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PT -119-
Carne e peixe Preparação
Tempo máximo de
armazenamento
(meses)
Galinha e peru Embrulhar em película 4 - 6
Ganso e pato Embrulhar em película 4 - 6
Veado, coelho, javali Em porções de 2,5 kg ou em bifes 6 - 8
Peixe de água fresca
(Salmão, carpa,
peixe-gato)
Após limpar as tripas e escamas do peixe,
lavar e secar. Se necessário, remover a cauda
e a cabeça.
2
Peixe magro (Robalo,
rodovalho, solha)
4
Peixes gordos (Atum,
cavala, peixe azul,
anchovas)
2 - 4
Marisco Limpo e num saco 4 - 6
Caviar
Na embalagem ou num recipiente de plástico
ou alumínio
2 - 3
Caracóis
Em água salgada ou num recipiente de
plástico ou alumínio
3
NOTA: Carne congelada que tenha sido descongelada deve ser cozinhada como carne fresca.
Se a carne não for cozinhada depois da congelação, não deverá ser novamente congelada.
Vegetais e frutas Preparação
Tempo máximo de
armazenamento
(meses)
Feijão verde e feijões
Lave, corte em pedaços pequenos e ferva em
água
10 - 13
Feijões Descasque, lave e ferva em água 12
Couve Limpe e ferva em água 6 - 8
Cenoura Limpe, corte em pedaços e ferva em água 12
Pimento
Corte o pedúnculo, corte em dois pedaços,
remova o interior e ferva em água
8 - 10
Espinafre Lave e ferva em água 6 - 9
Couve-or
Retire as folhas, corte o coração em pedaços
e deixe em água com um pouco de sumo de
limão durante algum tempo
10 - 12
Beringela Corte em pedaços de 2cm após lavar 10 - 12
Milho
Limpe e embale com o carolo ou como milho
doce
12
Maçã e pera Descasque e corte 8 - 10
Alperce e pêssego Corte em dois pedaços e remova o caroço 4 - 6
Morango e amora Lave e descasque 8 - 12
Frutos cozinhados Adicione 10% de açúcar ao recipiente 12
119


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