Fermentierte und vorfermentierte Fleischprodukte auf Proteinbasis

摘要

A process for producing a fermented, protein-based, eg meat-based, product comprises mixing finely divided proteinaceous material, typically meat, with bacterial starter culture comprising acid-producing bacteria, and subjecting the mixture to a pre-fermentation step at a temperature in the range 2 to 10 DEG C; and subjecting the mixture to a fermentation step after pre-fermentation. It has been found that by adopting a pre-fermentation step, the length of the subsequent fermentation step can be reduced.