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ES - 9 -
Nota: La comida congelada debe ser cocinada igual que la carne fresca una vez que se
haya descongelado. Si la carne no se cocina después de descongelarse, nunca
debe volverse a congelar.
PESCADO Y
CARNE
Preparación
Período de
(meses)
Tiempo de deskielo
a temperatura
ambiente (horas)
Bistec Envuelto en papel 6-10 1-2
Carne de cordero Envuelto en papel 6-8 1-2
Asado de ternera Envuelto en papel 6-10 1-2
Ternera troceada En pequeños pedazos 6-10 1-2
Carnero troceado En pedazos 4-8 2-3
Carne picada
En forma de paquetes
achatados por los extremos
y sin condimentar
1-3 2-3
Despojos
(pedazos)
En pedazos 1-3 1-2
Salchichas /
chorizo
Debe empaquetarse parejo
incluso aunque esté cubierto
por una película
1-2
Hasta que esté bien
descongelado
Pollo y pavo Envuelto en papel 7-8 10-12
Ganso/pato Envuelto en papel 4-8 10
Carne de venado,
jabalí y conejo
Porciones de 2,5 kg y sin
huesos
9-12 10-12
Pescado de río,
truchas, carpas,
atún o barbo
2
Hasta que esté bien
descongelado
Pescado sin grasa;
lubina, rodaballo,
lenguado
4-8
Hasta que esté bien
descongelado
Pescado graso;
bonito, caballa,
anchoas
2-4
Hasta que esté bien
descongelado
Crustáceos
Limpios y colocados en
bolsas
4-6
Hasta que esté bien
descongelado
Caviar
En su envase, dentro de un
recipiente de aluminio o
plástico
2-3
Hasta que esté bien
descongelado
Caracoles
En agua salada, dentro de
un recipiente de aluminio o
plástico
3
Hasta que esté bien
descongelado
Debe lavarse y secarse
después de limpiarlo bien
por dentro y escamarlo, se
deben cortar la cola y la
cabeza cuando sea
necesario.
11


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