IMPROVE- MENTS IN THE PREPARATION OF MEAT EXTRACT
Year: 1881

page_text: LETTERS PATENT to Lorentz Albert Groth, K.G.V., Civil Engineer and
Proprietor of the Scandinavian Patent Office, under the Firm of L. A. Groth
& Co., 97, Finsbury Pavement, London, E.C., for an Invention of "IMPROVE-
MENTS IN THE PREPARATION OF MEAT EXTRACT." A communication from
abroad by Heymann Bloch, of Copenhagen, in the Kingdom of Denmark.
PROVISIONAL SPECIFICATION left by the said Lorentz Albert Groth at
the Office of the Commissioners of Patents on the 16th September 1881.
LORENTZ ALBERT GROTÉ, K.G.V., Civil Engineer and Proprietor of the Scan-
dinavian Patent Office, under the Firm of L. A. Groth & Co., 97, Finsbury
Pavement, London, E.C. "IMPROVEMENTS IN THE PREPARATION OF MEAT
EXTRACT." A communication from abroad by Heymann Bloch, of Copenhagen,
in the Kingdom of Denmark.
By this Invention a complete extract of the nourishing properties from meat is
obtained, which when duly prepared is capable of longer preservation, and is much
better than any other of its kind hitherto known.
In order to obtain the meat extract, all fat is first well abstracted from the meat,
the meat is then put into a boiler and a sufficient quantity of water added thereto
until the meat is entirely covered, and it is then placed on the fire.
As soon as the water is about to boil or has reached the boiling point, tho meat
must be taken out and the water thrown away.
The boiler is then to be thoroughly cleansed, the meat put in again with fresh
water as before, and left to boil for six hours.
The boiler should have no lid or other cover, and no further water added, but all
fat floating on the surface of the boiling water must be carefully skimined off.
After six hours boiling, pour out the liquor and strain it through a very fine
sieve, cleanse the boiler again and boil the liquor for two hours longer. After this
the liquor or extract will be quite clear and evenly thick, and can easily be poured
into boxes and hermetically sealed, and whilst cooling will turn into a jelly.

page_text: When it is desired to make the extract in the form of a powder it must be
further evaporated, and for this purpose it should be poured into dishes and left to
stand in a vacuum for two days, after which time it will have become sufficiently
dry to allow of its being removed from the dishes. It is then further dried on
shelves of tarletan, gauze, wire cloth, or some other suitable material. When
thoroughly dry it may be reduced to powder, which will keep any time in a dry
place.
It will be readily seen in the above mode of making meat extract that the
treatment of the meat in the first water is intended for the removal of those
glutinous particles, which if left would be injurious to the preservation of the
extract. The careful removal of the fat, both from the meat and the liquor, is
necessary in order that the extract of jelly may be of clear consistency, and keep
long. If left the fat would render the extract turbid and it might easily turn.

page_text: SPECIFICATION in pursuance of the conditions of the Letters Patent filed
by the said Lorentz Albert Groth in the Great Seal Patent Office on the
16th March 1882.
LORENTZ ALBERT GROTII, K.G.V., Civil Engineer and Proprietor. of the Scan-
dinavian Patent Office, under the Firm of L. A. Groth & Co., 97, Finsbury
Pavement, London, E.C. "IMPROVEMENTS IN THE PREPARATION OF MEAT
EXTRACT." A communication from abroad by Heymann Block, of Copenhagen,
in the Kingdom of Denmark.
By this Invention a complete extract of the nourishing properties from meat is
obtained, which when duly prepared is capable of longer preservation, and is
much better than any other of its kind hitherto known.
In order to obtain the meat extract, all fat is first well abstracted from the meat,
the meat is then put into a boiler and a sufficient quantity of water added thereto
until the meat is entirely covered, and it is then placed on the fire.
As soon as the water is about to boil or has reached the boiling point, the meat
must be taken out and the water thrown away.
The boiler is then to be thoroughly cleansed, the meat put in again with fresh
water as before, and left to boil for six hours.
The boiler should have no lid or other cover and no further water added, but all
fat floating on the surface of the boiling water must be carefully skimmed off.
After six hours boiling, pour out the liquor and strain it through a very fine
sieve, cleanse the boiler again and boil the liquor for two hours longer. After this
the liquor or extract will be quite clear and evenly thick, and can easily be poured
into boxes and hermetically sealed, and whilst cooling will turn into a jelly.
When it is desired to make the extract in the form of a powder it must be
further evaporated, and for this purpose it should be poured into dishes and left to
stand in a vacuum for two days, after which time it will have becoine sufficiently
dry to allow of its being removed from the dishes.
It is then further dried on shelves of tarletan, gauze, wire-cloth, or some other
suitable material. When thoroughly dry it may be reduced to powder, which will
keep any time in a dry place.
It will be readily seen in the above mode of making meat extract that the
treatment of the meat in the first water is intended for the reinoval of those
glutinous particles, which if left would be injurious to the preservation of the
extract. The careful removal of the fat, both from the neat and the liquor, is
necessary in order that the extract of jelly may be of clear consistency, and keep
long. If left the fat would render the extract turbid and it might easily turn.
Having now described the nature of the said Invention, and the manner in
which the same is to or may be carried into effect, I would have it understood
that what I claim is,―
First. The above described method for the preparation of meat extract in the
form of jelly, such method consisting in first heating the ment in water to extract
glutinous matter and fat, again heating and boiling for about six hours in a
fresh quantity of water, and afterwards separating the fluid extract from the
fibres and again boiling it, substantially as herein before described.
Second. The above described method for the preparation of meat extract in the
form of powder, such method consisting in first obtaining an extract in the

page_text: manner above claimed, and subsequently cooling and drying such extract in a
vacuum, and completing the drying upon open-work or porous shelves, substantially
as herein-before described.
In witness whereof, I, the said Lorentz Albert Groth, have hereunto set
my hand and seal, this Fifteenth day of March, in the year of our Lord
One thousand eight hundred and eighty two.
LORENTZ ALBERT GROTH. (L.S.)