DEB0024261MA

DEB0024261MA -

Info

Publication number: DEB0024261MA
Authority: DE

Description

BUNDESREPUBLIK DEUTSCHLANDFEDERAL REPUBLIC OF GERMANY

Tag der Anmeldung: 12. Februar 1953 Bekanntgemacht am 27. Oktober 1955Date of registration: February 12, 1953 Advertised on October 27, 1955

DEUTSCHES PATENTAMTGERMAN PATENT OFFICE

Der größte Teil aller Pökelwaren wird heutzutage im Schnellverfahren hergestellt, d. h. die Schinken und andere zu pökelnden Fleischstücke werden nicht mehr wochenlang in Salzlake gelegt, sondern die Salzlake wird vermittels geeigneter Pumpen durch Hohlnadeln ins Fleisch eingespritzt. Der einzige Nachteil, der mit diesem Schnellverfahren verbunden ist, besteht darin, daß es nicht leicht ist, die auf solche Weise eingespritzte zusätzliehe Flüssigkeit wieder aus dem Fleisch herauszubringen. Die einfachste Methode bestand darin, die gepökelten Fleischwaren aufeinanderzuschichten und durch den Gewichtsdruck die Flüssigkeit langsam wieder auszuscheiden. Das dauerte aber mehrere Tage und gilt heute nicht mehr als rentabel.The majority of all cured products are nowadays produced using a fast process, i.e. H. the Ham and other pieces of meat to be cured are no longer put in brine for weeks, Instead, the brine is injected into the meat by means of suitable pumps through hollow needles. The only disadvantage associated with this fast approach is that it doesn't it is easy to get the additional liquid thus injected out of the meat again. The simplest method was to layer the cured meat products on top of each other and slowly excrete the liquid again through the weight pressure. But that took a long time several days and is no longer considered profitable today.

Man ist dann dazu übergegangen, in Zentrifugen diese gepökelten Fleischstücke zu behandeln, wobei durch die Fliehkraft die überschüssige Lake ausgeschieden wurde. Die Erfolge hierbei sind sehr umstritten.One then went over to treating these cured meat pieces in centrifuges, whereby the excess brine was excreted by centrifugal force. The successes here are great controversial.

Die Erfindung hat nun das Ziel, den Atmosphärendruck zum Pressen der gepökelten Fleischstücke zu verwenden, während sie sich unter Vakuum, also in einem luftleeren Raum, befinden. Das Fleischgefüge ist gelockert, und es wird erreicht, daß die überschüssige Flüssigkeit in relativ kurzerThe aim of the invention is to reduce the atmospheric pressure for pressing the cured meat pieces to be used while they are under vacuum, i.e. in a vacuum. The Meat structure is loosened, and it is achieved that the excess liquid in a relatively short time

509 577/244509 577/244

Claims

B 24261 IVa/53 cB 24261 IVa / 53 c

Time atist step and at the same time the final penetration of the meat with the injected brine completes, because the brine muli to the piece of meat to leave the preservative through all layers of tissue, with filtration taking place remains in the meat and the liquid wedge emerges. If necessary, you can too the atmospheric pressure 'by compressed air or water pressure or in some other suitable way

ίο increase.

You can also go canoeing with different types of meat renounce the vacuum and only use the water pressure Ι) ζ \ ν. (Κ · η air pressure. The drawing illustrates the counterpart of the convention.

The (ierät consists of the lighter age 1, the Lids and the elastic or movable Testicle 3. The lower part S with the cock 11 is mediated of the screws and nuts 4 attached to the container 1. The cover 2 closes the

ao container 1 at the top and has a rubber seal 6 sealed and closed with toggle 7. The three-way valve is located on the cover 2 5 for sucking off or releasing the air. The vacuum meter 9 shows the negative pressure on. A commercially available vacuum pump is used for air extraction, as shown in the drawing is not shown. The container 1 is set up in such a way that an intermediate cover 10 is inserted can.

The operation of the device is as follows: After opening the lid 2, the injected meat is placed in the container 1 and packed on top of each other and the false ceiling! 10 used. The cover 2 is then closed and the toggle 7 is secured. The three-way valve 5 is opened to the non-transparent vacuum pump and the vacuum pump is put into operation, whereby the air in the skin is sucked out. During this process, the straw 11 is open so that the atmospheric air can enter the lower part 8. From here the atmosphere presses under the elastic floor 3 and presses the pieces of meat placed in the container 1 in a vacuum against the false ceiling! 10, with the pressure steadily increasing in line with the evacuation of air. If the air was completely empty, it would be about ι kg per m ² .

By this operation, the injected excess liquid is herausge from the meat]> rei.lt Sicli and collects in the remaining cavities or through the holes 12 in the 'intermediate cover 10, from where easy to remove from them.

If for some reason the atmospheric pressure is to be increased, the pressure medium can sent through the cock 11 into the lower part 8 will. In this case, the vacuum in the container can either remain or be canceled as the necessity requires.

The same results can be achieved if an elastic cover is used instead of an elastic base is used or if the container has a resilient bottom and a elastic lid is fitted.

Godfather ν tans ι r 0 c η ε:

ι. Vacuum press for penetrating the meat with curing rake and removing the excess moisture using atmospheric pressure, characterized in that that the container is equipped with an elastic or movable floor.

2. Vacuum press to penetrate the meat with curing rake and remove the excess moisture using atmospheric pressure, characterized in that that the container is equipped with an elastic or movable cover.

3. Vacuum press for penetrating the meat with curing rake and removing the excess moisture using atmospheric pressure, characterized in that that the container with an elastic or movable base and an elastic or movable lid is equipped.

4. Vacuum press for penetrating the meat with curing rake and removing the excess moisture using atmospheric pressure according to claim 1, 2 go and 3, characterized in that a second cover as an intermediate ceiling! (Back pressure cover) is built in.

5. Vacuum press to penetrate the meat with curing agent and remove the excess moisture using atmospheric pressure according to claims 1, 2, 3 and 4, characterized in that under the resilient floor still a solid floor as Lower part can be arranged.

1 sheet of drawings

O 509 577/244 10. 55