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IT - 67 -
Nota: I cibi congelati, quando scongelati, devono essere scongelati come i cibi freschi. Se
non vengono cucinati dopo essere scongelati NON vanno pcongelati.
Carne e pesce Preparazione
Tempo di
conservazione
(mesi)
A temperatura ambiente
Tempo di scongelamento
-ora-
Bistecche Avvolte nella stagnola 6-10 1-2
Carne di agnello Avvolte nella stagnola 6-8 1-2
Arrosto di vitello Avvolte nella stagnola 6-10 1-2
Spezzatino di vitello In piccoli pezzi 6-10 1-2
Spezzatino di agnello In pezzi 4-8 2-3
Carne macinata In confezioni senza spezie 1-3 2-3
Interiora (pezzi) In pezzi 1-3 1-2
Ragù / Salumi
Deve essere impacchettata anche
se ha membrane
Unità scongelata
Pollo e tacchino Avvolte nella stagnola 7-8 10-12
Oca e anatra Avvolte nella stagnola 4-8 10
Cervo, coniglio, selvaggina In porzioni da 2.5 kg e come filetti 9-12 10-12
Pesci di acqua dolce
(salone, carpa, tipula, siluro)
2
Fino a che è completamente
scongelato
Pesce magro: spigola,
rombo, passera.
4-8
Fino a che è completamente
scongelato
Pesci grassi (tonno,
Mackarel, pesce serra, alice)
2-4
Fino a che è completamente
scongelato
Frutti di mare Puliti e in sacchetti 4-6
Fino a che è completamente
scongelato
Caviale
In confezione, contenitore in
alluminio o in plastica
2-3
Fino a che è completamente
scongelato
Lumache
In acqua salata, contenitore in
alluminio o in plastica
3
Fino a che è completamente
scongelato
Dopo aver pulito le intestina e le
lische del pesce, lavarlo e
asciugarlo; se necessario,
tagliare la coda e la testa.
69


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