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FR - 44 -
Viande et poisson Préparation
Durée maximale de
conservation
(mois)
Steak
Emballage dans un papier 6 - 8
Viande d'agneau
Emballage dans un papier 6 - 8
Rôti de veau
Emballage dans un papier 6 - 8
Morceaux de veau
En petits morceaux 6 - 8
Cubes d’agneau
En morceaux 4 - 8
Viande hachée
Non épicée, dans des emballages 1 - 3
Abats (morceaux)
En morceaux 1 - 3
Saucisson de
Bologne/Saucisson sec
Doit être emballé même sil comporte
un revêtement
Poulet et dinde
Emballage dans un papier 4 - 6
Oie et canard
Emballage dans un papier 4 - 6
Biche, lapin, viande de
brousse
Quantité de 2,5 kg et sans os 6 - 8
Poissons d’eau douce
(saumon, carpe, silure)
2
Poisson maigre, loup de
mer, turbot, poisson plat
4
Poissons gras (thon,
maquereau, poisson
bleu, anchois)
2 - 4
Mollusques et crustas
Nettoyés et emballés 4 - 6
Caviar
Dans son emballage, une boîte en
aluminium ou en plastique
2 - 3
Escargot
Dans de l’eau sae, une boîte en
aluminium ou en plastique
3
Doit être lavé et séché après avoir été
soigneusement nettoyé et écaillé, la
tête et la queue doivent être coues
au besoin.
Remarque: Lorsqu’ils ont é dé-congelés, les aliments congelés doivent être cuits
simplement comme s’ils étaient encore frais. Si vous ne les cuisez pas après
décongélation,
il ne faudra JAMAIS les re-congeler.
46


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