Improvements relating to the Pickling of Meat and to Apparatus therefor.
Year: 1895

page_text: Date of Application, 27th June, 1895
Complete Specification Left, 23rd Mar., 1896-Accepted, 6th June, 1896
PROVISIONAL SPECIFICATION.
Improvements relating to the Pickling of Meat and to Apparatus
therefor.
We, HERMANN VON ROм, Farm-owner, of 49 Augustenstrasse, Stuttgart, and
GUSTAV HENKEL, Manager, of 28 Wolfhagerstrasse, Cassel, both in the
Empire of Germany, do hereby declare the nature of this invention to be as
follows:-
The process hitherto employed for pickling meat consists in laying the said meat
in vats containing a solution of salt. Large pieces of meat require to lie in the
said vats for about 3 to 4 weeks until the brine has penetrated entirely through
them. Since in this way the diffusion is very slow, the nutritive or albuminous
matter runs out of the meat into the brine or pickle and thus produces an opposing
action which impedes the penetration of the brine into the meat, whilst on the other
hand, by reason of the loss of the albuminous matter a considerable diminution of
weight takes place.
In order to obviate the above mentioned disadvantages, the process forming the
subject of the present application is designed to considerably accelerate the pickling
process whilst preventing the loss of the nutritive matter; moreover the result
aimed at formerly by the lengthy, expensive and by no means always satisfactory
process, is attained by the improved process in the simplest manner. The improved
process is one in which natural diffusion is employed without any opposing action
or back currents, and resulted from noticing that, when the brine or pickle is
applied in small doses at a time in the soaking, no opposing action or back current
is produced. These short soakings are effected by a transient contact of the
surface of the meat with the brine or pickle as it passes through the said brine or
pickle, which penetrates from all sides without interference by opposing actions,
the said pickle thus permeates the meat in the most expeditious manner.
over a sufficient quantity of the brine or pickle can penetrate into the meat,
because, by the present invention, the piece of meat is subjected to repeated short
immersions in the brine or pickle, without necessitating the application of acid and
the heating of the brine or pickle to high temperatures, or any previous preparation
of the meat (in a vacuum apparatus) or formation of a vacuum.
More-
The brine or pickle consists of a strong solution of common salt and is used at
a lukewarm temperature, below blood heat, say, from 12 to 25 degrees Centigrade,
in order to increase-the diffusive power of the brine or pickle, and also to prevent
weakening of this diffusive power by a too low temperature of the atmosphere.
The meat is immersed in the brine or pickle for short times at periodical intervals,
in such a manner that it is free from any pressure or contact, and its whole
surface is wetted. This immersion in the brine or pickle takes place many times
every day; an acceleration and progress of the pickling process is thus effected by
frequent repetition only, as is proved by numerous experiments, and not by long
continuance of the immersion, since the only function of the immersion is really
only to wet the whole surface of the meat.
Further experiments have shown that, under proper conditions, the improved
process can be carried out in one-third of the time heretofore necessary, at the
same time entirely avoiding any loss.

page_text: The process may be advantageously carried out with two pickling-vats, one of
which contains the desired preserving fluid, whilst the other holds a special
brine or pickle, adapted to produce the special colour and flavour of the meat
desired.
Before application of the pickling liquor, the meat can be freed from all dirt
and blood by efficient washing with water, and goes to its special pickle after the
application of a short immersion in a lukewarm saltpetre-bath; this treatment is
also advantageous as a preliminary to other pickling processes.
With respect to the plant required, it is necessary to provide a pickling room
and apparatus such as are hereinafter mentioned.
To expedite and facilitate the transport of the large pieces of meat, a system of
elevated rails is employed, which is provided with turn-outs and reserve rails or
bearers for hanging up the meat. The rails, where they pass over the vats, are
provided with suitable doubly inclined sections or dips, whereby the pieces of meat
may be dipped into the rats in the simplest manner. Moreover a mechanically
operated endless chain, or a rope or cable with clamping and hauling devices, is
provided at the highest point to enable the pieces of meat to be mechanically
raised. out of the vats. If desired, instead of using the doubly inclined sections
or dips above the vats, lowering arrangements working in a similar manner to lifts
may also be provided in combination with the elevated rails, so as to render it
possible to immerse and withdraw very large pieces of meat. For this purpose
the lifting devices may be operated by hand or by a motor through differential
gearing, so that the speed of lifting and the power required may be varied
according to the load to be raised. The pickling room is provided with heating
arrangements so as to permit the pickling to go on independently of the time of
year.
In cases where meat is to be pickled in a series of vats at the same time, it is
advantageous to use an arrangement comprising a main or central brine or pickle
reservoir, in which the said brine or pickle may be made, and from which it can
be conducted to the several meat-vats by a system of pipes. In this main or
central tank the fluid can be brought to a definite strength and temperature as
desired. By means of a circulating arrangement, the brine or pickle can be
transferred from the vats to a second reservoir and from thence to the first
reservoir, ready for redistribution, this being preferably done by means of a suitable
pump. The meat-vats are provided with immersing apparatus by means of which
the pieces of meat to be treated are supported in the brine or pickle entirely free
from contact or pressure around their entire circumference and can be readily
handled at any time from the top when required.
According to our present invention, the meat, instead of being subjected to the
usual supplementary smoke-drying, may be subjected to the action of a fluid smoke-
bath by employing the same arrangements; the smoke-bath liquor as well as the
above described salt bath must, however, be used in a special main or central
reservoir, since the brine or pickle reservoir is reserved for the reception of the
general pickle or brine bath only.
Finally it must be stated, as an especially advantageous feature of the process,
that it can be used with equal success for all kinds of meat, as has been established
by numerous experiments."
Dated this 27th day of June 1895
D. YOUNG & Co.,
11 & 12 Southampton Buildings, London, W.C.,
Agents for the Applicants,

page_text: Improvements relating to the Pickling of Meat and to Apparatus
therefor.
We, HERMANN VON ROM, Farmi-owner, of 49 Augustenstrasse, Stuttgart, and
GUSTAV HENKEL, Manager, of 28 Wolfhagerstrasse, Cassel, both in the Empire
of Germany do hereby declare the nature 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:-
In the old process of pickling or salting meat in barrels, into which the meat
is laid or compressed compactly and the several pieces are not separated by brine,
and the entire period of pickling is uninterrupted or continuous, the several
pieces of meat, forming together a single compacted mass of meat, act like a
single piece of meat and offer the minimum amount of free surface and the
maximum diameter or thickness to the brine, and the brine requires a long time
to penetrate, whereas in the new process, which forms the subject of the present
invention, the meat is suspended freely and vertically in barrels or vats.
In this manner a large quantity of meat can be treated in the barrels or vats
with the advantage that each single piece remains directly accessible to the
brine on all sides, and the brine is in a position to penetrate into it over the whole
of its surface and through its own diameter or thickness alone, so that a rapid
pickling or salting must take place.
The free vertical suspension of the meat in the vat has the further advantage
that, during the period of pickling, by reason of the meat's own weight, the pores
thereof open more and more and the penetration of the brine is consequently
promoted in proportion.
Combined with this free vertical suspension is the second, by no means
unimportant, feature of the new combined process, viz.: intermittent application
of the fluid pickle or brine.
This takes place several times a day from a separate brine receptacle (when
using several ineat vats in connection with a central brine reservoir) by first
conducting the brine to the meat vats and afterwards conducting it back to the
brine reservoir.
It depends on the kind of meat as to how often these operations are to be
repeated and how long they should last each time.
Meats which are very sensitive towards salt (such as beef, mutton, or horse
flesh) require frequent and short applications of the brine while with less sensitive
kinds (such as swine's flesh) it is generally advantageous, at the beginning of the
pickling, to apply the treatment for shorter periods than towards the end of the
pickling, which is completed within the space of a week.
The brine operates best at a temperature of from about 15° to 25° Centigrade.
The capability of regulation of the process and the arrangement has the great
advantage of enabling meat of any kind to-be-pickled-and tho salt to be given an
active function only, ie, to enter the meat by repeated superficial moistening, while
its deleterious passive action on the meat is obviated, since, according to experience,
the brine, when allowed to remain in contact with the meat, takes away its soluble
juicy part.
Both features of the combination of the above process, "free suspension" and
' only intermittent application of the brine" are mutually interdependent and are
essential for success. Witbout free suspension, intermittent application is useless
with a batch of meat, and in a like manner, uninterrupted action of the brine on
freely suspended meat, even when this feature is very strongly accentuated, on
account of the total or continuous immersion, is not admissible.

page_text: For carrying the process into practice on a large scale, apparatus must be
employed whereby it is possible to bring the pieces of meat rapidly into and
out of contact with the brine. This is preferably effected by repeatedly immersing
the pieces of meat for a short time, in brine in vats or tanks which are open at
the top, or by alternately filling and emptying the brine-tanks. Arrangements
of the first kind are shown in Figures 1 to 6, and of the second kind in
Figures 7 to 11.
are
For the rapid and easy transport of the pieces of meat to the brine-vats in which
they are to be temporarily immersed, an elevated system of rails is shown in
Figures 1 to 6, the said system being provided with turn-outs and with reserve
rails for hanging up the meat. The rails a running over the vats
advantageously provided with doubly-inclined oblique sections or dips, Figures 1
and 2, whereby the meat can be immersed in the vats in a simple manner.
A mechanically operated chain & or a rope with clamping and releasing devices,
at the highest point, effects the mechanical removal of the pieces of meat from
the vats.
Instead of the oblique sections or dips above mentioned, elevators or arrange-
ments e somewhat similar to lifts, can be employed which permit the immersion and
removal of very heavy pieces of meat. The winch therefor can be operated by
hand or by a motor, differential drums t being used so as to vary the velocity at
which the meat is lifted, according to the load.
If the pickling is to take place in a row of vats simultaneously it is advantageous
to employ an arrangement such as is shown in Figures 7 to 11, in which the several
vats are alternately filled with bring and emptied, the brine running back to the
main reservoir in the latter operation.
The arrangement shown in Figures 7 and 8 is as follows:-From a main-
reservoir, in which the brine may, if desired, be made, the said brine is
conducted to the several meat-vats by means of pipes or conduits. In this
main-reservoir the brine can be brought, as desired, to the required strength
and temperature. By reason of the elevated position of the reservoir, the vats g
are automatically filled when put into communication therewith. The pickling
liquid passes, after it has been in contact with the freely hanging pieces of meat
in the vats g for a sufficient space of time, into the reservoir, from which it is
returned to the main-reservoir f by means of the pump k.
Should it be desired to obviate the use of the pump k in the arrangement
above described, and fill and empty the several vats in the simplest possible
manner, the arrangement shown in Figures 9 to 11 may be employed, in which the
filling and emptying of the several vats is effected by raising or lowering the
main reservoir for the liquid used for treating the meat.
The special arrangement is as follows:-1, 1, 12, 13 are pickling vats, in which
the meat is suspended from above, and the desired number of the said vats are put
in communication with a common pipe or conduit r. The latter is in communication
through flexible or jointed pipes o, ol, with a brine-reservoir which is capable
of being raised or lowered, and also, if desired, with a similar reservoir p¹ for
containing a solution of saltpetre or other liquid for modifying the colour and taste
of the meat.
In this manner, since the reservoirs p and p² can be raised and lowered as
required, it is possible to bring the meat hanging in the pickling vats into
contact with the brine by winding or hauling up the brine-reservoir p without
the use of special filling apparatus, and, by lowering the said reservoirs, to run
the brine back again therein in the simplest manner. In this way the reservoir p
is alternately raised and lowered, so that the several operations involved in the
treatment of the meat with the liquid contained therein can similarly take place
in as short a time as is desired, without it being necessary to use pumps or other
arrangements for transferring the solution to and from the vats.
All the brine-reservoirs in the above-described arrangements can be heated,
either by steam or in any other suitable manner. The movable reservoirs in

page_text: Figures 9 to 11 must be connected to the heat-supply by movable or flexible
pipes.
In this manner meat of any kind can be salted through in a comparatively
short time in a natural way, or without the use of a vacuum or artificial air
pressure and without material loss of the juicy part of the meat, as well as without
loss in weight.
Having now particularly described and ascertained the nature of our said inven-
tion and in what manner the same is to be performed, we declare that what we
claim is :-
1. A regulable process for the preparation of salt meat, in which process the
meat is suspended freely in suitable vats or other receptacles and in this
condition is intermittently subjected to the action of lukewarm brine, substantially
as, and for the purposes, hereinbefore described.
2. An apparatus for the production of salt meat, comprising vats or other suitable
receptacles, provided with means for vertically suspending the meat therein, a
brine-tank or central brine-reservoir for the preparation, tempering and preservation
of the brine, and suitable means for regulating or controlling the flow of the brine
from the vats or other receptacles to the central reservoir and vice versa, substantially
as described.
T100 ML 1000
D. YOUNG & Co.,
11 & 12 Southampton Buildings, London, W.C.,
Agents for the Applicants.