An Improved Process for Manufacturing Conserved Meats...
Year: 1888

page_text: Date of Application, 10th Nov., 1888
Specification Accepted, 14th Dec., 1888
COMPLETE SPECIFICATION.
3
An Improved Process for Manufacturing Conserved Meats...
I, HEINRICH STACHELHAUS of Ruhrort of Rhine, in the Empire of Germany, Manu-
facturer, 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 relates to improvements in the manufacturing of conserved meats and
consists in the peculiar treatment of the meat serving principally to so bind the
various constituents of the latter, that is to say fibre, fat, albumen, etc. as to retain,
intimately combined with each other, all or nearly all nutritious substances contained
in the meat.
This purpose was not attained with
applied, and it is known that the food
fibre separated from the jelly and fat.
be eaten when cold, the fibre retains
savoury, especially in a cold state.
the processes for conserving meats heretofore
produced by these processes contains: the meat
While the latter substances are almost unfit to
but very few nutritious elements and is little
With the application of the improved process, the jelly and fat remain intimately
bound with the meat fibre, and the conserved goods contain all the nutritious sub-
stances appertaining to fresh meat as has been demonstrated by several analyses, while
their good flavour does not undergo any changes, whether they be eaten cold, warm,
cooked, fried or baked.
The improved process may be applied to any kind of meat and various meats may
be mixed according to their purpose and the taste desired.
To conserve, for instance, a mixture of beef and pork-the cheapest and most
nutritious meats-in any suitable proportion but preferably
1 nart of hoof to 1 part. of nark

page_text: of meat (in this case beef and pork) is separately minced to a fine state by means of
mincing knives or choppers and allowed to cool for about two days at a temperature
of 5 to 6 degrees Centigrade.
By the beating of the meat in a warm state, the single constituents thereof are so
thoroughly bound with one another as to obviate the separation of the albumen from
the other constituents during subsequent boiling.
After the cooling process the different meats (here beef and pork) are mixed in the
desired proportions and again finely minced till an intimate connection of the same is
attained. This treatment increases the effect of the beating of the meat in a warm
state, that is to say, it tends to prevent the loss of the albumen and fat contained in
the mixture and contributes to the retention, during boiling, of the full alimentary
value of fresh meat..
The mixture, after adding the required condiments, is filled raw into the tins, the
latter are hermetically closed and laid into a water bath having a temperature of from
87 to 98 degrees Centigrado, for a longer or shorter time according to their size.
To produce conserved sausages, the raw meat mixture made in the same manner is
stuffed into the guts, which are subsequently put into the tins and subjected to the
further treatment referred to.
If vegetables are intended to be added, they are first well cooked and subsequently
introduced with the raw sausages or meat mixture into the tins, which, after being
closed, are subjected to the boiling or heating process.
The conserved food prepared in the above described manner keeps fresh and savoury
for years and may be taken raw, cooked, baked, fried, cold or warm, without pre-
judice to its flavour. All constituents of the meat remain intimately connected with
each other and neither jelly nor fat is separated therefrom as is the case with conserved
meats hitherto known.
Having now particularly described and ascertained the nature of this invention and
in what manner the same is to be performed, I declare that what I claim is :
A process for manufacturing conserved meats consisting in beating the meat soon
after slaughtering, while still warm, mincing it finely allowing it to cool for about two
days, mincing it again, in case of several kinds of meat and subsequently filling it-
with or without vegetables-into tins, which, after being closed, are subjected to a
boiling or heating process in the shape of a hot water bath, for a longer or shorter
time, according to their size, substantially as and for the purpose set forth.
Dated this 10th day of November 1888.