Process for optimized ripening and drying of spreadable raw sausages or long-term matured sausage products

摘要

The invention relates to a process for optimized maturation and drying of spreadable raw sausages, such as Zweibelmettwurst, Vesperwurst or long-matured, made of meat material, offered in a gut or a sales packaging products by deliberately influencing and adjusting the water activity value by means of moisture-absorbing or moisture-binding substances. According to the invention, the moisture-absorbing or moisture-binding substance is surrounded by a coating layer, this coating layer, acting as a temporary barrier, being destroyed or broken up by the action of chemical agents or physical energy in order to initiate the water reduction in the crude product in accordance with the given conditions.