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NL - 77 -
Vlees en vis Voorbereiden
Maximale
bewaarperiode
(maand)
Biefstuk Verpakt in folie 6 - 8
Lamsvlees Verpakt in folie 6 - 8
Kalfsbraadstuk Verpakt in folie 6 - 8
Kalfsvlees in blokjes In kleine stukjes 6 - 8
Lamsvlees in blokjes In stukjes 4 - 8
Gehakt Verpakt zonder kruiden 1 - 3
Orgaanvlees (in stukjes) In stukjes 1 - 3
Bolognese-worst/salami
Moet worden verpakt zelfs als er
een vel omzit
Kip en kalkoen Verpakt in folie 4 - 6
Gans en eend Verpakt in folie 4 - 6
Hert, konijn, wildzwijn In porties van 2,5 kg en als lets 6 - 8
Zoetwatervissen (Zalm,
Karper, Crane, Siluroidea)
Ontdoe de vis van de ingewanden
en schubben, was en droog het;
snij indien nodig de staart en kop
af.
2
Magere vis; zeebaars, tarbot,
tong
4
Vette vis (tonijn, makreel,
zeeforel, ansjovis)
2 - 4
Schelpdieren Schoongemaakt en in zakken 4 - 6
Kaviaar
In zijn verpakking, in aluminium of
plastic bakje
2 - 3
Slakken
In zout water, in aluminium of
plastic bakje
3
Opmerking: Ingevroren vlees dient als vers vlees te worden bereid nadat het werd ontdooid.
Als vlees niet is bereid na te zijn ontdooid, mag dit nooit opnieuw worden ingevroren.
78


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