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ES -51-
Carne y pescado Preparación
Tiempo máximo de
conservación (meses)
Pescados de agua
dulce (salmón, carpa,
siluro)
Tras limpiar las entrañas y escamas del
pescado, lávelo y séquelo. Si fuese necesario,
quítele la cola y la cabeza.
2
Pescados magros
(lubina, rodaballo,
lenguado)
4
Pescados grasos
(atún, verdel, anjova,
anchoa)
2 - 4
Mariscos Limpios y en una bolsa. 4 - 6
Caviar En su envase o en un contenedor de aluminio
o de plástico. 2 - 3
Caracoles En agua salada o en un contenedor de
aluminio o de plástico. 3
NOTA: La carne descongelada se debe cocinar como si fuese carne fresca. Si no se cocina la
carne tras haberla descongelado, no debe volver a congelarse.
Vegetales y frutas Preparación Tiempo máximo de
conservación (meses)
Habichuelas y
alubias
Lavar, cortar en trozos pequeños y hervir en
agua. 10 - 13
Alubias Pelar, lavar y hervir en agua. 12
Repollo Limpiar y hervir en agua. 6 - 8
Zanahoria Limpiar, cortar en rodajas y hervir en agua. 12
Pimienta Cortar el tallo, cortar en dos trozos, quitar el
corazón y hervir en agua. 8 - 10
Espinacas Lavar y hervir en agua. 6 - 9
Colior
Quitar las hojas, cortar en pedazos el corazón
y dejar en agua con un poco de jugo de limón
durante un rato.
10 - 12
Berenjena Cortar en trozos de 2 cm tras lavar. 10 - 12
Maíz Limpiar y envasar con su tallo o como maíz
tierno. 12
Manzanas y peras Pelar y cortar en rodajas. 8 - 10
Albaricoques y
melocotones Cortar en dos trozos y quitar la pipa. 4 - 6
Fresas y moras Lavar y pelar. 8 - 12
Frutas cocinadas Añadir un 10 % de azúcar al contenedor. 12
Ciruelas, cerezas y
bayas agrias Lavar y pelar los tallos. 8 - 12
51


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