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Meat and Fish Preparation
Longest
storage
time
)month(
Meat
products
Veal
Steak By cutting them 2 cm thick and placing foil between them or wrapping
tightly with stretch
6 – 8
Roast By packing the pieces of meat in a refrigerator bag or wrapping them
tightly with stretch
6 – 8
Cubes In small pieces 6 – 8
Schnitzel,
chops
By placing foil between cut slices or wrapping individually with stretch 6 – 8
Mutton
Chops By placing foil between meat pieces or wrapping individually with stretch 4 - 8
Roast By packing the pieces of meat in a refrigerator bag or wrapping them
tightly with stretch
4 - 8
Cubes By packing the shredded meats in a refrigerator bag or wrapping them
tightly with stretch
4 - 8
Beef
Roast By packing the pieces of meat in a refrigerator bag or wrapping them
tightly with stretch
8-12
Steak By cutting them 2 cm thick and placing foil between them or wrapping
tightly with stretch
8-12
Cubes In small pieces 8-12
Boiled
meat
By packaging in small pieces in a refrigerator bag 8-12
Mince Without seasoning, in flat bags 1 - 3
Offal (piece) In pieces 1 - 3
Fermented sausage - Salami It should be packaged even if it has casing. 1-2
Jambon By placing foil between cut slices 2-3
Poultry
and
hunting
animals
Chicken and Turkey By wrapping in foil 4 – 6
Goose By wrapping in foil (portions should not exceed 2.5 kg) 4 – 6
Duck By wrapping in foil (portions should not exceed 2.5 kg) 4-6
Deer, Rabbit, Roe Deer By wrapping in foil (portions should not exceed 2.5 kg, and their bones
should be separated)
6 – 8
Fish and
seafood
Freshwater fish (Trout, Carp,
Crane, Catfish)
After thoroughly cleaning the inside and scales, it should be washed and
dried, and the tail and head parts should be cut when necessary.
2
Lean fish (Sea bass, Turbot, Sole) 4-6
Fatty fish (Bonito, Mackerel,
Bluefish, Red Mullet, Anchovy)
2 - 4
Shellfish Cleaned and in bags 4 - 6
Caviar In its packaging, in an aluminum or plastic container 2 - 3
Fruits and
Vegetables
Preparation
Longest
storage
time
)month(
String bean and Pole
bean
By shock boiling for 3 minutes after washing and cutting into small pieces 10 - 13
Green pea By shock boiling for 2 minutes after shelling and washing 10-12
Cabbage By shock boiling for 1-2 minute(s) after cleaning 6 - 8
Carrot By shock boiling for 3-4 minutes after cleaning and cutting into slices 12
Pepper By boiling for 2-3 minutes after cutting the stem, dividing into two and separating
the seeds
8 - 10
Spinach By shock boiling for 2 minutes after washing and cleaning 6 - 9
Leek By shock boiling for 5 minutes after chopping 6-8
Cauliflower By shock boiling in a little lemon water for 3-5 minutes after separating the leaves,
cutting the core into pieces
10 – 12
Eggplant By shock boiling for 4 minutes after washing and cutting into 2cm pieces 10 – 12
Squash By shock boiling for 2- 3 minutes after washing and cutting into 2cm pieces 8-10
Mushroom By lightly sauteing in oil and squeezing lemon on it 2-3
Corn By cleaning and packing in cob or granular 12
Apple and Pear By shock boiling for 2-3 minutes after peeling and slicing 8 - 10
Apricot and Peach Divide in half and extract the seeds 4 - 6
Strawberry and
Raspberry
By washing and shelling 8 - 12
Baked fruit By adding 10% sugar in the container 12
Plum, Cherry, Sour
Cherry
By washing and shelling the stalks 8 - 12
Dairy Products Preparation
Longest Storage Time
)Month(
Storage Conditions
Cheese (except feta
cheese)
By placing foil
therebetween, in slices
6 - 8 It can be left in its original
packaging for short term
storage. For long-term storage
it should also be wrapped in
aluminum or plastic foil.
Butter, margarine In its own packaging 6 In its own packaging or in
plastic containers
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