Patent GB-941412-A (GB)
Title: Process and apparatus for curing meat in slices
Inventor: BARRATT JAMES RICHARD
IPC: A23B4/048
Filed: 1960-01-19
Abstract: 941,412. Curing and smoking meat in slices. UNILEVER Ltd. Jan. 18, 1961 [Jan. 19, 1960], No. 1895/60. Heading A2D. [Also in Division B8] Meat, preferably after chilling, is carried through a curing bath in the form of successive assemblies each of numerous slices, each slice being attached at its lower end only to a carrier arranged to move through the bath while extending transversely to the direction of motion, the lower ends of all the slices of an assembly being at substantially the same level and being spaced along the carrier and overlapping one another stepwise, the slices being totally immersed during substantially the whole of their path through the bath with their free ends floating upwards and spaced apart. After passage through the bath the slices are smoked by passing each assembly of slices in turn, while still attached to its carrier, through a smoke chamber supplied with smoke; the slices hang freely downwards or lie flat on the carriers during their passage through the smoke chamber. After smoking, the slices still in overlapping stepwise arrangement are packaged in bags of air-impermeable plastic, and sealed therein in the substantial absence of free oxygen; each carrier in turn is passed through a cleansing bath and returned to the slicing station. Assemblies of slices are laid substantially parallel to each other in stepwise overlapping arrangement and each assembly in turn is attached to a carrier while preserving the arrangement, each slice being attached to the carrier at the same end and the attached ends of all the slices in an assembly being in line. A drying step may be interposed prior to packaging or smoking. Curing solutions containing 22% W/V sodium chloride, 0.1% sodium nitrite and optionally 0.1% sodium nitrate are exemplified. Meats mentioned: pig meat yielding streaky bacon, ham and mutton. Apparatus for curing meat in slices: Shingles 23, Fig. 2, of pig-meat slices are carried through a brine bath 10 in carriers 22 consisting of a supporting grid across which the shingle is laid and an outer frame 24 carrying an array of pins 25 arranged to be clamped over the grid to anchor the slices laid thereon, each pin passing through the overlap of adjacent slices. The frame has trunnions 26 about which the carrier balances on guide rails 27 and which fit into slots 20 in arms 19 projecting outwardly perpendicular from the transverse bars 18 of a pair of conveyer chains 13. The brine is agitated by a pair of reciprocating shafts (not shown). After removel from the curing bath, each carrier may be inclined at 45 degrees for drainage. Apparatus for smoking meat in slices: The carriers 22 are fitted between transverse arms 42, Fig. 4, attached to both chains of a conveyer disposed outside the smoking chamber 41 and recessed at the end to accommodate the trunnions of the carriers, each arm accommodating one trunnion from each of two carriers. A U-shaped, double-walled, smoke dispenser 43 permits the transverse arms 42 bearing the carriers to pass freely between its inner side walls. Smoke from a generator (not shown) and air traverse the dispenser through slots 45 in its sides and bottom in their passage to an extraction duct 51. On entering the smoke chamber the shingles of meat slices are initially subjected to a blast of air from a horizontal perforated pipe 46 designed to separate the slices from one another. Specification 848,014 is referred to.