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Specifications second courses from fish and seafood the frozen and cooled TU 9266-038-37676459-2012 buy in Michurinsk
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Buy Specifications second courses from fish and seafood the frozen and cooled TU 9266-038-37676459-2012
Specifications second courses from fish and seafood the frozen and cooled TU 9266-038-37676459-2012

Specifications second courses from fish and seafood the frozen and cooled TU 9266-038-37676459-2012

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10000 RUB
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Russia, Michurinsk
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Description
Specifications second courses from fish and the seafood frozen and cooled TU 9266-038-37676459-2012)

Date of Introduction in action-2012 year.

Without restriction of validity period.

Second courses from fish frozen and cooled, make for catering establishments of fresh or frozen fish with different garnishes (unicomponent or multicomponent) or without garnish, with sauces or without.

Range:

- minced collops;

- beefsteak from fish;

- gratin from fish with tomatoes;

- the squids stuffed;

- cutlet natural;

- cutlets chopped;

- Norwegian ragout;

- subfrying from fish;

- rolls "Colleville";

- roll from salmon;

- the fish baked with vegetables;

- the fish baked with cheese;

- fried fish;

- fried fish with pine nuts;

- fish under marinade;

- fish stewed;

- fish stewed in milk;

- fish in cheese crust;

- fish with mushrooms;

- salmon "Air";

- salmon from grmba;

- salmon of "Lilintal";

- meatballs;

- trout "Delicious";

- trout in caviar sauce;

- quenelles;

- shish kebab from fish;

- shish kebab of "Allsorts".

Range of garnishes:

- buckwheat boiled;

- rice with saffron;

- pasta boiled;

- the cabbage is fried: color, broccoli, Bruxelles, white, kohlrabi, Savoy;

- mushrooms fried with onions;

- Caesar potatoes;

- croquets are potato;

- croquets potato with mushrooms;

- zraz potato with mushrooms;

- the vegetables fried;

- products are potato fried;

- the potato patties fried;

- potatoes boiled young;

- vegetable stew with corn;

- ratatouille;

- rice stewed;

- rice with curry;

- vegetables stewed;

- vegetable stew;

- potatoes boiled;

- Fri potatoes;

- the fern is fried;

- canned peas;

- the corn is tinned;

- kaponata;

- vegetable marrows fried;

- eggplants fried;

- pepper fried;

- tomatoes are fried;

- tomatoes of "Cherry" fried;

- vegetable marrows in sesame fried;

- baked pudding with cabbage of broccoli;

- baked pudding with vegetables.

Sauces:

- "French onions";

- "Creamy with fennel";

- "Grill";

- "Mushroom";

- "Parmesan";

- "Demi Glas";

- "Béchamel";

- "Meat";

- "Caviar".

The manufacturer has the right to supplement product name or to replace proper names with the corporate or fantasy names.

The recommended expiration date of second courses at temperature from 0o to 5 ° C from fish and seafood - no more than 36 hours;

from fish and seafood with preservatives - no more than 120 hours.

At temperature minus 18 about With - no more than 3 months; at temperature from 5o With to 10o With - no more than 24 hours; at temperature from 10o With to 20o With;

The recommended expiration date of sauces at temperature from 0o to 5o With - no more than 48 hours.

The sauce expiration date with second course corresponds to expiration date of second course, but no more than 48 hours.

Enters package of documents (TU 9266-038-37676459-2012): - Catalog leaf (testimonial of carrying out registration in TsSM, - Expert opinion of the Center of standardization and metrology, - The specifications (which have passed the examination in TsSM), - The technology instruction (TI with compoundings and technology of preparation for all range). It is enough this package of documents for certification (declaring). The document is altered, certified by the developer (the holder of the original). The rights for use of TU are transferred on the basis of the bilateral contract and the act.
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Specifications second courses from fish and seafood the frozen and cooled TU 9266-038-37676459-2012
Specifications second courses from fish and seafood the frozen and cooled TU 9266-038-37676459-2012
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