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19
Meso i riba Priprema
Najduže
vreme
skladištenja
mesec)
(dana
Meat
products
Teletina
Šnicla Rezanjem debljine 2 cm i postavljanjem folije između parčadi ili čvrstim
omotavanjem streč-folijom
6 – 8
Pečenje Pakovanjem komada mesa u kese za frižider ili čvrstim omotavanjem
streč-folijom
6 – 8
Kocke U malim komadima 6 – 8
Šnicla, kotleti Postavljanjem folije između rezanih komada ili omotavanjem streč-
folijom pojedinačnih parčadi
6 – 8
Ovčetina
Kotleti Postavljanjem folije između komada mesa ili omotavanjem streč-folijom
pojedinačnih komada
4 - 8
Pečenje Pakovanjem komada mesa u kese za frižider ili čvrstim omotavanjem
streč-folijom
4 - 8
Kocke Pakovanjem iseckanog mesa u kesu za frižider ili čvrstim omotavanjem
streč-folijom
4 - 8
Junetina
Pečenje Pakovanjem komada mesa u kese za frižider ili čvrstim omotavanjem
streč-folijom
8 - 12
Šnicla Rezanjem debljine 2 cm i postavljanjem folije između parčadi ili čvrstim
omotavanjem streč-folijom
8 - 12
Kocke U malim komadima 8 - 12
Kuvano meso Pakovanjem sitnih komada u kesu za frižider 8 - 12
Mleveno meso Bez začina, u poravnatim kesama 1 - 3
Iznutrice (komad) U delovima 1 - 3
Fermentisana kobasica -
salama
Treba je zapakovati čak i ako ima svoje pakovanje. 1 - 2
Šunka Postavljanjem folije između rezanih kriški 2 - 3
Živina i
divljač
Piletina i ćuretina Umotavanjem u foliju 4 – 6
Guščetina Umotavanjem u foliju (komadi ne smeju da prelaze 2,5 kg) 4 – 6
Patka Umotavanjem u foliju (komadi ne smeju da prelaze 2,5 kg) 4 – 6
Jelen, zec, srndaćUmotavanjem u foliju (delovi ne smeju da prelaze 2,5 kg, a kosti treba
odvojiti)
6 – 8
Riba i
morski
plodovi
Slatkovodne ribe (pastrmka,
šaran, ždral, som)
Nakon temeljnog čišćenja unutrašnjosti i krljušti, potrebno ih je oprati i
osušiti, a delove repa i glave odrezati po potrebi.
2
Nemasna riba (brancin,
iverak, list)
4-6
Masna riba (Bonito, skuša,
plava riba, crveni cipal,
inćuni)
2 - 4
Školjke Očišćene i u kesama 4 - 6
Kavijar U svojoj ambalaži, u aluminijumskoj ili plastičnoj posudi 2 - 3
392


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