Improvements in Salting and Pickling Meat, Fish, and the like, and in Apparatus therefor.
Year: 1890

page_text: Date of Application, 6th Nov., 1890-Accepted, 31st Jan., 1891
COMPLETE SPECIFICATION.
Improvements in Salting and Pickling Meat, Fish, and the like,
and in Apparatus therefor.
We, KARL FEY, Teacher, JOHANN FEY, Locksmith, and EDUARD GOLL,
Merchant, all of Offenbach a Main, in the Grand Duchy of Hesse Darmstadt, and
German Empire, 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 :-
This invention consists mainly in the application of compressed air, by means of
a pressure pump to the pickle or brine used in pickling or salting, the said pickle
being thereby driven forcibly into the meat, and thereby effecting the operation
of pickling in a much shorter time than has hitherto been the case. It provides
also the great advantage of a more perfect penetration of the pickle into
the meat.
An apparatus for carrying out this invention is represented in the annexed
drawing.
In Figure 1, K is an air-tight vessel, hermetically closed by a lid D and
containing a perforated cylinder A. Into this latter the meat or fish etc. are placed,
with the pickle, and the lid then tightly screwed down.
The compressed air is supplied by means of a double acting air-pump L, or
from any other suitable source, such as a compressed air main. The compressed air
is forced through the pipes R into the vessel K, and acting on the brine P forces
it into the meat F. The perforated cylinder is used to cause the pressure to be
equal from all parts.
If the material of which the apparatus is composed is sufficiently strong, a
perforated bottom can be arranged in the lower part of the vessel, so that the meat
may be acted upon in all parts by the brine. As soon as sufficient pressure is
established in the vessel, the cocks on the pipes R are closed.
The pickling of the meat can also be effected by exhaustion of the air in
the vessel, by means of the air-pump L, by forming a vacuum. This proceeding
however in some cases acts detrimentally on the meat, as many of the liquid
constituents would in some cases be extracted and mingled with the brine, and it is
only referred to here in order to shew that it is within the invention.
The apparatus for pickling meat, fish, and such like, can be arranged in such a
manner that the meat is placed in a receptacle which is perforated in all parts; the
brine e being poured over it sufficiently to cover it; compressed air is then made to
bubble up from the bottom through the liquor, causing a continuous rising and
falling of the meat in the brine, and keeping it suspended in the liquid, and
presenting the whole of the surface to its action. The brine is moreover kept
in motion by the compressed air passing through it, and by this means the
stronger portion at the bottom is forced upwards, so that during the whole of the
time of pickling the brine is of the same strength and causing moreover a
continuous action of the air and the brine on the meat, and a consequent uniform
penetration.
A suitable apparatus for this operation is shewn in Figure 2.
In the vessel A' which is hermetically closed by means of the lid a, a perforated
disc B', resting on supports b, is arranged. A little above the bottom of the vessel
a tape is fixed, and connected with the upper part of the vessel there is a pipe D',
reaching almost to the bottom, which is bent and carried under the disc B. The

page_text: lower part of this pipe D₁ is provided with a number of holes. Outside the
vessel A' the tube is in connection with an air-pump E or other suitable compressed
air supply.
When using the apparatus, the meat is placed on the perforated disc B', then the
brine is run in until the meat is quite covered with it, and the level reaches to
about. The lid a is then closed hermetically, and the air-pump is set in motion.
The compressed air passes through the holes in the pipe D underneath the
perforated disc B', and through the brine into the open space g. The air passing
through the brine sets the meat in motion, so that every piece is acted upon on the
whole of its surface by brine of uniform strength, whilst the air over the brine
level acts from above and from the sides, forcing the brine into the meat.
meat becomes thoroughly and uniformly impregnated in a very short time, and
possesses an equal flavour. As soon as the process is ended, the brine is let off at
the tape and the pickled meat removed.
The
The perforated disc B' not only serves to send the air-pressure evenly through
the brine, but also to free the meat as much as possible of the brine when drawing
off the liquor. Holes can also be provided in the part of the pipe D' passing
through the space g, to facilitate the outflow of compressed air.
By letting off the compressed air, through a tap c', at the upper part of the
vessel, and by reintroducing fresh compressed air, the pickling process can be
repeated at pleasure. The tape also serves to remove the compressed air before
taking out the pickled meat. When compressed air can be obtained from a central
air-source or main, the cheapness of such air becomes a material feature in the
carrying out of this invention.
The pumping apparatus can be so modified that it can be used to pump air or
brine into the apparatus.
one
The pickling can also be effected by placing a number of apparatus in series,
over the other, forming a pickling arrangement for different sorts of
meats, within a small area," which is desirable where economy of space is a
consideration.
Having now particularly described and ascertained the nature of this inven-
tion and in what manner the same is to be performed we declare that what we
claim is :-
1. The process for pickling meat, fish, and like substances, substantially as
herein described, consisting in subjecting the meat and pickling liquor to the
action of compressed air, which forces said liquor or brine into the meat or other
like substance.
2. An apparatus such as herein described for effecting the process claimed
in Claim, consisting of a pickle or brine vessel provided with a perforated
vessel to contain the meat or other substance, and means for supplying com-
pressed air.
3. An apparatus for pickling meat or other like substance, provided with a
perforated disc or sieve to support the meat, and through which, and the pickle, or
brine, air is caused to pass as set forth.
4. An apparatus for pickling meat or other like substance, provided with a
perforated disc or sieve to support the meat, and a perforated pipe for supplying
compressed air under the disc or sieve and causing such air to pass through the
liquor containing the meat to be pickled, as set forth.
5. The employment in connection with the pickling of meat and like substance,
of compressed air supplied from any suitable source, such as a compressed air
supply inain.
6. The arrangement and construction of apparatus for pickling meat and other
like substances, as herein described and as set forth with reference to Figure 1 of
the drawings.
7. The arrangement and construction of apparatus for pickling meat and other

page_text: like substances, as herein described and as set forth with reference to Figure 2 of
the drawings.
Dated this 5th day of November 1890.
CHEESBROUGH & ROYSTON,
15, Water Street, Liverpool, Applicants' Patent Agents.