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DE -19-
Fleisch und Fisch Vorbereitung
Maximale Lagerdauer
(Monate)
Lammgulasch In Stücken 4 - 8
Hackeisch Verpackt ohne Gewürze 1 - 3
Innereien (Stücke) In Stücken 1 - 3
Mortadella/Salami Verpackt, auch wenn sie eine Haut hat
Hühnchen und Pute In Folie wickeln 4 - 6
Gans und Ente In Folie wickeln 4 - 6
Hirsch, Hase,
Wildschwein
In Portionen von 2,5 kg oder letiert 6 - 8
Süßwassersch
(Lachs, Karpfen,
Wels)
Nach dem Schuppen und Ausnehmen, den
Fisch waschen und trocknen.Ggf. Schwanz
und Kopf entfernen.
2
Fettarmer Fisch
(Barsch, Steinbutt,
Flunder)
4
Fetter Fisch
(Thunsch, Makrele,
Blaubarsch,
Anchovis)
2 - 4
Meeresfrüchte Geputzt im Beutel 4 - 6
Kaviar
In der Verpackung oder in einem Aluminium-/
Kunststoffbehälter
2 - 3
Schnecken
In Salzwasser oder in einem Aluminium-/
Kunststoffbehälter
3
HINWEIS:Aufgetautes Fleisch muss wie frisches Fleisch gekocht werden.Wenn es nach dem
Auftauen nicht gekocht wird, darf es nicht mehr eingefroren werden.
Obst und Gemüse Vorbereitung
Maximale Lagerdauer
(Monate)
Buschbohnen,
Bohnen
Waschen, in Stücke schneiden und
blanchieren
10 - 13
Dicke Bohnen Enthülsen, waschen und blanchieren 12
Kohl Putzen und blanchieren 6 - 8
Karotten
Putzen, in Scheiben schneiden und
blanchieren
12
Paprika
Entstielen, in zwei Teile schneiden,
Kerngehäuse herauslösen und blanchieren
8 - 10
Spinat Waschen und blanchieren 6 - 9
Blumenkohl
Blätter entfernen, Herz in Stücke schneiden
und eine Weile in Wasser mit etwas
Zitronensaft legen
10 - 12
21


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