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Viandes et
poissons
Préparation
Durée de
stockage
(heures)
Durée de
décongélation à
température
ambiante -
heures
Steak
Enveloppez dans
une feuille
6-10
1-2
Viande d’agneau
Enveloppez dans
une feuille
6-8
1-2
Rôti de veau
Enveloppez dans
une feuille
6-10
1-2
Cubes de veau
Enveloppez dans
une feuille
6-10
1-2
Cubes de lampe
En petits morceaux
4-8
2-3
Viande émincée
Dans des
emballages
sans
l'utilisation
d'épices
1-2
Abats (pièces)
En morceaux
1-3
1-2
Le Bologne / le
salami
Devrait être
emballé, même s’il
est enveloppé de
film
Jusqu'à sa
décongélation
Poulet et
dinde
Enveloppez dans
une feuille
7-8
10-12
Oie et canards
Enveloppez dans
une feuille
4-8
10
Cerf, lapin,
sanglier
En portions de
2,5 kg et en filets
4-12
10-12
Poissons d'eau
douce (saumon,
carpe, grue,
siluridé)
Après le nettoyage
des intestins et le
retrait des écailles
des poissons,
lavez et séchez-
les ; et, si
nécessaire, coupez
la queue et la tête.
2
Jusqu'à
décongélation
complète
Poisson maigre ;
bars, turbots,
flets
4-8
Jusqu'à
décongélation
complète
Poissons gras
(thon, maquereau,
poisson bleu,
anchois)
2-4
Jusqu'à
décongélation
complète
139
143


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