An Improved Process for Obtaining Sterilized Raw Meat in the Condition of Powder.
Year: 1898

page_text: Date of Application, 4th June, 1898-Accepted, 1st Oct., 1888
COMPLETE SPECIFICATION.
An Improved Process for Obtaining Sterilized Raw Meat in the
Condition of Powder.
I, FÉLIX GROGNET, of 6, Boulevard National, Nanterre, Department of Seine, in
the Republic of France, Engineer, do hereby declare the nature of this invention,
and in what manner the same 18 to be performed, to be particularly described and
ascertained in and by the following statement
-
The object of this novel process is to produce for alimentary purposes in general,
and more especially for military and naval forces, explorers and so forth, a readily
transportable product capable of furnishing at any moment an excellent article of
The meat is not
food, possessing the same nutritive properties as fresh meat
deprived of any portion of its fibrine, soluble albumen or other nutritious constit-
uents, and it may be prepared for consumption in a few minutes
By way of example I may state that, after ten minutes' boiling a perfect gravy
soup or broth may be obtained, and that the meat which then remains at the bottom
of the vessel in a hashed condition, is precisely similar to that which is removed
from a saucepan at the end of from four to six hours.
This powdered raw meat is rendered inalterable for an indefinite period.
The process is as follows.
Fresh meat is grated very superficially in order that the fibres may remain
adhering one to the other (so as to facilitate the manipulation) and then placed upon
a sieve with a suitable quantity of lentil flour, wheaten flour, pea flour or any
similar flour, the meat adheres to this flour and the operative leaves it in this state
for several minutes, as long as he considers suitable, and then separates the meat
from the flour in excess.
The meat is then sterilised from all germs, spores, microbes or the like which
may have been generated either during this process, at the time of slaughtering or
during transport.
In order to sterilise the meat it is dipped for one or two seconds in a bath, the
composition of which may vary indefinitely, both as to time and proportions, but
which forms a part of the present invention, the composition given being that
which experience has shown to be most advantageous.
1
Composition of the bath
Wine vinegar or light vinegar con-
taining 2 to 4 % of acetic acid
Common cooking salt
Crushed ginger
-
The four spices, that is to say a
mixture of cloves, nutmeg, black
pepper and cinnamon or ginger
Sumatra or Cayenne pepper
Acetate of potash
100 kilogrammes
4
""
"
250 grammes
250
»
"
250
"
"
"
2 2
600
"

page_text: The composition of the bath may, however, be varied by causing to enter into it
any one or more of the species of aromatic, non-toxic plants. This will readily be
understood since the plants being admitted into the composition of the bath in
order to impart to it a suitable aroma, it of course follows that in order to vary this
aroma any one of the plants which are recognized as being non-toxic may be
employed.
The meat is withdrawn from the bath after an immersion of one or two seconds
and then dried by any suitable means, such as currents of air.
It has now been rendered inalternable for an indefinite period, subject only to its
being protected from moisture.
It has heretofore been explained that the meat treated was coarsely grated; it is
thus at the termination of the above described operations, in the condition of a
coarse powder, but there may be reasons, such as facility of transport, for reducing
it to a finer powder, either for insertion into ordinary bottles, or for forming it into
tablets which may be effected by compressing or agglommerating the powder in the
manner usually adopted in such cases.
The process above described is equally applicable to the preservation of meat in
the piece or quarter.
Having now particularly described and ascertained the nature of my said
invention and in what manner the same is to be performed, I declare that what [
claim is :-
An improved alimentary product consisting of sterilised and pulverised raw
meat, the sterilisation process consisting in :-
1. The mixing or working-up of grated meat with a suitable flour.
2. The immersion of the said meat in a bath of vinegar, salt, ginger and the like,
in the proportions indicated above.
Dater is n day of June 1890.
HASELTINE, LAKE & Co.,
45, Southampton Buildings, London, W.C., Agents for the Applicant.