GB107593A - Improvements relating to Curing Meats. - Google Patents

Improvements relating to Curing Meats.

Info

Publication number
GB107593A
GB107593A GB9298/17A GB929817A GB107593A GB 107593 A GB107593 A GB 107593A GB 9298/17 A GB9298/17 A GB 9298/17A GB 929817 A GB929817 A GB 929817A GB 107593 A GB107593 A GB 107593A
Authority
GB
United Kingdom
Prior art keywords
meat
added
meats
potassium
nitrite
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
GB9298/17A
Inventor
George Francis Doran
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.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Publication of GB107593A publication Critical patent/GB107593A/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
    • A23B4/02—Preserving by means of inorganic salts
    • A23B4/023—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds

Landscapes

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

Abstract

107,593. Doran, G. F. April 29, 1916, [Convention date]. Preserving meat.-Meats are cured by treating them with a pickling liquor to which has been added a soluble or alkali metal nitrate. In addition to the nitrite, a very small percentage of sodium or potassium nitrate is added to the saturated lime solution. In the treatment of ham-house products the liquor is forced into the meat through perforated needles inserted therein. The meat is then immersed in a pickling liquor containing salt, sugar or syrup, and potassium or sodium nitrite. The meat is then kept in chill rooms for several weeks, after which it is washed and smoked.
GB9298/17A 1916-04-29 1917-06-28 Improvements relating to Curing Meats. Expired GB107593A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US107593XA 1916-04-29 1916-04-29

Publications (1)

Publication Number Publication Date
GB107593A true GB107593A (en) 1918-06-28

Family

ID=32467142

Family Applications (1)

Application Number Title Priority Date Filing Date
GB9298/17A Expired GB107593A (en) 1916-04-29 1917-06-28 Improvements relating to Curing Meats.

Country Status (1)

Country Link
GB (1) GB107593A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US7276470B2 (en) 2002-02-09 2007-10-02 Reckitt Benckiser N.V. Glassware corrosion inhibitor
WO2018039809A1 (en) 2016-09-01 2018-03-08 BIANCO, Moira Device and method for maturing meat in water, in particular beef on the bone

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US7276470B2 (en) 2002-02-09 2007-10-02 Reckitt Benckiser N.V. Glassware corrosion inhibitor
WO2018039809A1 (en) 2016-09-01 2018-03-08 BIANCO, Moira Device and method for maturing meat in water, in particular beef on the bone

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