US157446A - Improvement in processes of preserving meat - Google Patents
Improvement in processes of preserving meat Download PDFInfo
- Publication number
- US157446A US157446A US157446DA US157446A US 157446 A US157446 A US 157446A US 157446D A US157446D A US 157446DA US 157446 A US157446 A US 157446A
- Authority
- US
- United States
- Prior art keywords
- meat
- air
- smoke
- improvement
- receptacle
- 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 - Lifetime
Links
- 235000013372 meat Nutrition 0.000 title description 26
- 238000000034 method Methods 0.000 title description 14
- 239000000779 smoke Substances 0.000 description 18
- 239000012267 brine Substances 0.000 description 16
- ZCCIPPOKBCJFDN-UHFFFAOYSA-N Calcium nitrate Chemical compound [Ca+2].[O-][N+]([O-])=O.[O-][N+]([O-])=O ZCCIPPOKBCJFDN-UHFFFAOYSA-N 0.000 description 6
- 235000006990 Pimenta dioica Nutrition 0.000 description 6
- 240000008474 Pimenta dioica Species 0.000 description 6
- 239000011148 porous material Substances 0.000 description 6
- FGIUAXJPYTZDNR-UHFFFAOYSA-N potassium nitrate Inorganic materials [K+].[O-][N+]([O-])=O FGIUAXJPYTZDNR-UHFFFAOYSA-N 0.000 description 6
- 235000010333 potassium nitrate Nutrition 0.000 description 6
- 235000000346 sugar Nutrition 0.000 description 6
- 241001439624 Trichina Species 0.000 description 4
- 230000002421 anti-septic Effects 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- 235000002566 Capsicum Nutrition 0.000 description 2
- 206010013786 Dry skin Diseases 0.000 description 2
- 239000006002 Pepper Substances 0.000 description 2
- 235000016761 Piper aduncum Nutrition 0.000 description 2
- 235000017804 Piper guineense Nutrition 0.000 description 2
- 240000000129 Piper nigrum Species 0.000 description 2
- 235000008184 Piper nigrum Nutrition 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 238000010276 construction Methods 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 210000004602 germ cell Anatomy 0.000 description 2
- 230000000149 penetrating Effects 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 230000000391 smoking Effects 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 235000002639 sodium chloride Nutrition 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
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
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
Definitions
- This invention relates to that class of pro Waits which are used for curing meat. It consists of a new and improved method of doing the same by introducing into the pores of the meat brine charged with smoke, or its equivalent antiseptic, saltpeter, sugar, allspice, 850., in a partial vacuum in an air-tight receptacle, whereby the process of curing the meat is completed in a few hours, and the possible existence of the trichina destroyed.
- An air-tight receptacle is first filled with brine, which has previously been prepared by boiling with saltpeter, sugar, allspice, 850., and the scum removed.
- a pipe leading from a furnace for generating smoke opens in the bottom of said receptacle, and is provided with a stop-cock. After the air has been withdrawn this stopcock is opened and the smoke allowed to bubble through the brine, and subsequently more smoke is forced into the liquid, until every portion becomes thoroughly impregnated with it.
- Adjoining the receptacle for brine, and connected with it by stop-cock is another similar air-tight receptacle for the meat.
- This also has an attachment for an air-pump, by means of which the air is exhausted from the pores of the meat. As soon as this is thoroughly accomplished, the communication with the brine-receptacle is opened, and the impregnated brine allowed to enter the meat-receptacle.
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Meat, Egg Or Seafood Products (AREA)
Description
UNITED STATES PATENT OFFICE.
JAMES F. GYLES, OF CHICAGO, ILLINOIS.
IMPROVEMENT IN PROCESSE S OF PRESERVING MEAT.
Specification forming part of Letters Patent No. 157,446, dated December 8, 1874; application filed May 26, 1874.
To all whom it may concern:
Be it known that I, JAMES F. GYLEs, of Chicago, in the county of Cook and State of Illinois, have invented a new and Improved Process for (luring Meat; and I do hereby declare that the following is a full, clear, and exact description of the same.
This invention relates to that class of pro cesses which are used for curing meat. It consists of a new and improved method of doing the same by introducing into the pores of the meat brine charged with smoke, or its equivalent antiseptic, saltpeter, sugar, allspice, 850., in a partial vacuum in an air-tight receptacle, whereby the process of curing the meat is completed in a few hours, and the possible existence of the trichina destroyed.
An air-tight receptacle is first filled with brine, which has previously been prepared by boiling with saltpeter, sugar, allspice, 850., and the scum removed. To the top of this receptacle is attached a which the air is exhausted by an ordinary airpump. A pipe leading from a furnace for generating smoke opens in the bottom of said receptacle, and is provided with a stop-cock. After the air has been withdrawn this stopcock is opened and the smoke allowed to bubble through the brine, and subsequently more smoke is forced into the liquid, until every portion becomes thoroughly impregnated with it. Adjoining the receptacle for brine, and connected with it by stop-cock, is another similar air-tight receptacle for the meat. This also has an attachment for an air-pump, by means of which the air is exhausted from the pores of the meat. As soon as this is thoroughly accomplished, the communication with the brine-receptacle is opened, and the impregnated brine allowed to enter the meat-receptacle.
Now, as the air is exhausted from the meat connection, by means of the brine, coming in with some force, rapidly enters all of the pores and interstices of the meat, penetrating and permeating the same, and curing the meat, as it were, instantaneously, by reason of the smoke, salt, saltpeter, allspice, sugar, pepper, &c., that it holds in solution. The meat is then taken from the receptacle and placed upon frames arranged in an air-tight dry-house provided with adjustable registers at the top and a pipe at the bottom, connecting with the smoke-generating furnace. The smoke is then allowed to pass rapidly through said dry-house, performing the double function of smoking and dry ing the meat ready for packing.
By means of this process the old and protracted method is reduced to a period of time scarcely exceeding a day, and the danger resulting from trichina removed beyond a possibility by a rupture of the germ-cells, inv
consequence of the exhaustion of the air.
The danger resulting from the use of fire in a dry-house is also removed by the peculiar construction of the said dry-house, the fire being removed to a furnace at a distance, and the necessary cost of a heavy fire insurance avoided.
Having thus described my invention, what I claim as new is- The process herein described of exhausting the air from brine in an air-tight receptacle, and of admitting smoke into the same, and subsequently forcing more smoke into the liquid, for the purpose of impregnating the said brine thoroughly with the antiseptic elements of the smoke, whereby apickleis formed, which greatly facilitates the process of curing fresh meat, substantially as specified.
JAMES F. GYLES. I Witnesses: l
JOHN P. WILSON, H. O. MCDAID.
Publications (1)
| Publication Number | Publication Date |
|---|---|
| US157446A true US157446A (en) | 1874-12-08 |
Family
ID=2226856
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| US157446D Expired - Lifetime US157446A (en) | Improvement in processes of preserving meat |
Country Status (1)
| Country | Link |
|---|---|
| US (1) | US157446A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2670295A (en) * | 1949-03-28 | 1954-02-23 | Charles S Ash | Process for smoking and canning fish |
-
0
- US US157446D patent/US157446A/en not_active Expired - Lifetime
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2670295A (en) * | 1949-03-28 | 1954-02-23 | Charles S Ash | Process for smoking and canning fish |
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