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Rettledning for innpakning og for innfrysning
Kiøtt og fisk
Type Emballasje
Modning
(dager)
Oppbevaring
(maneder)
Tining
Oksekjøtt til steik eller
til suppe
Pakket i alluminiumsfolie 2 / 3 9 / 10 Ikke nødvendig
Lammekjøtt Pakket i alluminiumsfolie 1 / 2 6 Ikke nødvendig
Svinekjøtt for steik Pakket i alluminiumsfolie 1 6 Ikke nødvendig
Kalvekjøtt for steik og
for suppe
Pakket i alluminiumsfolie 1 8 Ikke nødvendig
Svine- og
kalvekoteletter
Hvert stykke innpakket i plastfolie og så i
alluminiumsfolie 4-6 sammen
6 Ikke nødvendig
Lamme- eller okseskiver
og koteletter
Hvert stykke innpakket i plastfolie og så i
alluminiumsfolie 4-6 sammen
6 Ikke nødvendig
Hakkekjøn
Pakket i alluminiumsfolie dekket av
plastifolie
Meget ferskt 2 Langsomt i kjølrskap
Hjerte og lever I plastposer 3 Ikke nødvendig
Pølser I ark av polytylen eller alluminium 2 I forhold til bruken
Kylling og kalkun I alluminiumsark 1 / 3 9 Langsomt i kjølrskap
And og gås I alluminiumsark 1 / 4 6 Langsomt i kjølrskap
Villand, fasan og
åkerhøne
I alluminiumsark 1 / 3 9 Langsomt i kjølrskap
Kanin og hare I alluminiumsark 3 / 4 6 Langsomt i kjølrskap
Hjort, rådyr I ark av polytylen eller alluminium 5 / 6 9 Langsomt i kjølrskap
Stor fish I ark av polytylen eller alluminium 4 / 6 Langsomt i kjølrskap
Liten fisk I polytylenposer 2 / 3 Ikke nødvendig
Skalldyr I polytylenposer 3 / 6 Ikke nødvendig
Musling
I alluminium- eller plastbeholdere dekket
med vann og salt
3 Langsomt i kjølrskap
Kokt fish I ark av polytylen eller alluminium 12 I varmt vann
Frityrsteikt fisk I plastposer 4 / 6 Rett i pannen
80


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