Читать книгу Foods and Their Adulteration - Harvey Washington Wiley - Страница 60

—After the meat is properly parboiled it is placed in the tins either by machinery or by hand. To each tin is added a small quantity of a liquid preparation made by the canners and known as soup liquor. This liquor generally contains salt, and sometimes a little sugar or molasses. The composition of soup liquor is as follows:

This soup liquor may be regarded as a thin soup. The origin of the liquid analyzed above was not disclosed, and, therefore, no expression can be made of the way in which it was formed. It was probably made from soup stock, namely, the waste meat and bones of the factory. There is no objection to a soup liquor of this kind provided it is made from sound, clean, and wholesome material. There are two reasons for adding this liquid, namely, to fill up the space which would otherwise exist between the pieces of meat and thus aid in the preservation of the material, and, second, to add a condimental substance which makes the contents of the tin more palatable.