Improvements in Canning Lobsters and other Crustacea.
Year: 1894

page_text: Date of Application, 3rd Dec., 1894-Accepted, 5th Jan., 1895
COMPLETE SPECIFICATION.
Improvements in Canning Lobsters and other Crustacea.
I LUDWIG WURZBURG of 4 Fenchurch Buildings, in the City and County of
London, Lobster Canner, 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 :-
My invention has for its object to preserve lobsters and other crustacea in sheet
metal or tin cans so that the contents of the can will not be deteriorated or be
discoloured or injured by the decomposition of the metal and will be solidified in
the can and superfluous moisture absorbed.
It is stated that lobsters and other crustacea have sulphur in their composition,
the quantity varying according to the kind of fish, to the season or time in which
they are caught and to other circumstances. This sulphur attacks the iron on the
raw edge or edges or seams of the can and forms sulphide of iron which decomposes
the fish meat in the can. To prevent this decomposition I isolate the food products
from the can by means of a gelatinous envelope.
My invention consists in solidifying the food products of lobsters or other
crustacea in the cans, by the introduction into the can of gelatine, or other glutinous
matter of a palatable kind, with the food products whereby the gelatine or glutinous
matter will bind the contents of the can solidly together after the can has been
packed, cooked and cooled in the ordinary manner of putting up canned lobsters
and other crustacea for preservation.
The introduction or addition of the gelatine or glutinous matter is preferably
effected by first soaking the gelatine or glutinous matter in water until softened;
then placing a sufficient quantity in the can with the lobster &c., then heading,
cooking, and cooling the can in the ordinary manner whereby the contents will be
solidified by filling the interstices, and surrounding or encasing the same so that
the contents have little or no direct contact with the interior of the can, and are
removed from any contaminating influences arising from the decomposition of the
unprotected parts of the can.
The glutinous matter I prefer to use is gelatine, such as is used for making
jellies, and the most convenient method of adding this is as follows:-For a sixteen
ounce can I use half ounce slabs or cakes of gelatine and soak these in water until
the gelatine cake has taken up about three times its weight of water, weighing
then two ounces or thereabouts. This two ounce gelatinous compound is put into
the can with fourteen ounces of lobster &c. meat, and as much ocean water as the
can will hold is added, and the canning effected in the ordinary way. During the
canning process the gelatine completely envelopes the lobster &c. food products
which are thus enclosed in a gelatinous hermetically sealed case inside the
ordinary can.
By the use of gelatine or glutinous matter to form an envelope for the lobster &c.
food products in the manner herein before described, am enabled to shorten the
process of canning, as the canning process is finished after the can has been in the
bath from an hour to an hour and a half, instead of from three to four hours as
required by the ordinary process of canning lobster &c. food products, thus saving
50% in the fuel and labour required for the bath.
I am aware that gelatine or glutinous matter has been already used when canning
ox-tongues and other flesh meats for the purpose of solidifying the same, but the
gelatine or glutinous matter could not be formed into an envelope to effectually

page_text: isolate the food products from the can on account of the fat contained in the
flesh meat, nor would such isolation be necessary, as flesh meats have no substance
in their composition which will effect chemical reaction with the raw edges of
the can.
Having now particularly described and ascertained the nature of my said inven-
tion and in what manner the same is to be performed, I declare that what I
claim is :-
1. The addition of gelatine or glutinous matter to lobsters or other crustacea,
while being canned for the preservation of the same, for absorbing superfluous
moisture, encasing the food, drying the interior of the can, preventing deteriora-
tion of the food by contact with the can, and solidifying the contents as set
forth.
2. In the process of canning lobsters and other crustacea, the introduction of
gelatine or glutinous matter for the purpose of forming a jelly envelope to effec-
tually isolate the food from the can substantially as set forth and for the purpose 1
stated.
3. As an article of sale or commerce, a sheet metal can containing lobster or
other crustacea, solidified by gelatine or glutinous matter and isolated from the
interior of the can by such gelatine or glutinous matter substantially in the manner
described and for the purpose stated.
Dated this 3rd day of December 1894.
2
F. W. GOLBY,
36, Chancery Lane, London, W.C., Patent Agent for the Applicant.