Patent GB-449499-A (GB)
Title: Improvements in the recovery of dried meat products from whale meat and the like
IPC: A23B4/03
Filed: 1935-07-23
Abstract: Oil is obtained by cutting the meat of whales, seals, and other marine mammals into slices \ba1/2\be--1" thick, cooking for about 15--30 minutes in water at or near 100 DEG  C. or by direct application of saturated steam under pressure, separating the partly disintegrated meat from the water and liberated oil, disrupting the meat, removing fragments of iron if necessary, and pressing to remove a further portion of the water and a large portion of the remaining oil.  The water used for the cooking may be hot glue liquors from the wet rendering of the blubber, bones or meat, or the cooking of other batches of meat, or hot brine from the sea water evaporators.  Fresh or sea water may also be used.  The cooking may be in open pots with perforated false bottoms or in continuously-operating rotary digesters.  The cooking in saturated steam is preferably under a pressure of about 40 lbs. per square inch and may be effected in batches or continuously.  The water and oil liberated may be drained off periodically or at the end of the cooking.  Disruption of the cooked meat may be obtained by heating in a closed vessel under pressure, preferably 20--40 but not above 60 lbs., which is then released suddenly or over a short period of time.  The vessel may have a heating jacket and a rotating shaft with beating arms to assist disruption; direct steam heating may be used in addition. Iron fragments are removed by hand picking or by electromagnets. In a modification, the cooking and disruption may be combined and the internal steam pressure obtained from the moisture in the meat without addition of water or direct steam.ALSO:Dried meat products which are used for feeding livestock are obtained by cutting the meat of whales, seals and other marine mammals into slices 1/2 -1" thick, cooking for about 15-30 minutes in water at or near 100 DEG  C. or by direct application of saturated steam under pressure, separating the partly disintegrated meat from the water and liberated oil, disrupting the meat, removing fragments of iron if necessary, pressing to remove a further portion of the water and a large portion of the remaining oil and finally, preferably after shredding, removing residual water by evaporation.  The water used for the cooking may be hot glue liquors from the wet rendering of the blubber, bones or meat, or the cooking of other batches of meat or hot brine from the sea water evaporators.  Fresh or sea water may also be used.  The cooking may be in open pots with perforated false bottoms or in continuously-operating rotary digesters.  The cooking in saturated steam is preferably under a pressure of about 40 lbs. per square inch and may be effected in batches or continuously.  The water and oil liberated may be drained off periodically or at the end of the cooking.  Disruption of the cooked meat may be obtained by heating in a closed vessel under pressure, preferably 20-40 but not above 60 lbs., which is then released suddenly or over a short period of time.  The vessel may have a heating jacket and a rotating shaft with beating arms to assist disruption; direct steam heating may be used in addition.  Iron fragments are removed by hand picking or by electromagnets.  In a modification, the cooking and disruption may be combined and the internal steam pressure obtained from the moisture in the meat without addition of water or direct steam.ALSO:Dried meat products are obtained by cutting the meat of whales, seals, and other marine mammals into slices 1/2 -1" thick, cooking for about 15-30 minutes in water at or near 100 DEG  C. or by direct application of saturated steam under pressure, separating the partly disintegrated meat from the water and liberated oil, disrupting the meat, removing fragments of iron if necessary, pressing to remove a further portion of the water and a large portion of the remaining oil and finally, preferably after shredding, removing residual water, by evaporation. The water used for the cooking may be hot glue liquors from the wet rendering of the blubber, bones or meat, or the cooking of other batches of meat or hot brine from the sea water evaporators. Fresh or sea water may also be used.  The cooking may be in open pots with perforated false bottoms or in continuously-operating rotary digesters.  The cooking in saturated steam is preferably under a pressure of about 40 lbs. per sq. in. and may be effected in batches or continuously.  The water and oil liberated may be drained off periodically or at the end of the cooking.  Disruption of the cooked meat may be obtained by heating in a closed vessel under pressure, preferably 20-40 but not above 60 lbs., which is then released suddenly or over a short period of time.  The vessel may have a heating jacket and a rotating shaft with beating arms to assist disruption; direct steam heating may be used in addition.  Iron fragments are removed by hand picking or by electromagnets.  In a modification, the cooking and disruption may be combined and the internal steam pressure obtained from the moisture in the meat without addition of water or direct steam. The meat product may be used for feeding live stock.