Improvements in or relating to Apparatus for Pickling Meat, Hams, and other Similar Food Substances.
Year: 1897

page_text: Date of Application, 24th June, 1897-Accepted, 7th Aug.,
1897
Improvements in or relating to Apparatus for Pickling Meat, Hams,
and other Similar Food Substances.
We, FRIEDRICK BISSINGER JR. of T4. 15. and GEORG BENDER of J7. 28 both of
Mannheim in the Empire of Germany, Master Butchers do hereby declare the
Dature of this invention and in what manner the same is to be performed, to be
particularly described and ascertained' in and by the following statement:-
This invention has for its object an apparatus for saturating pieces of meat,
hams and other similar food substances with pickling brine, which apparatus
will effect the operation considerably more rapidly than hitherto and entirely
prevent the deleterious penetration of air into the meat or the like.
The object of the invention is shown in side view and partial section in the
accompanying drawings, in which a is a cylinder having a piston operated by
hydraulic pressure freely moving therein. e is an air valve for the escape of
compressed air whilst the water is admitted by valves e and d. The right and
left hand sides of the cylinder a are alternately fitted with brine or other suitable
pickle by means of the tunnel g and valves or taps h and i. If for instance, as shown
in the figure, the piston d be drawn to the right and the valve closed; the pickle
flows through the funnel g and valve into the space at the left of the piston,
at the same time expelling the air through the valve c. The valve d is then
opened and the valve closed, thereby causing the water to press against the
piston and force the pickle or brine through the valve m and an iudia rubber
tube attached to a three way cock f into the nozzle which serves for injecting
the pieces of meat or the like. When the cylinder a is entirely emptied, the
water valve d and valve m are closed and the valve k and air valve c opened.
The three way cock f is then opened after the removal of the nozzle, in order to
discharge the pressure water.
When the pressure water is discharged the valves and are closed and the
three way cock again placed in communication with the nozzle. The pickling
material is again introduced into the right hand side of the cylinder aby means
of the funnel g and valve i and the hydraulic pressure is applied by opening the
water valve.e and closing the valve m on the left hand side of the piston b.
By means of this apparatus thero is not only obtained a considerable saving of
time and labour but also the penetration of air with the pickle or brine into the
pieces of meat is entirely prevented, the penetration of air being the principal cause
of hams and the like going bad during the pickling process.
The process hereinbefore described may, if desired, be driven by hand or by
steam and consequently it is not only suitable for small 'meat shops but is
advantageously applicable for wholesale abattoirs or slaughter-houses where a very
large quantity of hams, carcases or the like having to be treated pen diem.
Having now particularly described and ascertained the nature of our said
Invention and in what manner the same is to be performed, we declare that what we
claim is:
An apparatus for pickling meat, hams and other similar food substances, con-

page_text: siating in alternately introducing the pickle or brine into either side of a pressure
oylinder a having a freely moving piston b, and forcing said pickle or brine into
an injecting apparatus by means of hydraulic pressure on said piston; sub-
stantially as hereinbefore described and shown in the accompanying drawings.
Dated this 23rd day of June 1897
"WM. P. THOMPSON & Co.,
Of 6, Lord Street, Liverpool, Agents for the Applicants..