Mature without preservatives and without glutamate

Traditional herring curing takes several weeks. With our products, this can be reduced to a few days.

Whether you are porking with sugar or based on fruit acids, our products combine natural enzymes with a pleasant taste.

For the production of matjes

Preparation:
1 kg of herring fillets
1 liter of water
40-50g parrots
100-180g salt
Ripening temperature: 8-10 ° C
Stir in a brine of the ingredients listed and add the herring fillets.
Leave the herring fillets in the fridge for 55 hours. For optimal ripening of the fillets, stir once a day.
After maturation, rinse the herring fillets well and pat dry. Then peel off the skin of the matje fillets
and the matjes are ready to eat.
For storage in the refrigerator, put the matjes in cooking oil.

The shelf life of the finished matje is chilled at at least 7 ° C for about 10-15 days

Ingredients:

Glucose syrup, acidifier E575, salt, dextrose, sunflower oil, enzymes proteases

Country of origin: Germany

Scope of delivery:

• Mature matjes without preservatives and without glutamate of the selected amount
• Hickory smoke
• Instructions for the manufacture