Interesting facts about stew
In 1804, Frenchman Nicolas Francois Upper invented an unusual method of canning meat products.
Boiled meat fit into the dishes, heated to a temperature of 110-115 degrees.
A small hole was left, which was tightly closed after the product cooled down.
The invention of the French allowed to save meat for a long time.
Napoleon himself awarded Upper the title "The Benefactor of Mankind."
The growth of the urban population in the early 19th century required the ability to supply citizens with products that did not deteriorate during delivery and storage. Apper's method was very timely. The invention quickly spread throughout the world. For example, the British, who bought a patent for production, engaged in improving the process. Meat was packed in cans and hermetically sealed. Soon, a similar method began to be used in Germany and the USA. It should be noted that at that time the stew was quite an expensive product, inaccessible to ordinary people.
Already in the second half of the 19th century, canned products were produced in a huge assortment, competition between numerous manufacturing firms began. The production process was mechanized, which led to lower prices. Large-scale wars of the time significantly increased the demand for long-term storage products.
In our country, the first cannery was opened in 1870. He was in Petersburg and produced five types of canned food: roast beef, stews, porridge, meat with peas, and a pea soup. The army was the main customer, and canned food quickly turned into a favorite soldier's food.
In 1858, a can opener was invented in the United States, which was used in the American army during the Civil War. Before that, canned food had to be opened with a knife, a bayonet, or even a shot from a gun.
In 1966, a canned meat bank, produced in 1916, was delivered to the All-Union Scientific Research Institute of the canning industry. The owner claimed that he received it at the front in the First World War. The analysis showed that the product retained its qualities even after half a century.
No less surprising was the case in 1939. The can of braised meat found in the Arctic was opened. It was made in the middle of the 19th century. Analysis of the content, however, was not conducted, but eyewitnesses claimed that the taste of meat was excellent.
Even in the tsarist army, the daily rate of meat for the lower ranks was one pound. This was the weight that banks of braised meat were produced for the army. In our country, such a measure of weight has long been not used, but many types of stew still weigh 400 g.