GB351355A - Method for the rapid pickling of meat - Google Patents

Method for the rapid pickling of meat

Info

Publication number
GB351355A
GB351355A GB29536/30A GB2953630A GB351355A GB 351355 A GB351355 A GB 351355A GB 29536/30 A GB29536/30 A GB 29536/30A GB 2953630 A GB2953630 A GB 2953630A GB 351355 A GB351355 A GB 351355A
Authority
GB
United Kingdom
Prior art keywords
meat
container
nozzles
tube
cock
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
GB29536/30A
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.)
MICHAEL NEGELE FISCHER
Original Assignee
MICHAEL NEGELE FISCHER
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 MICHAEL NEGELE FISCHER filed Critical MICHAEL NEGELE FISCHER
Priority to GB29536/30A priority Critical patent/GB351355A/en
Publication of GB351355A publication Critical patent/GB351355A/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
    • A23B4/26—Apparatus for preserving using liquids ; Methods therefor
    • A23B4/28—Apparatus for preserving using liquids ; Methods therefor by injection of liquids
    • A23B4/285—Apparatus for preserving using liquids ; Methods therefor by injection of liquids with inorganic salts
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

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

351,355. Pickling meat,. FISCHER, M. N E G E L E -, 8, Wiedenmayerstrasse, Munich, Germany. Oct. 2, 1930, No. 29536. [Class 49.] Meat in large pieces is rapidly pickled by inserting hollow perforated needles c into the meat b which is placed in a container a, the container being then sealed airtight and the air exhausted therefrom and, through the nozzles e, from the interior of the meat, pickle being finally forced into the meat through the nozzles. In the method described, the nozzles e are connected by tubes d to a common distributer e from which a tube f leads to near the bottom of an empty vessel g connected by a pipe m with the lower part of container a, and which can be connected through a valve i with the outer air. The air is first removed through an outlet h from the container a and also from the interior of the meat through the nozzles e which are in connection with the container a through the vessel g. A cock k connected to tube f and a cock in tube m are then closed and vessel g is filled with brine and cock k again opened, the brine being thereupon forced through nozzles e into the meat under atmospheric or, if desired, higher pressure and drawn by the vacuum in the container a through the meat. Vacuum and pressure may be made to operate separately instead of simultaneously. The pickle may be made to pass directly into container a through tube m.
GB29536/30A 1930-10-02 1930-10-02 Method for the rapid pickling of meat Expired GB351355A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB29536/30A GB351355A (en) 1930-10-02 1930-10-02 Method for the rapid pickling of meat

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB29536/30A GB351355A (en) 1930-10-02 1930-10-02 Method for the rapid pickling of meat

Publications (1)

Publication Number Publication Date
GB351355A true GB351355A (en) 1931-06-25

Family

ID=10293083

Family Applications (1)

Application Number Title Priority Date Filing Date
GB29536/30A Expired GB351355A (en) 1930-10-02 1930-10-02 Method for the rapid pickling of meat

Country Status (1)

Country Link
GB (1) GB351355A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2418914A (en) * 1944-08-01 1947-04-15 Tichy Vladimir Leslie Tendering meat

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2418914A (en) * 1944-08-01 1947-04-15 Tichy Vladimir Leslie Tendering meat

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