GB120964A - Improvements in the Process of Curing Meats. - Google Patents
Improvements in the Process of Curing Meats.Info
- Publication number
- GB120964A GB120964A GB1745817A GB1745817A GB120964A GB 120964 A GB120964 A GB 120964A GB 1745817 A GB1745817 A GB 1745817A GB 1745817 A GB1745817 A GB 1745817A GB 120964 A GB120964 A GB 120964A
- Authority
- GB
- United Kingdom
- Prior art keywords
- smoke
- damper
- chamber
- dampers
- pipe
- 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
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
- A23B4/044—Smoking; Smoking devices
- A23B4/052—Smoke generators ; Smoking apparatus
Abstract
120,964. Legg, A. C. Nov. 26, 1917. Preserving meat.-Meats are cured by first drying them by means of a hot gas or smoke until shrinkage of fat commences and then submitting them to the action of a cool smoke free from products of active combustion. The smokehouse 1 is provided with a smoke-generator 2 divided by a casing 3 into upper and lower chambers, a burner 4 being fitted below and a smothering-plate 5 above the partition. Dampers 7, 8 are provided to admit air to the charring - chamber, in which smoke is generated without active combustion. Hot smoke is led into the chamber through a pipe 12 provided with a damper 14 and passing through a heater 17, 18, where it is heated to a desired temperatura, is discharged into the curing-chamber through pipes 19, and passes away through the stack 10 provided with a damper 16. Cool smoke passes through a pipe 11, having a damper 13, and flue 21 to discharge pipes 24, and, owing to cooling by contact with the meat, takes a downward course and re-enters the smoke-producing chamber through a pipe 26 with damper 28, a deflector 27 being provided to direct the current upwards. The curing is finished off by turning on the hot smoke in order to dry the preservative layer on the meat. The chamber is cleared of smoke by opening a damper 29 and dampers 15, 16, the other dampers being closed, so that the induced draught in the stack will draw air in through the damper 29.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB1745817A GB120964A (en) | 1917-11-26 | 1917-11-26 | Improvements in the Process of Curing Meats. |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB1745817A GB120964A (en) | 1917-11-26 | 1917-11-26 | Improvements in the Process of Curing Meats. |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB120964A true GB120964A (en) | 1918-11-26 |
Family
ID=32347566
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB1745817A Expired GB120964A (en) | 1917-11-26 | 1917-11-26 | Improvements in the Process of Curing Meats. |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB120964A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP2033524A1 (en) * | 2006-06-07 | 2009-03-11 | Ajinomoto Co., Inc. | Method and apparatus for modifying smoke smell and method and apparatus for producing smoked food |
-
1917
- 1917-11-26 GB GB1745817A patent/GB120964A/en not_active Expired
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP2033524A1 (en) * | 2006-06-07 | 2009-03-11 | Ajinomoto Co., Inc. | Method and apparatus for modifying smoke smell and method and apparatus for producing smoked food |
| EP2033524A4 (en) * | 2006-06-07 | 2013-01-23 | Ajinomoto Kk | Method and apparatus for modifying smoke smell and method and apparatus for producing smoked food |
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