GB171637A - Process for preserving in the fresh condition organic matters and particularly meat and fish - Google Patents

Process for preserving in the fresh condition organic matters and particularly meat and fish

Info

Publication number
GB171637A
GB171637A GB269221A GB269221A GB171637A GB 171637 A GB171637 A GB 171637A GB 269221 A GB269221 A GB 269221A GB 269221 A GB269221 A GB 269221A GB 171637 A GB171637 A GB 171637A
Authority
GB
United Kingdom
Prior art keywords
fish
preserving
meat
organic matters
fresh condition
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
GB269221A
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.)
LOUIS ALBERT CONSTANT CHOLET
Original Assignee
LOUIS ALBERT CONSTANT CHOLET
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 LOUIS ALBERT CONSTANT CHOLET filed Critical LOUIS ALBERT CONSTANT CHOLET
Priority to GB269221A priority Critical patent/GB171637A/en
Publication of GB171637A publication Critical patent/GB171637A/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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Farming Of Fish And Shellfish (AREA)

Abstract

171,637. Cholet, L. A. C. Jan. 20, 1921. Preserving meat and fish.-Meat and fish are rapidly cooled to a temperature not below -1‹ C. and subjected meanwhile to a current of gaseous antiseptic, such as sulphur dioxide. The meat is then heated by a current of sterilized air at 50 to 60‹ C. until the surface has resumed the normal temperature, when the temperature of the air is .gradually reduced to normal.
GB269221A 1921-01-20 1921-01-20 Process for preserving in the fresh condition organic matters and particularly meat and fish Expired GB171637A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB269221A GB171637A (en) 1921-01-20 1921-01-20 Process for preserving in the fresh condition organic matters and particularly meat and fish

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB269221A GB171637A (en) 1921-01-20 1921-01-20 Process for preserving in the fresh condition organic matters and particularly meat and fish

Publications (1)

Publication Number Publication Date
GB171637A true GB171637A (en) 1921-11-24

Family

ID=9744106

Family Applications (1)

Application Number Title Priority Date Filing Date
GB269221A Expired GB171637A (en) 1921-01-20 1921-01-20 Process for preserving in the fresh condition organic matters and particularly meat and fish

Country Status (1)

Country Link
GB (1) GB171637A (en)

Similar Documents

Publication Publication Date Title
GB171637A (en) Process for preserving in the fresh condition organic matters and particularly meat and fish
GB663237A (en) Improved treatment of carbon black
GB226847A (en) Improvements in and relating to the manufacture of tobacco
GB647085A (en) Improvements relating to the treatment of oats and groats from oats
GB209213A (en) Improvements in and relating to the treatment and storage of beef
GB492612A (en) Improvements in or relating to the preservation and storage of perishable foodstuffs
GB162528A (en) Methods for the preservation of vulcanized rubber goods
CA213340A (en) Packing for conservation and transport of fresh fish, etc.
GB519570A (en) Process for the manufacture of sulphur trioxide
GB200763A (en) Process for unhairing raw or taned leather or hides using a very low temperature
GB160433A (en) Manufacture of anthraquinone derivatives
GB139441A (en) An improvement in the purification of carbazole
GB257815A (en) Manufacture of 2-oxynaphthalene-6-carboxylic acid
GB191249A (en) Improvements in and relating to the chilling and preservation of beef and other animal carcases
CA234809A (en) Preservation of succulent fodder
GB270505A (en) Improved manufacture of activated carbon
GB385212A (en) An improved method of preserving green fodder
ES204186A1 (en) Procedure for the continuous regeneration of the lost liquors of discarding (Machine-translation by Google Translate, not legally binding)
GB180479A (en) Improvements in the process of granulating slag and separating moisture therefrom
GB300394A (en) Improvements in the preservation and treatment of latex
GB697123A (en) A process of preparing n-[2-alkyl-4-aminopyrimidyl(5)]-methyl-4-methyl-5--a-hydroxyethylthiazolium compounds
GB343748A (en) Manufacture of new cellulose derivatives
GB542633A (en) Production of glucose from cellulosic material
CA212601A (en) Fur stretcher
ES203083A1 (en) Procedure for refrigerating and washing turns and combustión gases with sulfurous anhydride content (Machine-translation by Google Translate, not legally binding)