Improvements in the Preparation of Fish for use as Food.
Year: 1891

page_text: Date of Application, 15th Aug., 1891
Complete Specification Left, 13th May, 1892-Accepted, 30th July, 1892
"
PROVISIONAL SPECIFICATION.
Improvements in the Preparation of Fish for use as Food.
I, PETER WILHELM SCHONAU of Flensburg in the Empire of Germany
Dealer in Fish, do hereby declare the nature of this invention to be as follows:-
My invention relates to a process for obtaining from fish a preservable and
easily transportable food and it is particularly designed to obviate the use of fish
for other purposes than that of food even in the case of a sudden and abundant
"haul
as sometimes happens in the herring fisheries, the said fish in such cases
having been heretofore used in the form of fish-guano or manure. Moreover the
product obtained by means of my invention is particularly distinguished by its
capability, on account of the addition of a corresponding quantity of vegetable
substances to the flesh of fish, of fully performing the nutrition of the human body
as far as solid substances are concerned. This product is furthermore of great
value not only from an economical point of view, but also on account of its great
importance in the supply of the army or of ships and for similar purposes.
To carry this invention into effect the fish, immediately after they are caught,
have to be scaled, eviscerated and cleaned, and if necessary cut into pieces, and
after having been packed together with dry salt on suitable grates, they are
dried at a temperature of about 100 degrees Celsius. The fish thus treated is
thon ground to fine fibres and after the addition of a certain quantity of boiled
cole-rapes turnips or vegetables of the same kind (1 to 3 parts) and suitable spices,
the mass is converted into a homogeneous dough, which may then be formed into
cakes and again dried or baked at a temperature of about 110 C.
In order to maintain these cakes permanently dry and unaffected in spite of the
added hygroscopic salt, even in damp air, they may be immerged when still warm
into a kind of gelatine obtained by a decoction of the cuticle surrounding the bone
of fish with the addition of a minute quantity of alum or carbonate of soda. The
gelatine will then form a coating around the cakes, which thus become preserved
and in a way glazed, so that they may be freely stored up and packed, as the air
is not excluded from the cakes proper by the gelatine, but the said cakes are
effectually secured against becoming mouldy.
Dated this 15th day of August 1891.
HASELTINE, LAKE & Co.,
45, Southampton Buildings, London, Agents for the Applicant.
COMPLETE SPECIFICATION.
Improvements in the Preparation of Fish for use as Food.
I, PETER WILHELM SCHÖNAU, of Flensburg, in the Empire of Germany,
Dealer in Fish, 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 relates to a process for obtaining from fish a preservable and
easily transportable food and it is particularly designed to obviate the use of fish
for other purposes than that of food even in the case of a sudden and abundant
"haul" as sometimes happens in the herring fisheries, the said fish in such cases
having been heretofore used in the form of fish-guano or manure.
The product obtained by means of my invention is particularly distinguished by
its capability, on account of the addition of a corresponding quantity of vegetable
ሰ

page_text: substances to the flesh of fish, of fully performing the nutrition of the human body
as far as solid substances are concerned. This product is furthermore of great
value not only from an economical point of view, but also on account of its great
importance in the supply of the army or of ships and for similar purposes.
To carry this invention into effect the fish, immediately after they are caught,
are scaled, eviscerated and cleaned, and if necessary cut into pieces, and after
having been packed together with dry salt on suitable grates they are dried at a
temperature of about 110 degrees Celsius. The fish thus heated is then ground
to fine fibres and the fish and vegetables, such as turnips or other vegetables of
the same kind are mixed in the following proportions: 1 lb. of dried fish to 1
to 3 lbs. of vegetables according to the specific weight or degree of dryness of the
latter, and if the vegetables are added in boiled or raw state.
A very small
quantity of spices may be added according to taste and amongst the latter are
preferred pepper, leaves of laurel and onions. The mass is then converted into a
homogeneous dough, which may be formed into cakes and again dried or baked at a
temperature of about 110° C.
In order to maintain these cakes permanently dry and unaffected in spite of the
added hygroscopic salt, even in damp air, they may be immersed, when still warm
into a kind of gelatine, obtained by a decoction of the cuticle surrounding the
bone of fish with the addition of a minute quantity of alum and carbonate of soda.
The gelatine will then form a coating around the cakes, which thus become
preserved and in a way glazed so that they may be freely stored up and packed,
as the air is not only excluded from the cakes proper by the gelatine, but the said
cakes are also effectually secured against becoming mouldy.
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. A process for obtaining from fish a preservable and easily transportable food
which consists in kneading together the dried and ground flesh of fish with boiled
turnips or similar vegetables and thereupon baking the cakes formed from the said
mixture, and providing the said cakes with a gelatine coating produced from the
cuticle surrounding the bones of fish to which is added a minute quantity of alum
and carbonate of soda, substantially as and for the purpose set forth.
2. The herein described fish cake prepared from the dried ground flesh of fish,
boiled turnips or like vegetables with the addition of salt and suitable spices, which
are provided with a coating of gelatine containing a minute quantity of alum and
carbonate of soda, substantially as and for the purpose set forth.
Dated this 13th day of May 1895
HASELTINE, LAKE & Co.,
45, Southampton Buildings, London, W.C., Agents for the Applicant.