Improvements in the Process of Pickling Meat Mechanically, and Apparatus used therein.
Year: 1898

page_text: Date of Application, 25th May, 1898-Accepted, 16th July, 1898
COMPLETE SPECIFICATION.
Improvements in the Process of Pickling Meat Mechanically, and
Apparatus used therein.
I, JOHANN KOHLHAAS, of Horde, Westfalia, Germany, Butcher, do hereby
declare the nature of this invention and in what manner the same is to be per-
formed, to be particularly described and ascertained in and by the following
statement:.
My invention relates to a process of pickling meat mechanically and in an
apparatus used therein, and it has for its object to shorten the pickling process
considerably by assisting the impregnation of the meat with the salt and other
pickling materials, by mechanical treatment.
I attain this object by the process herein after described and by the apparatus
shown in the accompanying drawing, in which:
Fig. 1 is a vertical front view;
Fig. 2 is a vertical side view partly in section along line I-I;
Fig. 3 is a top view of Fig. 1.
The apparatus consists of a tub or receptacle A of wood by preference of poly-
gonal (pentagonal) shape, which may have an inside lining of tin or enamelled
plates; a door B is arranged at one side; at both ends or heads are fixed pins or
pivots C, which are carried in standards D), so that the tub or receptacle A can
be turned by means of a crank handle or a pulley or other equivalent means
fitted to the pivots C.
The working of this apparatus in pickling meat is as simple as the appa-
ratus itself. The meat is placed into it through the door B in pieces of suitable
size, then the salt and spices and other solid and fluid pickling materials are
added and the door is then, closed tight and the tub is slowly turned round, so
that the meat is carried along by the turning and tumbles about therein, always
bringing other sides of the meat in contact with the pickling material and this
is also caused to be poured over the meat. The tumbling having also the
effect of beating, and thus softening the meat. This is carried on about an hour,
to an hour and a half, when the meat is completely impregnated with the
pickling fluid and spices and is ready for further use, whereas formerly by the
old process several days and even weeks were required to complete the process.
Having now particularly described and ascertained the nature of my said
invention and in what manner the same is to be performed, I declare that what
I claim is: -
1.) In pickling meat, mechanically the process of placing the meat to be pickled
in a closed tub (of polygonal shape by preference), adding the pickling mate-
rials, salt, spices and pickling liquids thereto and turning the tub slowly round,
thereby causing the meat to tumble about in the receptacle and pouring the
pickling fluid repeatedly over the meat and thus impregnating the meat with
the pickling materials all substantially as described.
2.) The apparatus used in the new mechanical process of pickling meat consist-

page_text: ing of a polygonal tub or receptacle A, in combination with a door B at one side,
pivots C at both end sides, carried in standards D and a crank handle or its
equivalent for turning the tub slowly round as illustrated and described and for
the purpose set forth.
D
1
1
1000
JOHANN KOHLHAAS,
Per Karl J. Mayer,
Agent.