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IT - 96 -
Nota: Una volta scongelata, la carne congelata deve essere cotta come quella fresca. Se
la carne non è stata cotta dopo essere stata congelata, non deve mai essere ricongelata.
PESCE E CARNE
Preparazione
Durata di
conservazione
(mesi)
Durata per
scongelamento a
temperatura ambiente
(ore)
Manzo
Agnello
Arrosto di vitello
Bistecca di vitello
Bistecca di
capretto
Carne trita
Interiora
Salsiccia / salame
Pollo e tacchino
Anatra / oca
Cacciagione,
cinghiale, coniglio
Pesci dacqua
dolce, trota,
carpa, tonno,
pesce gatto
Pesci grassi, bo-
nito, sgombro,
pesce azzurro,
acciughe.
Crostacei
Caviale
Lumache
Avvolto in pellicola
Avvolto in pellicola
Avvolto in pellicola
In piccoli pezzi
In parti
In pacchetti schiacciati
senza spezie
In parti
Da confezionare anche
se coperti da pellicola
Avvolto in pellicola
Avvolto in pellicola
Porzioni di 2,5 kg e senza
osso
Deve essere lavato e
asciugato dopo essere
stato pulito all’interno e
privato delle scaglie, se
necessario, code e testa
devono essere tagliate.
Pesci magri,
spigola, rombo,
sogliola
Puliti e messi in sacchetti
Nella sua confezione, in
un contenitore di alluminio
o plastica
In acqua salata, in un
contenitore di alluminio o
plastica
6-10
6-8
6-10
6-10
4-8
1-3
1-3
7-8
4-8
9-12
2
4-8
2-4
4-6
2-3
3
1-2
1-2
1-2
1-2
2-3
2-3
1-2
Fino a che sono ben
scongelati
10-12
10
10-12
Fino a che sono ben
scongelati
Fino a che sono ben
scongelati
Fino a che sono ben
scongelati
Fino a che sono ben
scongelati
Fino a che sono ben
scongelati
Fino a che sono ben
scongelati
98


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