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Specifications 10.13.14-380-37676459-2017 products from venison buy in Michurinsk
Buy Specifications 10.13.14-380-37676459-2017 products from venison
Specifications 10.13.14-380-37676459-2017 products from venison

Specifications 10.13.14-380-37676459-2017 products from venison

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11000 RUB
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Russia, Michurinsk
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Description

Date of Introduction in action — 2017. Without restriction of validity period. Requirements of Technical regulations of the Customs union and the existing interstate and national standards contain TU.

These specifications extend to the boiled, smoked and boiled, cooked smoked, smoked baked, baked, fried, raw smoked, dry-cured products from venison (further products from venison, production) subjected to a salting and heat treatment or without heat treatment and bringing to readiness for the use.

Products from venison are intended for direct consumption, preparation of various dishes and snack and realization in trade and catering establishments.

The products are turned out in the cooled and frozen look and are intended for realization in retail and wholesale retail chain stores and in catering establishments and direct consumption and/or further processing.

Chilled production is completely ready to the use, in the frozen look – after defrosting.

The range of products from venison.

Products from venison depending on a type of the used raw materials and from a way of technological processing are issued in the following assortment:

 Group — meat

Look – products from venison tselnokuskovy

Subspecies – boiled:

Category A:

— allsorts are "Taiga";

— allsorts cervine in a cover;

— venison boiled in a cover;

— the venison pressed "Siberian";

— roll from Special venison;

— Delicious venison;

— the balyk is "Classical";

— Savoy venison;

— the venison pressed "Polar";

— the venison pressed with soaked cowberry;

— venison "Snack";

— Custom venison.

Category B:

— allsorts "Kaleidoscope";

— the venison pressed "Original";

— venison pressed "Darling";

— the venison pressed Yugor;

— the venison pressed with garlic;

— the venison pressed with prunes;

— the venison pressed with mustard;

— the venison pressed "A northern delicacy";

— allsorts the pressed "Polar lights";

— venison the pressed "Northerner";

— "Nut from venison";

— Boyarskaya venison;

— Lunch venison;

— Youth venison.

Group: meat

Look: products from venison ham

Subspecies: boiled:

Category A:

— Polar ham.

Category B:

— Northern ham;

— Polar ham;

— Taiga ham;

— Refined ham;

— Delicious ham;

— Guest ham;

— Cervine ham;

— "Cervine snack";

— Chukchi snack.

 Group: meat

Look: products from venison stuffed

Subspecies: boiled:

Category B:

— roll cervine "Cowberry";

— Gourmet venison;

— the language stuffed "Tenderness";

— venison in salted pork fat;

— Nourishing roll;

— Lesnoy roll;

— Guest roll;

— roll cervine with a liver, a pear and a cranberry;

— roll cervine with prunes, dried apricots and walnuts;

 roll cervine with cherry, cinnamon and walnuts;

 roll from Gold Deer venison;

 roll from With a Liver venison;

 roll from Wood Gifts venison;

 roll from With a Cranberry venison;

— "Rulyada from venison";

Category B:

— roll on - hunting;

 Group — meat

Look – smoked and boiled

Subspecies — products from venison tselnokuskovy

Category A:

— "Pastrami";

— Branded fillet;

— Indigo ham;

— roll cervine "North";

— City venison;

— "Smoked and boiled venison";

— "Meat of a maral smoked and boiled";

— "Roll smoked and boiled of venison";

— Rural venison;

— Arbat venison;

— Amateur venison;

— Delicious venison;

— "A cervine sphere";

— Pleasure venison;

— Festive fillet;

— Anniversary pastrami;

— Gift nut;

— balyk "Day-night;

— Language is cervine "Delicious";

— Cutting cervine "Delicious";

— The balyk is cervine "Northern";

— "Imperial nut;

— Hola;

— Buuta;

— Honkoto.

Category B:

— "A cervine neck";

— "Cervine hough";

— Blizzard roll;

— Classical roll;

— Polar roll;

— Northern with Garlic roll;

— Delicious roll;

— side cervine "Polar lights";

— Arctic venison;

— the neck is "Polar";

— "Shpigovanny venison";

— Mooyo;

— Argos;

— "Сисэ".

Category B:

— "Bacon from venison";

— "Тёся".

Category G:

- edges are cervine smoked and boiled;

— ribs are "Delightful".

 Group: meat

Look: products from venison stuffed

Subspecies: smoked and boiled:

Category B:

— "Cervine roll";

— "Venison in salted pork fat";

— roll with cheese;

— brisket boneless "Sochi";

 roll from Gold Deer venison;

 roll from With a Liver venison;

 roll from Wood Gifts venison;

 roll from With a Cranberry venison;

— Royal roll;

— Ambassadorial roll.

Category B:

— Meat Duet roll;

— East roll.

 Group — meat

Look – products from venison tselnokuskovy

Subspecies — cooked smoked:

Category A:

— the balyk is "Classical";

— the balychok is "Birthday".

Category B:

— the balyk is "Hussar";

Category G:

- edges are cervine cooked smoked;

 Group: meat

Look: products from venison stuffed

Subspecies: cooked smoked:

Category B:

— Threefold roll;

— language cervine in Delicious salted pork fat;

— the language stuffed "Tenderness".

 Group — meat

Look – products from venison tselnokuskovy

Subspecies — smoked baked:

Category A:

— fillet "Soiled";

— Northern gammon;

— "Fillet cervine smoked baked";

— "Gammon cervine smoked baked";

— Amazing venison;

— Festive fillet;

— Cutting cervine "Delicious";

— "A cervine balyk".

Category B:

— balyk "Hussar.

 Group: meat

Look: products from venison stuffed

Subspecies: smoked baked:

Category B:

 roll from Gold Deer venison;

 roll from With a Liver venison;

 roll from Wood Gifts venison;

 roll from With a Cranberry venison:

— "Language cervine in a pork skin "Yakut";

— "A balyk cervine in a pork skin "Yakut".

 Group — meat

Look – products from venison tselnokuskovy

Subspecies — baked:

Category A:

— Gourmand venison;

— the Swedish Shchelknyol meat ("the frozen lump");

— shawarma from venison;

— "Venison shpigovanny, marinated in Yakut";

— "The venison baked spicy";

— "Cervine cutting";

— the shish kebab is "House";

— "The venison baked";

— "Fillet cervine baked";

— Family Delicacy venison;

— Elite fillet;

— the venison baked "Northern";

— the venison baked "Polar";

— "Vorkuta boiled pork;

— the stake is "Polar";

— "Carbonade from venison";

— gammon cervine "Premium";

— shish kebab "in Yakut";

— shavarma-grill;

— stake of Chateaubriand;

— shawarma;

— snek are cervine;

— The "crackling" snek;

— stripsa are cervine.

Category B:

— a shish kebab from venison;

— shish kebab "Home-style";

— shish kebab of Poe-sokolski;

— the shish kebab is "Predatory";

— venison in the Beau monde marinade;

— the neck is "Juicy";

— "The venison baked in pastry";

Category B:

— Vitellino brisket;

— brisket marinated in beer;

— shish kebab of "Poe-hunting";

— brisket cervine "Appetizing";

— a shish kebab with mushrooms and onions.

Category G:

— ribs are cervine "Fragrant".

Group: meat

Look: products from venison stuffed

Subspecies: baked:

Category A:

— the venison baked "Chukchi";

— venison with Pleasure prunes;

Category B:

— Family roll;

— roll with a stuffing;

— roll spiral;

 roll from Gold Deer venison;

 roll from With a Liver venison;

 roll from Wood Gifts venison;

 roll from With a Cranberry venison:

— "Drunk rolls from venison";

— roll from venison with cherry, cinnamon and walnut;

— Yugor with a Cranberry roll;

— the venison baked "Tundra fires";

— the roast stuffed.

Category B:

— the brisket stuffed "Whim";

— Arrostini brisket;

— Yes Angelo brisket;

— brisket according to the recipe of the gardener;

— Riddle venison.

Group — meat

Look – products from venison tselnokuskovy

Subspecies — fried:

Category A:

— snek "In an okhotka";

— stripsa from venison;

— shawarma from venison;

— The "crackling" snek

— "Carbonade" from venison";

— "Boiled pork" from venison;

— the stake is "Polar";

— shish kebab "in Yakut";

— shavarma-grill.

Category B:

— a shish kebab with mushrooms and onions.

Group: meat

Look: products from venison stuffed

Subspecies: fried:

Category B:

— "Drunk rolls from venison";

— roll from venison with cherry, cinnamon and walnut;

— roll with a liver, a pear and a cranberry;

— the roast stuffed.

 roll from Gold Deer venison;

 roll from With a Liver venison;

 roll from Wood Gifts venison;

 roll from With a Cranberry venison.

Group — meat

Look – products from venison tselnokuskovy

Subspecies — raw smoked:

Category A:

— Indigo ham;

— side "Polar lights";

— fillet "Soiled";

— sticks from venison;

— "Raw smoked venison";

— meat cervine "Country";

— meat cervine Poe-kayzerski;

— Festive fillet;

— Anniversary pastrami;

— chips from venison;

— Wild Deer gammon;

— fillet cervine "Premium";

— "Cervine pastrami";

— gammon cervine "Gift";

— Yugor pastrami;

— language is cervine raw smoked;

— "Cervine cutting";

— balyk "Gold";

— "Carpaccio";

— "Pastrami";

— "A balyk cervine in a cover";

— "Venison raw smoked special";

— "Fillet from venison raw smoked in the Worcester sauce";

— "Fillet from venison raw smoked in tomato sauce";

— Bendayola from venison;

— meat cervine "The new supporter";

— "Meat counters" spicy;

— "Meat counters" with garlic;

— "Meat counters" with a sharp paprika;

— "Meat counters" with taste of cepes;

— "Meat counters" with aroma of fried onions;

— "Meat counters" in Chilean;

— "Meat counters" with horse-radish (wasabi);

— "Meat counters" with taste of rum of Bacardi;

— "Meat counters" with aroma of cognac;

— "Meat counters" with aroma of cowberry;

— snek "In an okhotka";

— East pastrami;

— Wild North venison;

— Yugor venison;

— Wild North fillet;

— "Carbonade" from venison";

— "Boiled pork" from venison.

 Category B:

— language is cervine raw smoked;

— side cervine "Polar lights";

— "A cervine neck";

— "Cervine hough".

 Group: meat

Look: products from venison stuffed

Subspecies: raw smoked:

Category B:

— venison in a cover from salted pork fat;

— venison in a cover from leather of a bird;

— venison in a cover from pigskin.

 Group — meat

Look – products from venison tselnokuskovy

Subspecies — dry-cured:

Category A:

— venison to beer;

— sticks from venison to beer;

— biltong with a paprika;

— biltong spicy;

— biltong slightly smoked;

— biltong classical;

— biltong east;

— biltong with garlic;

— biltong with black pepper;

— biltong with red pepper;

— Anniversary pastrami;

— Nyamsa chips;

— Nyamsa chips juicy;

— the Nyamsa chips with garlic;

— the Nyamsa chips with black pepper;

— the Nyamsa chips with mushroom aroma;

— the Nyamsa chips with aroma of fried onions;

— Wild North fillet;

— Festive pastrami;

— Delicious venison;

— Bresaola Graubünden air-dried meat;

— Brezaola from venison according to the Italian recipe;

— Brezaola from venison in wine according to the Italian recipe;

— "Fillet from venison dry-cured in the Worcester sauce";

— "Fillet from venison dry-cured in tomato sauce";

— Chemen meat in Turkish;

— Delicious carpaccio;

— Stroganina;

— Polendvitsa;

— "Bacon" from venison;

— Rugao from venison;

— To Shaf from venison;

— "Dzherki in American";

— "Pastirma is "Turkish";

— Byundner from venison;

— "Dried venison";

— "Dried venison with spices";

— "Venison in marinade dried";

— "Meat counters" spicy;

— "Meat counters" with garlic;

— "Meat counters" with a sharp paprika;

— "Meat counters" with taste of cepes;

— "Meat counters" with aroma of fried onions;

— "Meat counters" in Chilean;

— "Meat counters" with horse-radish (wasabi);

— "Meat counters" with taste of rum of Bacardi;

— "Meat counters" with aroma of cognac;

— "Meat counters" with aroma of cowberry;

— "Sujuk" from venison;

— "Dried venison with juniper berries"

— venison dried "Danish";

— "Sujuk home-style from venison;

— "The English venison dried, prepared in a brine";

— pastrami from Armenian venison;

— "Air-dried meat of Vikings" from venison;

— Polendvitsa from venison;

— "Balyk cervine dried";

— "Home-made air-dried meat";

— "Venison sharp, dried pieces";

— "Venison dried with mustard";

— "Venison dried with cinnamon";

— "Snack from the village";

— Juicy venison;

— Yukola.

It is allowed to develop products from venison in the form of sets with different types of sauces of industrial production. The sauces of industrial production in an individual container which are a part of sets pack into a retail container so that to exclude contact with a ready-made product.

The manufacturer has the right:

— to supplement to a product name of the name of the brought flavoring components;

— to supplement with the company or thought-up names.

The recommended expiration dates of the products from venison packed without use of vacuum or the modified atmosphere at a temperature from 0 °C to 6 °C and relative humidity from 75 to 80%:

— boiled – no more than 5 days;

— cooked smoked and smoked and boiled – no more than 7 days;

— boiled pressed and ham – no more than 5 days;

— baked – no more than 5 days;

— the regulators of acidity E262, E325, E326 baked with application – no more than 7 days;

— fried – no more than 5 days;

— regulators of acidity E262, E325, E326, fried with application, – no more than 7 days;

— raw smoked, dry-cured at a temperature from 0 °C to 4 °C – no more than 30 days;

— raw smoked, dry-cured at a temperature from 4 °C to 12 °C — 15 days;

The recommended expiration dates of the products from venison packed under vacuum or in the conditions of the modified atmosphere at a temperature from 0 °C to 6 °C and relative humidity from 75 to 80%:

— boiled:

— the whole products – no more than 12 days;

— at serving cutting – no more than 5 days;

— at portion cutting – no more than 6 days.

— with use of preservatives – no more than 40 days

— cooked smoked and smoked and boiled:

— the whole products – no more than 20 days;

— at serving cutting – no more than 10 days;

— at portion cutting – no more than 15 days.

— with use of preservatives – no more than 25 days.

— the baked, fried, smoked baked:

— the whole products – no more than 20 days;

— the whole products with use of regulators of acidity of E262, E325, E326 – no more than 25 days;

— at serving cutting – no more than 10 days;

— at portion cutting – no more than 20 days.

raw smoked products:

— the whole products without preservative – no more than 45 days;

— at serving cutting – no more than 55 days;

— at portion cutting – no more than 60 days.

dry-cured products:

— the whole products without preservative – no more than 45 days;

— at serving cutting – no more than 15 days;

— at portion cutting – no more than 20 days.

With use of preservative of Unikons of XXL boiled, cooked smoked, baked, fried, smoked baked, raw smoked, dry-cured:

— the whole products – no more than 75 days;

— at serving cutting – no more than 60 days;

— at portion cutting – no more than 65 days.

In a lamister with use of preservative of Unikons of XXL – no more than 30 days.

In folgirovanny packing with use of preservative of Unikons of XXL-no more than 30 days.

The recommended expiration dates of the frozen products from venison packed with use of vacuum or in the conditions of the modified atmosphere at relative humidity from 95% to 98%:

the boiled, baked, fried, cooked smoked, smoked baked:

at a temperature of storage minus 12ºС — is not higher no more than 30 days;

at a temperature of storage minus 18ºС-is not higher no more than 90 days;

raw smoked and dry-cured:

at a storage temperature from minus 7ºС to minus 9ºС — no more than 120 days;

at a temperature of storage minus 18ºС — is not higher no more than 270 days;

After opening of packing to store in the refrigerator at a temperature from 0 to 6 ℃:

— boiled pressed and ham – no more than 3 days;

— boiled, baked – no more than 5 days;

— cooked smoked and smoked and boiled – no more than 7 days;

— raw smoked, dry-cured – no more than 30 days.

The manufacturer can establish other expiration dates and storage conditions guaranteeing safety, quality and safety of production in coordination with authorized bodies in accordance with the established procedure according to the conditions of production applied by raw materials and materials, and also other factors influencing production expiration date.

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Specifications 10.13.14-380-37676459-2017 products from venison
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