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Förpackning och lagring
Kött och fisk
Typ av lismedel Emballage
Mörning
(antal dagar)
Lagring
(i månader)
Upptining
Stekt och kokt oxkött I frysfolie 2 / 3 9 / 10 Icke nödvändigt
Lammkött I frysfolie 1 / 2 6 Icke nödvändigt
Fläskstek I frysfolie 1 6 Icke nödvändigt
Stekt och kokt kalvkött I frysfolie 1 8 Icke nödvändigt
Flask- och kalvkotletter
Slå in varie köttbit i plast och förpacka
sedan 4 till 6 kotletter frysfolie
6 Icke nödvändigt
Lövbiff eller kotletter av
lamm- eller oxkött
Slå in varie köttbit i plast och förpacka
sedan 4 till 6 kotletter frysfolie
6 Icke nödvändigt
Malet kött I aluminiumformar och plastpåsar Extra fårskt 2 Sakta i kylen
Hjärta lever I fryspåsar 3 Icke nödvändigt
Köttkorvar I plastpapper eller frysfolie 2 Efter behov
Kyckling kalkon I frysfolie 1 / 3 9 Sakta i kylen
Anka, gås I frysfolie 1 / 4 6 Sakta i kylen
Vildand, fasan,
rapphöna
I frysfolie 1 / 3 9 Sakta i kylen
Kanin. hare I frysfolie 3 / 4 6 Sakta i kylen
Hjort, rådjur I frysfolie eller plastpapper 5 / 6 9 Sakta i kylen
Stora fiskar I frysfolie eller plastpapper 4 / 6 Sakta i kylen
Små fiskar I fryspåsar 2 / 3 Icke nödvändigt
Skaldjur I fryspåsar 3 / 6 Icke nödvändigt
Blötddjur
In contenitori di alluminio o plastica
ricoperti con acqua e sale
3 Sakta i kylen
Kokt fisk I frysfolie eller plastpapper 12 I varmt vatten
Friterad fisk I fryspåsar 4 / 6 Direkt i stekpanna
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