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SK
18
Mäso a ryby Príprava
Longest
storage
time
(month)
Mäsové
výrobky
Teľacina
Steak Nakrájajte ich o hrúbke 2 cm a položte medzi ne fóliu alebo ich
pevne obalte strečovou fóliou
6 – 8
Vyprážanie Zabaľte kúsky mäsa alebo ich pevne obalte strečovou fóliou 6 – 8
Kocky Na malé kúsky 6 – 8
Rezne,
kotlety
Umiestnením fólie medzi nakrájané plátky alebo ich pevne obalte
strečovou fóliou
6 – 8
Ovčie mäso
Kotlety Umiestnením fólie medzi kúsky mäsa alebo ich osobitne obalte
strečovou fóliou
4 - 8
Vyprážanie Zabaľte kúsky mäsa alebo ich pevne obalte strečovou fóliou 4 - 8
Kocky Zabaľte mleté mäso do mraziaceho vrecka, alebo ho pevne
obalte strečovou fóliou
4 - 8
Hovädzie mäso
Vyprážanie Zabaľte kúsky mäsa alebo ich pevne obalte strečovou fóliou 8-12
Steak Nakrájajte ich o hrúbke 2 cm a položte medzi ne fóliu alebo ich
pevne obalte strečovou fóliou
8-12
Kocky Na malé kúsky 8-12
V a r e n é
mäso
Zabaľte ho v malých kúskoch do vrecka na mrazenie 8-12
Mleté mäso Bez korenín, v plochých vreciach 1 - 3
Droby (kusy) V kúskoch 1 - 3
Fermentovaná klobása - saláma Je potrebné ich zabaliť, aj keď majú vlastný obal. 1-2
Šunka Umiestnením fólie medzi nakrájané plátky 2-3
Hydina
a divina
Kuracie a morčacie mäso Zabalením do fólie 4 – 6
Hus Zabalením do fólie (porcie by nemali presiahnuť 2,5 kg) 4 – 6
Kačica Zabalením do fólie (porcie by nemali presiahnuť 2,5 kg) 4-6
Jeleň, králik, srnka Zabalením do fólie (porcie by nemali presiahnuť 2,5 kg a ich kosti
musia byť oddelené)
6 – 8
Ryby a
m o r s k é
plody
Sladkovodné ryby (pstruh, kapor,
žeriav, sumec)
Po dôkladnom vyčistení vnútorností a šupín ich umyte a vysušte
a v prípade potreby im odrežte chvostové a hlavové časti.
2
Chudé ryby (morský vlk, kalkan
veľký, morský jazyk)
4-6
Mastné ryby (bonito, makrela,
lufara, parma, sardely)
2 - 4
Mäkkýše Vyčistené a vo vreciach 4 - 6
Kaviár V o vlastnom obale, v hliníkových alebo plastových nádobách 2 - 3
161


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