RAW PICKLED PRODUCTS WITH IMPROVED MATURING PROCESS, AND METHOD FOR THE PRODUCTION THEREOF

摘要

The invention relates to methods for producing raw pickled products that are characterized by an accelerated maturing process, and to raw pickled products produced using said methods. In the method according to the invention, raw meat is pickled by adding a pickling salt mixture, and after the pickling process, the meat is freed from the remaining pickling salt mixture and subjected to a subsequent curing phase. The method according to the invention is characterized in that folic acid is added in a finely distributed manner during the pickling process. The maturing process is thereby advantageously shortened, and a significantly improved sensing of the obtained raw pickled product is achieved. The invention further relates to a raw pickled product that contains a total content of folic acid which is higher than the content of folic acid from the used meat, and said raw pickled product can be obtained by a method according to the invention.