DE488228C - Quick spooking method - Google Patents
Quick spooking methodInfo
- Publication number
- DE488228C DE488228C DEF65492D DEF0065492D DE488228C DE 488228 C DE488228 C DE 488228C DE F65492 D DEF65492 D DE F65492D DE F0065492 D DEF0065492 D DE F0065492D DE 488228 C DE488228 C DE 488228C
- Authority
- DE
- Germany
- Prior art keywords
- meat
- quick
- spooking
- brine
- air
- 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
- A23B4/26—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)
Description
Verfahren zum Schnellpökeln Das bisher übliche Verfahren zum Schnellpökeln besteht im wesentlichen darin, daß das Fleisch in einen luftdicht verschließbaren Behälter gebracht, die Luft abgesaugt und die Pökellake eingelassen wird. Infolge des im Behälter herrschenden Unterdruckes sättigt dabei die Lake rasch die geöffneten Poren der äußeren Fleischteile, vermag dagegen bei größeren Fleischstücken, vvie Schinken u. dgl., nicht immer genügend tief in das Innere einzudringen, so daß die Fleischstücke leicht dem Verderben ausgesetzt werden. Um diesem Übelstande abzuhelfen, werden gemäß der Erfindung die Fleischstücke, bevor sie in ihre Behälter eingelegt werden, in an sich bekannter Weise mit gelochten Hohlnadeln versehen, durch welche die Luft aus dem Fleischinnern sehr wirksam abgesaugt und die Lake bis zur vollkommenen Sättigung aller Fleischteile unter Druck zugeführt werden kann.Process for quick curing The previously common process for quick curing consists essentially in the fact that the meat can be sealed in an airtight manner The container is brought, the air is sucked out and the brine is let in. As a result Due to the negative pressure in the container, the brine quickly saturates the opened ones Pores of the outer parts of the meat, on the other hand, can vvie with larger pieces of meat Ham and the like, do not always penetrate deep enough into the interior, so that the Pieces of meat are easily exposed to spoilage. To remedy this evil according to the invention, the pieces of meat before they are placed in their container are provided in a known manner with perforated hollow needles through which the air from the inside of the meat sucked out very effectively and the brine to perfect Saturation of all meat parts can be supplied under pressure.
In der Zeichnung ist in Abb. x eine solche Röhre veranschaulicht, während Abb.2 einen mit Verteilungsröhren gespickten Schinken darstellt.In the drawing, such a tube is illustrated in Fig. X, while Figure 2 shows a ham studded with distribution tubes.
Mit a ist eine Röhre und mit b sind deren Durchbrechungen bezeichnet. Um ein leichtes Einbringen der Röhren a in ein Fleischstück zu ermöglichen, ist das eine Ende mit einer Spitze versehen, so daß sich die Röhren a nadelförmig in das Fleisch einstecken lassen. In Abb. z ist ein Schinken d veranschaulicht, der mit mehreren Röhren a in geeigneter Entfernung gespickt ist.With a is a tube and with b its openings are designated. In order to enable the tubes a to be easily inserted into a piece of meat, one end is provided with a point so that the tubes a can be inserted into the meat in the shape of a needle. In Fig. Z, a ham d is illustrated, which is studded with several tubes a at a suitable distance.
Claims (1)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DEF65492D DE488228C (en) | Quick spooking method |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DEF65492D DE488228C (en) | Quick spooking method |
Publications (1)
Publication Number | Publication Date |
---|---|
DE488228C true DE488228C (en) | 1929-12-21 |
Family
ID=7110211
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
DEF65492D Expired DE488228C (en) | Quick spooking method |
Country Status (1)
Country | Link |
---|---|
DE (1) | DE488228C (en) |
-
0
- DE DEF65492D patent/DE488228C/en not_active Expired
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