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NL - 114 -
Opmerkingen: Ingevroren vlees dient net als vers vlees onmiddellijk te worden bereid
nadat het is ontdooid.
Ontdooid vlees dat niet is bereidt mag niet opnieuw worden ingevroren.
VIS EN VLEES Voorbereiden
Bewaartermijn
(in maanden)
Periode voor
ontdooien op
kamertemperatuur
(in uren)
Biefstuk In folie verpakt 6-10 1-2
Lamsvlees In folie verpakt 6-8 1-2
Kalfsbraadstuk In folie verpakt 6-10 1-2
Kalfsvlees in blokjes In kleine stukjes 6-10 1-2
Schapenvlees in
blokjes
In kleine stukjes 4-8 2-3
Gehakt
In platte pakjes en zonder
kruiden
1-3 2-3
Slachtafval In kleine stukjes 1-3 1-2
Worst / salami
Moet worden verpakt zelfs
wanneer dit een velletje heeft
1-2 Totdat goed ontdooid
Kip en kalkoen In folie verpakt 7-8 10-12
Gans/eend In folie verpakt 4-8 10
Hert, wild zwijn,
konijn
In porties van 2.5 kg zonder
beenderen
9-12 10-12
Hert, wild zwijn,
konijn
2 Totdat goed ontdooid
Zoetwatervis; forel,
karper, tonijn,
meerval
4-8 Totdat goed ontdooid
Vette vis; boniter,
makreel, zeeforel,
ansjovis
2-4 Totdat goed ontdooid
Schaaldieren
Schoongemaakt en in zakken
verpakt
4-6 Totdat goed ontdooid
Kaviaar
In verpakking in aluminium of
plastic bakje
2-3 Totdat goed ontdooid
Slakken
In zout water, in aluminium of
plastic bakje
3 Totdat goed ontdooid
Moet worden gewassen en
gedroogd nadat de binnenkant
is schoongemaakt en de vis
van schubben is ontdaan. Kop-
en staartdelen dienen indien
nodig te worden verwijderd.
116


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