DK164568B - APPLICATION FOR STORAGE AND RIPE OF FRESH MEAT - Google Patents
APPLICATION FOR STORAGE AND RIPE OF FRESH MEAT Download PDFInfo
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- DK164568B DK164568B DK343387A DK343387A DK164568B DK 164568 B DK164568 B DK 164568B DK 343387 A DK343387 A DK 343387A DK 343387 A DK343387 A DK 343387A DK 164568 B DK164568 B DK 164568B
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- container
- meat
- lid
- interior
- pressure
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- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C7/00—Apparatus for pounding, forming, or pressing meat, sausage-meat, or meat products
- A22C7/0023—Pressing means
- A22C7/003—Meat-moulds
- A22C7/0046—Containers in which meat is pressed and moulded
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- 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
-
- 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
- A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Packages (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Processing Of Meat And Fish (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Containers And Plastic Fillers For Packaging (AREA)
- Wrappers (AREA)
- Container Filling Or Packaging Operations (AREA)
Abstract
Description
iin
DK 164568 BDK 164568 B
Opfindelsen angår et apparat til opbevaring og modning af frisk kød under mekanisk tryk med udtræden af kødets egen saft ved presseprocessen, hvilket apparat består af en beholder g med et opad åbent indre til optagelse af kødet, et oppefra i beholderens indre indsætteligt låg, hvis overfladeareal er lidt mindre end tværsnitsarealet af beholderens indre, samt en låget ind i beholderens indre pressende trykpåføringsindretning.BACKGROUND OF THE INVENTION 1. Field of the Invention This invention relates to an apparatus for storing and maturing fresh meat under mechanical pressure with the exit of the meat's own juice during the pressing process, which consists of a container g with an upwardly open interior for receiving the meat, a top surface of the inner insertable lid whose surface area is slightly smaller than the cross-sectional area of the container interior, as well as a lid into the container's internal pressing pressure application device.
1010
Et sådant apparat kendes fra europæisk offentliggørelsesskrift nr. 0 114 176. Frisk og især udbenet og slagtevarmt kød lægges ind i beholderen, og låget anbringes ovenfra på kødet. Ved hjælp af trykpåførningsindretningen presses låget ind i beholde-jg ren, hvorved kødet komprimeres således, at saft fra kødet siver ud i opadgående retning. Herved bliver størstedelen af den luft, der befinder sig mellem kødstykkerne, presset ud, således at kødet praktisk taget afsondres fra luftens oxygen. Herved opnås også uden frysning eller hurtig afkøling 20 ved temperaturer på i hovedsagen 2 til 5°C lang holdbarhed på op til 6 uger, uden at kødets kvalitet påvirkes i negativ retning. Tværtimod kan der sågar opnås en kvalitetsforøgelse, idet kødet under udelukkelse af oxygen ved langsomt faldende temperaturer kan "modne".Such an apparatus is known from European Publication No. 0 114 176. Fresh and especially boneless and meat-warm meat is placed in the container and the lid is placed on top of the meat. By means of the pressure application device, the lid is pressed into the container, whereby the meat is compressed so that the juice from the meat seeps upwards. Hereby, most of the air located between the pieces of meat is squeezed out so that the meat is practically separated from the oxygen of the air. This also achieves a shelf life of up to 6 weeks without freezing or rapid cooling 20 at temperatures of generally 2 to 5 ° C, without adversely affecting the quality of the meat. On the contrary, a quality increase can even be obtained, since the meat can "mature" at the exclusion of oxygen at slowly falling temperatures.
2525
Ved det kendte apparat har det imidlertid i praksis vist sig, at beholderen, der for det meste består af ædelstål, ved afkølingen af kødet til en temperatur på i hovedsagen 2 til 5°C, krymper mindre end kødet/ således at trykket inden i g0 beholderen falder. Yderligere er en fyldt beholder ofte under lagt store temperatursvingninger, idet den eksempelvis om natten opbevarer i kølerum og om dagen anbringes i et salgslokale for udtagelse af kød. Den hidtil anvendte beholder af ædelstål er ikke i stand til over længere tid at udligne den af temperaturændringer betingede volumenændring af kødet, 35 idet dens elasticitet trættes eller udmattes. Endvidere sker temperaturovergangen ved afkøling for hurtigt ved en beholder af ædelstål, således at der dannes kondensvand, hvilket virker i uheldig retning på kødets kvalitet og udbyttet.In the known apparatus, however, it has been found in practice that the container, which consists mostly of stainless steel, on cooling the meat to a temperature of generally 2 to 5 ° C, shrinks less than the meat / so that the pressure within g0 the container falls. Furthermore, a filled container is often subjected to large temperature fluctuations, for example, it is stored in cold stores at night and placed in a meat storage room during the day. The stainless steel container used so far is unable to compensate for the long-term change in volume of the meat subject to temperature changes, as its elasticity is fatigued or fatigued. Furthermore, the temperature transition upon cooling occurs too quickly in a stainless steel container, thus creating condensation water, which adversely affects the quality of the meat and the yield.
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Formålet med opfindelsen er at forbedre et apparat af den indledningsvis nævnte art, således at der til stadighed inden i beholderen hersker så konstante trykforhold som muligt, 5 og at dannelsen af kondensvand undgås.The object of the invention is to improve an apparatus of the kind mentioned above, so that as constant pressure conditions as possible exist within the container, 5 and that the formation of condensation water is avoided.
Til opnåelse af dette formål er apparatet ifølge opfindelsen ejendommeligt ved, at beholderen består af et materiale af en sådan elasticitet og en sådan varmeudvidelseskoefficient 10 af temperaturbetingede volumenændringer af kødet udlignes af krympning eller udvidelse af beholderen. Yderligere er det fordelagtigt, at beholdermaterialet har ringe varmeled-ningsevne. Hertil egner sig især et plast og specielt et glasfiberforstærket plast, der både udviser en yderst god elastacits-25 adfærd ved temperaturændringer og også har lav varmelednings evne. Afkølingen af beholderen og dennes indhold sker herved så langsomt, at enhver dannelse af kondensvand er udelukket. Beholderen ifølge opfindelsen udøver herudover i et kølerum til stadighed et krympetryk på sit indhold, idet den på grund 2o af trykpåvirkningen er elastisk udvidet, dvs. forspændt, og idet den af varmeudvidelseskoefficienten bestemte krympning af det anvendte materiale er større end kødets krympning.To achieve this purpose, the apparatus according to the invention is characterized in that the container consists of a material of such elasticity and such a coefficient of thermal expansion 10 of temperature-dependent volume changes of the meat is offset by shrinkage or expansion of the container. Further, it is advantageous for the container material to have poor thermal conductivity. Particularly suitable for this is a plastic and especially a fiberglass reinforced plastic, which both exhibit an extremely good elasticity behavior in temperature changes and also have low heat conductivity. The cooling of the container and its contents is thereby done so slowly that any formation of condensation water is excluded. In addition, the container according to the invention additionally exerts a shrinkage pressure on its contents in a cold room, since it is elastically expanded because of the pressure effect, i.e. biased and the shrinkage of the material used determined by the heat expansion coefficient is greater than the shrinkage of the meat.
Herved udøver beholderen ved hjælp af sine vægge fordelagtigt et forøget tryk på kødet, således at den endnu mellem kødstyk-25 kerne værende luft efter nogle dage drives ud på grund af beholderens elastiske krympeadfærd. Dette medfører en yderligere forlængelse af den mulige opbevaringstid af kødet, uden at der er fare for, at kødet på grund af luftens oxygen forringes kvalitetsmæssigt. Yderligere fordelagtige udførelses-30 former for opfindelsen fremgår af de uselvstændige krav.In this way, the container advantageously exerts an increased pressure on the meat by means of its walls, so that the air still between the core of the meat after a few days is expelled due to the elastic shrinkage behavior of the container. This results in a further extension of the possible storage time of the meat without the danger of deteriorating the quality due to the oxygen of the air. Further advantageous embodiments of the invention are apparent from the dependent claims.
Opfindelsen forklares nærmere nedenfor under henvisning til tegningen, hvor 35 fig. 1 viser i perspektiv en beholder og et låg hørende til apparatet ifølge opfindelsen, fig. 2 i perspektiv en trykpåføringsindretning og 3The invention is explained in more detail below with reference to the drawing, in which: FIG. 1 is a perspective view of a container and a lid of the apparatus according to the invention; FIG. 2 is a perspective view of a pressure application device; and 3
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fig. 3a og 3b tværsnit efter linien III-III i fig. 1 gennem to forskellige udformninger af låget.FIG. 3a and 3b cross section along line III-III of FIG. 1 through two different designs of the lid.
Et apparat ifølge opfindelsen til opbevaring af frisk kød består af en beholder 1 til optagelse af ikke vist kød. Beholderen 1 er i den viste udførelsesform udformet med rektangulært tværsnit og med en bund 2 og fire sidevægge 3/4,5 og 6. Yderligere er beholderen 1 åben opadtil. I det af væggene 3 til 6 begrænsede indre 7 af beholderen kan der ovenfra i 10 pilens 11 retning indsættes et lag 9, der ved hjælp af en trykpåføringsindretning 12 (fig. 2), hvis funktion vil blive forklaret nærmere i det følgende, kan indpresses. Låget 6 er flademæssigt lidt mindre end tværsnitsfladen af beholderens indre 7, således at der mellem låget 9 og i det mindste én 15 af væggene 3 til 6 til stadighed er en spalte, gennem hvilken den ved trykpåvirkningen af kødet udtrædende kødsaft kan strømme og luft sive ud. Trykudøvelsen finder sted, indtil låget 9 er dækket af saft.An apparatus according to the invention for storing fresh meat consists of a container 1 for receiving meat not shown. In the illustrated embodiment, the container 1 is formed of rectangular cross-section and with a bottom 2 and four side walls 3 / 4.5 and 6. Furthermore, the container 1 is open upwards. Into the interior 7 of the container bounded by walls 3 to 6, a layer 9 can be inserted from above in the direction of arrow 11, which can be pressed in by means of a pressure application device 12 (Fig. 2), the function of which will be explained in more detail below. . The lid 6 is slightly smaller than the cross-sectional surface of the container 7, so that there is a gap between the lid 9 and at least one 15 of the walls 3 to 6 through which the meat juice emerging from the pressure can flow and seep through out. The pressure exertion takes place until the lid 9 is covered with juice.
2020
Beholderen 1 ifølge opfindelsen består af et materiale med en sådan elasticitet og en sådan varmeudvidelseskoefficient, at temperaturbetingede valumenændringer af kødet udlignes ved hjælp af krympning eller udvidelse af beholderen 1, dvs.The container 1 according to the invention consists of a material with such elasticity and coefficient of heat expansion that temperature-related valumen changes of the meat are offset by shrinkage or expansion of the container 1, ie.
dennes bund 2 samt dennes vægge 3,4,5,6. Det anvendte materiale 2 5 har herudover en lav varmeledningsevne. Herfor egner sig især et plastmateriale og specielt et glasfiberforstærket plast, der udover den krævede elasticitet og den ringe varmeledningsevne også har en god mekanisk styrke, således at også høje go tryk er mulige uden problemer. Fordelagtigt består beholderen 1 af et yderlag af polyesterharpiks og glasmåtter, på hvilke der er anbragt et indre dæklag af basispolyesterharpiks, der kan indeholde tilsatte farvepigmenter. En beholdersammensætning på i hovedsagen 60% polyesterharpiks, i hovedsagen 30% glasfibermåtter og i hovedsagen 10% dæklag (alle vægtprocenter) 3 o har vist sig fordelagtig. Beholderen 1 ifølge opfindelsen er let at rengøre, hygiejnisk og neutral over for levnedsmidler og har herudover også tilstrækkelig mekanisk styrke til at kunne sikre det nødvendige tryk på op til 0,04 kg/cm , 4its bottom 2 and its walls 3,4,5,6. In addition, the material used has a low thermal conductivity. Particularly suitable for this is a plastic material and especially a fiberglass reinforced plastic which, in addition to the required elasticity and low thermal conductivity, also has a good mechanical strength, so that high go pressures are also possible without problems. Advantageously, the container 1 consists of an outer layer of polyester resin and glass mats on which is placed an inner cover layer of base polyester resin which may contain added color pigments. A container composition of substantially 60% polyester resin, generally 30% fiberglass mats and generally 10% cover (all weight percentages) has been found to be advantageous. The container 1 according to the invention is easy to clean, hygienic and neutral to food and also has sufficient mechanical strength to ensure the necessary pressure of up to 0.04 kg / cm, 4
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uden at der opstår revner eller andre beskadigelser.without any cracks or other damage.
Som grundmateriale anvendes en polyesterharpiks på basis af orthophthalsyrepolyesterharpiks med 35% monostyren og en visko-5 sitet på 1000 mp, der blandes med 0,8 til 1% koboltaccelerator bestående af en opløsning af styren med 1% koboltnaphthenal samt som hærder 2% methylethylketonperoxid bestående af en normal aktiv opløsning af ca. 9% aktivt oxygen opløst i phleg-matiseringsmiddel, phthalsyreester og et glycolderivat. Som 10 forstærkning benyttes endeløse glasfibermåtter med en kvadrat- metervægt på 450 eller 600 g/m . Den nominelle diameter af elementarfibrene er 15 um. Dæklaget består af isophthalsyre- polyesterharpiks med standardglycol og dispergeret kiselsyre plus monostyren og farvepigmenter af titanoxid samt de oven-15 nævnte mængder af koboltacceleratorer og hærder.As a basic material, a polyester resin based on orthophthalic acid polyester resin is used with 35% monostyrene and a viscosity of 1000 mp which is mixed with 0.8 to 1% cobalt accelerator consisting of a solution of styrene with 1% cobalt naphthenal and curing 2% methyl ethyl ketone peroxide of a normal active solution of approx. 9% active oxygen dissolved in phleg matizer, phthalic acid ester and a glycol derivative. Endless fiberglass mats with a square meter weight of 450 or 600 g / m are used as reinforcement. The nominal diameter of the element fibers is 15 µm. The coating consists of isophthalic acid polyester resin with standard glycol and dispersed silica plus the monostyrene and color pigments of titanium oxide as well as the aforementioned amounts of cobalt accelerators and hardeners.
Den af dette materiale fremstillede beholder 1 har en virkelig god og vedvarende, dvs. ikke med tiden forringet udvidelses-henholdsvis krympeevne ved temperaturændringer. Eksempelvis 20 er en beholder, der kan rumme 80 kg kød, 620 mm høj, 470 mm bred og 580 mm lang ved en temperatur på 18°C. Ved denne temperatur på 18°C har den tomme beholder i 25 cm's højde over bunden en omkreds på 163,5 cm. Den fyldte trykpåvirkede beholder har ved 15°C en omkreds på 164 cm og ved 3°C en omkreds på 25 163,5 cm, saledes at der efter afkølingen altid sikres et tilstrækkeligt tryk. Dette resulterer i, at beholderen i varm tilstand ved trykpåvirkningen kan udvides så kraftigt elastisk, at denne elastiske forspænding til at begynde med og dernæst eventuelt også den af det anvendte materiales varmeudvidelses-30 koefficient bestemte temperaturbetingede krympning af beholderen ved afkøling sørger for et konstant eller sågar stigende tryk i beholderens indre. Beholderen 1 ifølge opfindelsen kan fremstilles i enhver størrelse og med enhver udformning.The container 1 made of this material has a really good and durable, ie. not, over time, deterioration or shrinkage, respectively, of temperature changes. For example, 20 is a container capable of holding 80 kg of meat, 620 mm high, 470 mm wide and 580 mm long at a temperature of 18 ° C. At this temperature of 18 ° C, the empty container at a height of 25 cm above the bottom has a circumference of 163.5 cm. The filled pressurized container has a circumference of 164 cm at 15 ° C and a circumference of 25 163.5 cm at 3 ° C, so that after cooling, sufficient pressure is always ensured. This results in the container being able to expand in the hot state under the pressure influence so elastically that this elastic bias initially and then possibly also the temperature-dependent shrinkage of the container used for cooling by cooling ensures a constant or even increasing pressure inside the container. The container 1 according to the invention can be manufactured in any size and of any design.
Især forudses fire forskellige standardstørrelser, dvs. for 35 45 kg, 80 kg, 150 og 300 kg kød.In particular, four different standard sizes are predicted, viz. for 35 45 kg, 80 kg, 150 and 300 kg meat.
Ifølge.opfindelsen udvider beholderens 1 indre 7 sig fra bunden 2 og opad. Låget 9 er fortrinsvis i hovedsagen kongruent med 5According to the invention, the inner 7 of the container 1 expands from the bottom 2 upwards. The lid 9 is preferably substantially congruent with 5
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bundens 2 overflade. Ved hjælp af denne udformning sikres en virkelig afluftning af kødet. Også ved små kødmængder ligger låget 9 i afstand fra beholdervæggene 3 til 6, således at kødsaften og luften kan sive ud. Yderligere er den udvidende 5 form af det indre 7 også fordelagtig, hvad angår fremstillingen af beholderen 1, idet en afformning herved muliggøres uden problemer.bottom 2 surface. By means of this design, a real deaeration of the meat is ensured. Also in small amounts of meat, the lid 9 is spaced from the container walls 3 to 6, so that the meat juice and the air can leak out. Further, the expanding shape of the inner 7 is also advantageous with respect to the manufacture of the container 1, a deformation thereby being possible without problems.
For yderligere at forbedre afluftningen, dvs. udtrykningen af luft fra kødmellemrummene, er det fordelagtigt, at låget 9 på sin mod beholderens 1 bund 2 vendende underside 15 har en fortrinsvis på midten anbragt forhøjning 16 (fig. 3a) eller 17 (fig. 3b). Forhøjningen 16 har et i retningen væk fra lågets ^ 9 underside 15 aftagende, trapezformede tværsnit, medens forhøj ningen 17 i den alternative udformning i fig. 3b er udformet konveks hvælvet. Herudover ligger det inden for opfindelsens idé at udforme hele lågets 9 underside 15 konveks hvælvet.To further improve the venting, viz. In the expression of air from the meat spaces, it is advantageous that the lid 9, on its underside 15 facing the bottom 2 of the container 1, has a preferably raised center 16 (Fig. 3a) or 17 (Fig. 3b). The elevation 16 has a trapezoidal cross-section decreasing in the direction away from the underside 15 of the lid ^ 9, while the elevation 17 in the alternative embodiment of FIG. 3b is convexly shaped. In addition, it is within the idea of the invention to design the entire underside of the lid 9 convex vault.
I hvert tilfælde sker presningen af kødet til at begynde med udgående fra midten, således at luften sideværts udpresses 20 indefra og ud. Det på tegningen viste låg 9 har på sin bort fra beholderens 1 bund 2 vendende overside 18 et ikke-centralt anbragt håndtag 19, hvilken anbringelse letter udtagningen af låget 9, der på grund af adhæsionskræfter kan hæfte til kødet. Yderligere er det fordelagtigt, at låget 9 ved sine 25 rande 21 er således affaset, at undersiden 15 har mindre overflade end oversiden 18. Dette bidrager ligeledes til, at luften let kan slippe ud mellem låget 9 og væggene 3 til 6.In each case, the pressing of the meat initially starts from the center, so that the air is laterally extruded from the inside out. The lid 9 shown in the drawing, on the upper side 18 of the container 2, facing away from the bottom 2 of the container 1, has a non-centrally arranged handle 19, which facilitates the removal of the lid 9 which, due to adhesive forces, can adhere to the meat. Further, it is advantageous that the lid 9 at its 25 edges 21 is beveled so that the underside 15 has a smaller surface than the upper side 18. This also contributes to the air being able to easily escape between the lid 9 and the walls 3 to 6.
Beholderen 1 har i området ved sin øvre åbning en åbningen omsluttende og udad forløbende rand 23, som mindst på to diametralt over for hinanden liggende steder, ved hvilke trykpåføringsindretningen 12 er indrettet til at angribe, udformet forstærket. Disse forstærkede steder ligger hensigtsmæssigt i midterområdet af randene 23 af'to over for hinanden liggen- v d de vægge 3,5 henholdsvis 4,6.The container 1 has in the region at its upper opening an opening enclosing and outwardly extending edge 23, at least in two diametrically opposite locations at which the pressure application device 12 is arranged to attack, formed reinforced. Conveniently, these reinforced locations lie in the middle region of the edges 23 of each other, opposite the walls 3.5 and 4.6, respectively.
Den i fig. 2 viste trykpåføringsindretning 12 har en U-formetThe FIG. 2, the pressure application device 12 shown has a U-shaped
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6 bøjle 25 med en krop 26 og to parallelle ben 27,28. De to ben 27,28 bærer ved deres ender 29 mod hinanden vendende gribe-organer 31, der er indrettet til at gribe om beholderen 23.6 hanger 25 with a body 26 and two parallel legs 27.28. The two legs 27, 28 carry at their ends 29 facing gripping means 31 arranged to grip the container 23.
På kroppen 26 er der ifølge opfindelsen fastgjort en donkraft 5 ( 32, der udvxser en lodret i pileretnmgen 30 bevægelig løftestang 33. Ved sin nedre ende bærer løftestangen 33 fortrinsvis en trykplade 34, der er indrettet til at ligge an mod låget 9. I den viste udførelsesform er donkraften 32 mekanisk, idet løftestangen 33 ved at vippe en betjeningsarm 35 frem og tilbage 10 i pileretnmgen 36 kan bevæges lodret nedad, hvorved laget 9 ved hjælp af trykpladen 34 bliver presset ind i beholderens 1 indre 7. Det er fordelagtigt, at donkraftens 32 løftestang er ført ved hjælp af en boring midt i bøjlekroppen 26 for herved at påføre trykkraften midt på låget. De på bøjlebenene 15 27 og 28 fastgjorte gribeorganer er dannet ved hjælp af vinkelskinner, hvis mod hinanden vendende flige griber om beholderen 23. Endvidere er det fordelagtigt, at der på benene 27,28 i afstand fra vinkelskinnerne er anbragt føringsruller 37, som kan ligge an mod oversiden af beholderen 23. Trykpåføringsindretningen 12 kan da fra siden skubbes ind på beholderen 23. Ved en alternativ udformning af opfindelsen kan i det mindste ét af bøjlebenene 27,28 være udformet således, at det kan svinge udad, hvorved trykpåføringsindretningen 12 også ovenfra kan anbringes på beholderen 1.On the body 26, according to the invention, a jack 5 (32, which extends a vertical lever rod movable in the arrow direction 30) is attached at its lower end, preferably a pressure plate 34 arranged to abut the lid 9. In the embodiment shown, the jack 32 is mechanical in that the lever 33 can be moved vertically downwards by tilting an operating arm 35 in the arrow direction 36, whereby the layer 9 is pressed into the interior 7 of the container 1 by means of the pressure plate 34. The lever 32 of the jack 32 is guided by means of a bore in the middle of the hanger body 26 to apply the compressive force in the middle of the lid The gripping means fixed on the hanger legs 27 27 and 28 are formed by means of angular rails whose opposite tabs grip the container 23. Furthermore it is advantageous that guide rollers 37 which are disposed on the upper side of the container 23. are provided on the legs 27, 28, away from the angular rails. The applicator 12 can then be pushed inwards from the container 23. In an alternative embodiment of the invention, at least one of the hoop legs 27, 28 may be designed so that it can pivot outwardly, whereby the pressure applicator 12 can also be applied from above to the container 1.
2525
Sammenfattende frembyder udformningen af beholderen 1 ifølge opfindelsen følgende fordele: Høj mekanisk styrke og samtidig god elasticitet, lav varmeled-ningsevne, dvs. god varmeisolering, let rengøring, hygiejnisk, temperatur- og kemikaliebestandig, indeholder hverken farlige eller sundhedsfarlige stoffer. Ved opbevaring af frisk kød indstiller der sig med tiden på grund af dannelsen af mælke-syrebakterier en pH-værdi på ca.'5,4, hvilket med henblik på en modning af kødet er yderst fordelagtigt. Ved hjælp af opfindelsen er det endvidere muligt sammen at oplagre kød med forskellige, dvs. høje og lave pH-værdier, hvorved der opnås en udligning af pH-værdierne.In summary, the design of the container 1 according to the invention offers the following advantages: High mechanical strength and at the same time good elasticity, low thermal conductivity, ie. good heat insulation, easy cleaning, hygienic, temperature and chemical resistant, contain no dangerous or hazardous substances. When storing fresh meat, over time, due to the formation of lactic acid bacteria, a pH of about 5.4 is obtained, which is extremely advantageous for the maturation of the meat. Furthermore, by means of the invention, it is possible to store meat with different, ie. high and low pH values, which results in an equalization of the pH values.
Claims (13)
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE8617814U DE8617814U1 (en) | 1986-07-03 | 1986-07-03 | Device for storing fresh meat |
| DE8617814 | 1986-07-03 |
Publications (4)
| Publication Number | Publication Date |
|---|---|
| DK343387D0 DK343387D0 (en) | 1987-07-03 |
| DK343387A DK343387A (en) | 1988-01-04 |
| DK164568B true DK164568B (en) | 1992-07-20 |
| DK164568C DK164568C (en) | 1992-12-07 |
Family
ID=6796144
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DK343387A DK164568C (en) | 1986-07-03 | 1987-07-03 | APPLICATION FOR STORAGE AND RIPE OF FRESH MEAT |
Country Status (13)
| Country | Link |
|---|---|
| EP (1) | EP0250911B1 (en) |
| CN (1) | CN1017959B (en) |
| AT (1) | ATE64822T1 (en) |
| AU (1) | AU599113B2 (en) |
| BR (1) | BR8703372A (en) |
| CA (1) | CA1261672A (en) |
| DE (2) | DE8617814U1 (en) |
| DK (1) | DK164568C (en) |
| ES (2) | ES2023851B3 (en) |
| GR (1) | GR3002273T3 (en) |
| IE (1) | IE60289B1 (en) |
| NZ (1) | NZ220876A (en) |
| PT (1) | PT85251B (en) |
Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE4022007C1 (en) * | 1990-07-11 | 1992-02-20 | Vesten Ag, Stans, Ch | |
| US6194012B1 (en) | 1992-06-11 | 2001-02-27 | Tenderland Limited | Treatment of meat |
| NZ253354A (en) * | 1992-06-11 | 1997-03-24 | Tenderland Ltd | Meat treatment and/or storage; meat portions maintained in a contiguous body and subjected to compression in a controlled gas flush environment |
| NZ534244A (en) | 2004-07-20 | 2007-05-31 | Foodcap Int Ltd | Product distribution methods and apparatus |
| EP1824748B1 (en) | 2004-10-15 | 2015-07-22 | Foodcap International Limited | Container, lid and clip therefor |
| WO2006041323A2 (en) | 2004-10-15 | 2006-04-20 | Foodcap International Limited | Methods and apparatus for thermal regulation of perishable products |
| EP1817732B1 (en) * | 2004-10-18 | 2017-03-01 | Foodcap International Limited | Method for processing and distribution of meat products |
| CN111870120A (en) * | 2020-06-29 | 2020-11-03 | 福建辉伦婴童用品有限公司 | Glass heating container and manufacturing method thereof |
Family Cites Families (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE1251672B (en) * | 1967-10-05 | |||
| CH100928A (en) * | 1922-06-24 | 1923-08-16 | Zeh Karl | Ham shape. |
| FR1246246A (en) * | 1959-10-03 | 1960-11-18 | Thirode Et Cie | Improvements made to molds for cooking delicatessen products, and to the lids of such molds |
| FR1248037A (en) * | 1959-10-28 | 1960-12-09 | Improvement brought to ham molds | |
| CH423531A (en) * | 1965-05-10 | 1966-10-31 | Mauch Elro Werk | Cooking pan for ham |
| FR1535747A (en) * | 1967-06-26 | 1968-08-09 | Meat mold | |
| DE2848060A1 (en) * | 1978-09-08 | 1980-03-20 | Metallgiesserei Blaser Ag Scho | Aluminium press mould for boneless ham - coated internally by spraying epoxy! resin antistick layer |
| IT8146809A0 (en) * | 1981-02-04 | 1981-02-04 | Langhirano Parma A | METHOD AND EQUIPMENT FOR SHAPING RAW HAMS IN THE RELEVANT MOLDS, AFTER BONING AND BEFORE SEAMING |
| DE8236195U1 (en) * | 1982-12-23 | 1983-06-30 | Schlegel, Jürgen, 7801 Umkirch | FOOD CONTAINER WITH PRESSURED COVER ORGAN |
-
1986
- 1986-07-03 DE DE8617814U patent/DE8617814U1/en not_active Expired
-
1987
- 1987-06-04 ES ES87108052T patent/ES2023851B3/en not_active Expired - Lifetime
- 1987-06-04 DE DE8787108052T patent/DE3771133D1/en not_active Expired - Fee Related
- 1987-06-04 AT AT87108052T patent/ATE64822T1/en not_active IP Right Cessation
- 1987-06-04 EP EP87108052A patent/EP0250911B1/en not_active Expired - Lifetime
- 1987-06-29 NZ NZ220876A patent/NZ220876A/en unknown
- 1987-07-02 BR BR8703372A patent/BR8703372A/en not_active IP Right Cessation
- 1987-07-02 AU AU75050/87A patent/AU599113B2/en not_active Ceased
- 1987-07-02 ES ES19878702224U patent/ES1005871Y/en not_active Expired
- 1987-07-03 PT PT85251A patent/PT85251B/en not_active IP Right Cessation
- 1987-07-03 CA CA000541283A patent/CA1261672A/en not_active Expired
- 1987-07-03 CN CN87105594A patent/CN1017959B/en not_active Expired
- 1987-07-03 IE IE177287A patent/IE60289B1/en not_active IP Right Cessation
- 1987-07-03 DK DK343387A patent/DK164568C/en not_active IP Right Cessation
-
1991
- 1991-07-08 GR GR91400973T patent/GR3002273T3/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| CN1017959B (en) | 1992-08-26 |
| ATE64822T1 (en) | 1991-07-15 |
| GR3002273T3 (en) | 1992-12-30 |
| PT85251B (en) | 1993-07-30 |
| PT85251A (en) | 1988-07-29 |
| EP0250911B1 (en) | 1991-07-03 |
| IE60289B1 (en) | 1994-06-29 |
| DK343387D0 (en) | 1987-07-03 |
| AU599113B2 (en) | 1990-07-12 |
| ES1005871Y (en) | 1989-05-16 |
| DE8617814U1 (en) | 1986-09-25 |
| DK164568C (en) | 1992-12-07 |
| DE3771133D1 (en) | 1991-08-08 |
| AU7505087A (en) | 1988-01-07 |
| NZ220876A (en) | 1991-08-27 |
| ES1005871U (en) | 1988-12-01 |
| CA1261672A (en) | 1989-09-26 |
| BR8703372A (en) | 1988-03-15 |
| EP0250911A1 (en) | 1988-01-07 |
| DK343387A (en) | 1988-01-04 |
| IE871772L (en) | 1988-01-03 |
| CN87105594A (en) | 1988-02-24 |
| ES2023851B3 (en) | 1992-02-16 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PBP | Patent lapsed |
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