GB298802A - Improvements in or relating to the curing of raw meats, such as hams, bacons, fish and the like - Google Patents
Improvements in or relating to the curing of raw meats, such as hams, bacons, fish and the likeInfo
- Publication number
- GB298802A GB298802A GB3257927A GB3257927A GB298802A GB 298802 A GB298802 A GB 298802A GB 3257927 A GB3257927 A GB 3257927A GB 3257927 A GB3257927 A GB 3257927A GB 298802 A GB298802 A GB 298802A
- Authority
- GB
- United Kingdom
- Prior art keywords
- vacuum
- chamber
- pressure
- valve
- pump
- 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
- A23B4/02—Preserving by means of inorganic salts
- A23B4/021—Preserving by means of inorganic salts with apparatus adapted for gaseous preserving agents
Abstract
298,802. Heriot, M. M. Dec. 2, 1927. Preserving meat.-Raw meats, such as hams and bacon, and fish are preserved by treatment with a curing liquid in a hermetically sealed chamber, and are subjected during the treatment alternately to the action of vacuum and pressure automatically controlled by pressure-responsive regulating mechanism operated on the attainment of predetermined limits of pressure. In the construction described, the meat is inserted through a door 3 into the chamber 1 where it is supported on wire mesh or other liquid permeable trays 5 slidably carried by angle irons 4. The chamber is connected by a pipe 10 to a combined pressure and vacuum pump 11, operated by an electric motor, and by pipes 14, 17, each of which .has a cock 15, 18 and a combined spring valve 16<a>, 19<a>, and ball float valve 16<b>, 19<b>, to the brine tank. In operation, the chamber 1 is first evacuated by pump 11, the vacuum being maintained for about half an hour so that blood &c. is drawn off the meat and is removed through sump 6, valve 7, trap 9 and valve 8. The cock 15 is then opened and brine enters the chamber until the supply is cut off by means of ball valve 16<b>. Float valve 19<b> is meanwhile open but exit of the brine is cut off by spring valve 19<a>. A gauge 12 is then connected electrically, by closing switch 13, to the pump 11. The vacuum in the chamber rises until a predetermined maximum point is reached, when a contact 12<a> on the gauge is closed, causing the action of pump 11 to be reversed and to pump air into the chamber, forcing the brine to permeate the meat. When the pressure reaches a predetermined limit, spring valve 19<a> is opened and the brine is forced through pipe 17 back to the tank until the outlet is closed by fall of ball valve 19<b>. The pressure in the chamber rises still further until a maximum point is reached when a contact 12<b> on the gauge 12 is closed, causing the action of pump 11 to be reversed and evacuation begun. The vacuum draws some brine out of the meat. At a predetermined point the spring valve 16<a> is released by the vacuum and briue enters the tank and the cycle of operations is begun again and may be repeated as often as desired. In place of the combined vacuum and pressure pump 11, separate vacuum and pressure pumps may be employed. The process allows the time of curing to be shortened, for example to 60 hours in the case of ham and bacon.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GB3257927A GB298802A (en) | 1927-12-02 | 1927-12-02 | Improvements in or relating to the curing of raw meats, such as hams, bacons, fish and the like |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GB3257927A GB298802A (en) | 1927-12-02 | 1927-12-02 | Improvements in or relating to the curing of raw meats, such as hams, bacons, fish and the like |
Publications (1)
Publication Number | Publication Date |
---|---|
GB298802A true GB298802A (en) | 1928-10-18 |
Family
ID=10340832
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
GB3257927A Expired GB298802A (en) | 1927-12-02 | 1927-12-02 | Improvements in or relating to the curing of raw meats, such as hams, bacons, fish and the like |
Country Status (1)
Country | Link |
---|---|
GB (1) | GB298802A (en) |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3245336A (en) * | 1964-07-20 | 1966-04-12 | Blickman Inc | Automatic apparatus for curing and pickling meats |
EP0172497A2 (en) * | 1984-08-25 | 1986-02-26 | Hermann Handsche | Salting apparatus for meat and hams of all kinds |
AT392197B (en) * | 1988-03-24 | 1991-02-11 | Inject Star Poekelmasch | DEVICE FOR MASSAGING MEAT- OR MEAT-LIKE GOODS |
CN114617245A (en) * | 2022-02-17 | 2022-06-14 | 浙江省农业科学院 | Low-sodium salt meat curing method and equipment for improving myosin solubility |
-
1927
- 1927-12-02 GB GB3257927A patent/GB298802A/en not_active Expired
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3245336A (en) * | 1964-07-20 | 1966-04-12 | Blickman Inc | Automatic apparatus for curing and pickling meats |
EP0172497A2 (en) * | 1984-08-25 | 1986-02-26 | Hermann Handsche | Salting apparatus for meat and hams of all kinds |
EP0172497A3 (en) * | 1984-08-25 | 1987-05-27 | Hermann Handsche | Salting apparatus for meat and hams of all kinds |
AT392197B (en) * | 1988-03-24 | 1991-02-11 | Inject Star Poekelmasch | DEVICE FOR MASSAGING MEAT- OR MEAT-LIKE GOODS |
CN114617245A (en) * | 2022-02-17 | 2022-06-14 | 浙江省农业科学院 | Low-sodium salt meat curing method and equipment for improving myosin solubility |
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