A Process of Absorption of the Juice or Fish. in Preserving
Year: 1898

page_text: Date of Application, 18th Apr., 1898
Complete Specification Left, 12th Dec., 1898-Accepted, 4th Feb., 1899
PROVISIONAL SPECIFICATION.
A Process of Absorption of the Juice or
Fish.
"Water "
in Preserving
I, MARTIN EKENBERG, of No. 2, Hamngatan, Gothenburg, in the Kingdom of
Sweden, Doctor of Philosophy, do hereby declare the nature of this invention to be as
follows:-
In the process of preserving the flesh of fishes by boiling it it in close vessels, the
albumen or albuminoids coagulate, while the juice or "water" separates, even where
no brine or like liquor has been added to the fish. Now the presence of this "fish-
water" is attended with not a few drawbacks, one of the most serious of which is that
when once the vessel has been opened, its contents are apt to spoil in a very short
time.
The object of this invention is to obviate the defects arising from the presence of
the "water" by the addition of certain substances, such as starch, or the meal or flour
of feculoid cereals or roots, calculated to "bind" or absorb water in a physical sense.
The addition of feculoid matter should not, however, be excessive, lest it should affect
the nature or character of the preserved fish, as such; in fact, it ought to be so
proportioned that the amount of water contained in the preserved goods should be
about 5 or at the outside-10 per cent. less than that which was originally given out
by the fresh fish.
The process of preservation is carried out in the folloning manner :—
The fish to be preserved and the feculoid substance are placed in alternate layers
in the vessels intended to contain the preserved goods when ready for consumption.
They are then heated until the albuminoids coagulate, and as the heating operation
proceeds, the starch which has been added absorbs the "fish-water," as it separates, and
binds the same into a more or less solid mass or paste. Or the fish may be thoroughly
mixed with the feculoid material.
A whole fish, properly "drawn" or eviscerated, but whose natural form has been
left unimpaired, and which is preserved between layers of flour in the manner above
stated, will in its finished state entirely retain its original shape and consistency.
Fish preserved by this method will in all cases be found free from "fish-water
brine.
Dated this 18th day of April, 1898.
or
66
A Process of Absorption of the Juice or Water " in Preserving
Fish.
I, MARTIN EKENBERG, of No. 2, Hamngatan, Gothenburg, in the Kingdom of
Sweden, Doctor of Philosophy, do hereby declare the nature of this invention, and
Price 8d.l

page_text: in what manner the same is to be performed, to be particularly described and
ascertained in and by the following statement :—
In the process of preserving the flesh of fishes by boiling it in close vessels, the
albumen or albumenoids coagulate, while the juice or "water" separates, even where
no brine or like liquor has been added to the fish. Now the presence of this "fish-
water" is attended with not a few drawbacks, one of the most serious of which is that
when once the vessel has been opened, its contents are apt to spoil in a very short
time.
The object of this invention is to obviate the defects arising from the presence of
the "water" by the addition of certain substances, such as starch, or the meal or
flour of feculoid cereals or roots, calculated to "bind " or absorb water in a physical
sense. The addition of feculoid matter should not, however, be excessive, lest it
should affect the nature or character of the preserved fish, as such; in fact, it ought
to be so proportioned that the amount of water contained in the preserved goods
should be about 5 or-at the outside-10 per cent. less than that which was originally
given out by the fresh fish.
The process of preservation is carried out in the following manner :-
The fish to be preserved and the feculoid substance are placed in alternate layers
in the vessels intended to contain the preserved goods when ready for consumption.
They are then heated until the albumenoids coagulate, and as the heating operation:
proceeds, the starch which has been added absorbs the "fish-water," as it separates,
and binds the same into a more or less solid mass or paste. Or the fish may be
thoroughly mixed with the feculoid material.
A whole fish, properly "drawn " or eviscerated, but whose natural form has been
left unimpaired, and which is preserved between layers of flour in the manner above
stated, will in its finished state entirely retain it original shape and consistency.
Fish preserved by this method will in all cases be found free from "fish-water "
brine.
or
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 "binding" or absorbing the "fish-water" in preserving the flesh
of fishes by boiling the same in close vessels, consisting in the addition to the fish to
be preserved, prior to the boiling thereof, of starch or feculoid substances such as
flour or meal of cereals or roots, the amount of the fecula or feculoid added being so
proportioned that the finished preserved goods shall contain from 5 to 10 per cent.
less "water than was originally contained in the fresh fish.
وو
2. A process of binding or absorbing the fish-water in preserving whole fishes in
close vessels by embedding the fish, prior to boiling the same, in layers of starch or
feculoid substances such as flour of meal of cereals or roots.
Dated this 10th day of Danamber 1808
ALLISON BROS.
Agents for the Applicants.