GB374611A - A new or improved process for curing meat and apparatus therefor - Google Patents

Abstract

374,611. Curing meat and fish. BRAMIGK & CO., Ltd., 92, Fenchurch Street, London. May 27, 1931, Nos. 15518/31 and 45/32. [Class 49.] Meat and fish are cured by suspension in a closed chamber containing the brine or other curing liquid which is constantly maintained in agitation, the materials being meanwhile subjected alternately to vacuum and pressure until the pores thereof are completely saturated with the liquid. In one form, Fig. 1, hams are suspended from frames q on a rotatable shaft r which passes through and is removable with the cover c of the curing chamber a. The lower end of shaft r is coupled with a shaft 8 driven through bevel wheels t, u from a shaft v. The chamber a is filled with curing liquid by opening a valve f, and is connected alternately with vacuum and pressure through pipe n and a two-way cock h having pipes k, m leading to the vacuum and compression pumps, the liquid being kept in agitation by rotation of frames q. Fresh supplies of curing liquid may be added from time to time. In a modification, Fig. 2, the hams, &c. are carried by a cylindrical receptacle w formed of spaced bars x with circular endplates y, z and similar plates 2 dividing it into compartments 3 having doors for the insertion of the hams each of which is contained in a wire basket of coarse mesh. The receptacle is mounted on rollers 9 so that it can be rotated about its axis and is supported on a frame having rollers 5 on which it is run on rails 6 into the treatment chamber 4. The receptacle w is rotated by the engagement of a central shaft 14 thereon with a rotating shaft 15 mounted in one end 16 of the chamber 4. The chamber is closed by a door 10 suspended from rollers rotatably mounted on an arm pivotally supported on the chamber. A liquid inlet 19 and a pipe 20 which can be alternately connected to pressure and vacuum are provided. In modifications, the carriers q, w may be kept stationary and the liquid circulated by a pump. The first Provisional Specification describes a curing chamber which is rotated while an inner frame on which the meat is supported is stationary, narrow blades on the wall of the chamber and a circulating pump being provided to agitate the curing brine.