To produce raw sausages, with an accelerated ripening, folic acid and/or folates are added with the herbs/spices for an even distribution to provide micrococcus and/or lactobacillus

摘要

To produce raw sausages, with an accelerated ripening action, a rapid increase in the micro-organism count is achieved by the addition of folic acid and/or folates which provide micrococcus and/or lactobacillus. The additives are added to the meat together with herbs and spices for an even distribution. No starter cultures are used in the process.