesia; a salt is used for this which is composed of harmless substances and in itself even has nutritional value. This nutrient salt also has the property of developing carbonic acid when it is dissolved, so that the introduction of carbonic acid into the solution need only take place to a small extent or not at all. Such nutrient salt usually consists of lactose, double phosphoric acid potash, carbonate magnesia, double tartaric potash. Useful results have been achieved with the following proportions of the composition: 40 to 80 pCt. Milk sugar, 40 to 95 pct. double tartaric potash, 3 to 4 pCt. carbonic magnesia and Y 2 to 2 pCt. double phosphate of potash. If the carbonic acid released when this salt is dissolved is not sufficient to preserve the solution, the development of carbonic acid can be increased by adding bicarbonate of soda and a corresponding amount of chemically pure hydrochloric acid to the solution.
Die Zusammensetzung des Nährsalzes richtet sich naturgemäfs nach der Art der zu conservirenden Nahrungsmittel. Behufs Conservirung von Fleisch oder Fischen wird z. B. eine Lösung von 5 bis 10 pCt. Kochsalz und 2 bis 5' pCt. Nährsalz angewendet, zum Pökeln eine 16 bis 20 procentige Kochsalzlösung mit 3 bis 5 pCt. Nährsalz. Die Anwendung dieser Lösung kann in derselben Weise, wie im Haupt-Patent beschrieben, in verschliefsbaren Behältern geschehen, wobei aber das Imprägniren mit besonders eingeleiteter Kohlensäure wegfallen kann, weil die Lösung selbst Kohlensäure in hinreichendem Mafse frei werden läfst. Nöthigenfalls kann, falls die Kohlensäureentwickelung zu schwach ist, auch noch Zuführung von Kohlensäure stattfinden. Die Lösung soll unter Druck auf die Fleischmassen erst einwirken, nachdem sie so lange auf 40 bis 6o° erhitzt worden ist, bis auch das Innere der Fleischmassen eine Temperatur von etwa 30 bis 40° angenommen hat. Soll dies in recht kurzer Zeit erreicht werden, so kann man in das Fleisch Röhrchen oder Kanülen mit durchlöcherten Wandungen stecken, um der Lösung nach dem Verdrängen der Luft den Zutritt in die Fleischmassen zu erleichtern.The composition of the nutrient salt depends naturally on the kind of food to be preserved Food. For the purpose of preserving meat or fish, z. B. a solution from 5 to 10 pCt. Table salt and 2 to 5 pCt. Nutrient salt applied, for curing one 16 to 20 percent saline solution with 3 to 5 pCt. Nutrient salt. Applying this solution can in the same way as described in the main patent in sealable containers happen, but the impregnation with specially introduced carbonic acid is omitted because the solution itself releases carbonic acid to a sufficient extent. If necessary If the development of carbonic acid is too weak, carbonic acid can also be added occur. The solution should only act under pressure on the meat masses after it has been heated to 40 to 60 ° until the inside of the meat masses is also one Has assumed a temperature of about 30 to 40 °. Should this be achieved in a very short time tubes or cannulas with perforated walls can be inserted into the meat to allow the solution to enter the meat masses after the air has been displaced facilitate.
Bei Anwendung des beschriebenen Nährsalzes zeigt sich der überraschende Erfolg, dafs die Nahrungsmittel ihre natürliche Färbung nichtWhen using the nutrient salt described, the surprising success is shown that the Food does not have its natural coloring
(2. Auflage, ausgegeben am 8. November jSgg.J(2nd edition, issued on November 8th jSgg.J
Claims (3)
Publications (1)
Publication Number | Publication Date |
---|---|
DE82516C true DE82516C (en) |
Family
ID=354916
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
DENDAT82516D Active DE82516C (en) |
Country Status (1)
Country | Link |
---|---|
DE (1) | DE82516C (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE1082791B (en) * | 1957-02-27 | 1960-06-02 | Benckiser Gmbh Joh A | Process for the production of protein extracts from minced meat for dietetic purposes |
-
0
- DE DENDAT82516D patent/DE82516C/de active Active
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE1082791B (en) * | 1957-02-27 | 1960-06-02 | Benckiser Gmbh Joh A | Process for the production of protein extracts from minced meat for dietetic purposes |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
DE2323976C2 (en) | Process for preserving raw pieces of meat | |
DE3734025C3 (en) | Process for the disinfection of liquid whole egg mass | |
DE2713707A1 (en) | MEDIUM MOISTURE MEAT PRODUCT AND METHOD FOR MANUFACTURING IT | |
DE2002287A1 (en) | Process for the preparation and preservation of food | |
DE2901118C2 (en) | Process for the production of a prepared and packaged food product from krill, shrimp, crab or fish | |
DE2416685A1 (en) | PRESERVED FISH ROY AND METHOD OF PRESERVING FISH ROE | |
DE69805059T2 (en) | Process for producing a cooked meat product and corresponding meat product | |
DE82516C (en) | ||
DE68909011T2 (en) | Liquid egg product. | |
DE602004011635T2 (en) | METHOD FOR TREATING AND LONG-TERM CONSERVATION OF MEAT PRODUCTS WITHOUT A CHAIN CHAIN | |
DE2338032C3 (en) | Process for preserving food and beverages | |
DE2503542A1 (en) | IMPROVED PROCESS FOR MANUFACTURING PRE-TREATED POTATOES WITH LONGER SHELF LIFE AND PRODUCTS OBTAINED BY THIS PROCESS | |
DE474632C (en) | Process for preserving the color of vegetables and other vegetable products | |
DE88116C (en) | ||
DE1517080C3 (en) | Process for making sauerkraut | |
DE363877C (en) | Process for the preservation of water-containing food and beverages | |
DE80002C (en) | ||
DE94747C (en) | ||
DE855934C (en) | Process for lightly salting herrings | |
DE69394C (en) | Process for the preservation of foodstuffs, in particular meat | |
AT99206B (en) | Process for the production of a freshness-keeping agent with an associated process for keeping meat, poultry, fish and other foodstuffs such as eggs, fruit, vegetables or the like. | |
DE696251C (en) | Process for keeping food and luxury foods fresh | |
DE119576C (en) | ||
DE944528C (en) | Process for the preservation of animal protein-containing substances, in particular sea fish | |
DE384293C (en) | Process for keeping meat, poultry, fish and other foodstuffs fresh |