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EN -16-
Meat and sh Preparation
Maximum storage time
(months)
Freshwater sh
(Salmon, Carp,
Crane, Catsh)
After cleaning the bowels and scales of the
sh, wash and dry it. If necessary, remove the
tail and head.
2
Lean sh (Bass,
Turbot, Flounder)
4
Fatty shes (Tuna,
Mackerel, Bluesh,
Anchovy)
2 - 4
Shellsh Clean and in a bag 4 - 6
Caviar
In its packaging, or in an aluminium or plastic
container
2 - 3
Snails
In salty water, or in an aluminium or plastic
container
3
NOTE: Thawed frozen meat should be cooked as fresh meat. If the meat is not cooked after
defrosting, it must not be re-frozen.
Vegetables and Fruits Preparation
Maximum storage time
(months)
String beans and
beans
Wash, cut into small pieces and boil in water 10 - 13
Beans Hull, wash and boil in water 12
Cabbage Clean and boil in water 6 - 8
Carrot Clean, cut into slices and boil in water 12
Pepper
Cut the stem, cut into two pieces, remove the
core and boil in water
8 - 10
Spinach Wash and boil in water 6 - 9
Cauliower
Remove the leaves, cut the heart into pieces
and leave it in water with a little lemon juice
for a while
10 - 12
Eggplant Cut into pieces of 2cm after washing 10 - 12
Corn Clean and pack with its stem or as sweet corn 12
Apple and pear Peel and slice 8 - 10
Apricot and Peach Cut into two pieces and remove the stone 4 - 6
Strawberry and
Blackberry
Wash and hull 8 - 12
Cooked fruits Add 10 % of sugar to the container 12
Plum, cherry,
sourberry
Wash and hull the stems 8 - 12
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