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Idiomas disponibles
Idiomas disponibles
Fruits and
Preparation
Vegetables
String bean and
By shock boiling for 3 minutes after washing and cutting into small pieces
Pole bean
Green pea
By shock boiling for 2 minutes after shelling and washing
Cabbage
By shock boiling for 1-2 minute(s) after cleaning
Carrot
By shock boiling for 3-4 minutes after cleaning and cutting into slices
Pepper
By boiling for 2-3 minutes after cutting the stem, dividing into two and
separating the seeds
Spinach
By shock boiling for 2 minutes after washing and cleaning
Leek
By shock boiling for 5 minutes after chopping
Cauliflower
By shock boiling in a little lemon water for 3-5 minutes after separating the
leaves, cutting the core into pieces
Eggplant
By shock boiling for 4 minutes after washing and cutting into 2cm pieces
Squash
By shock boiling for 2- 3 minutes after washing and cutting into 2cm pieces
Mushroom
By lightly sauteing in oil and squeezing lemon on it
Corn
By cleaning and packing in cob or granular
Apple and Pear
By shock boiling for 2-3 minutes after peeling and slicing
Apricot and Peach
Divide in half and extract the seeds
Strawberry
and
By washing and shelling
Raspberry
Baked fruit
By adding 10% sugar in the container
Plum, Cherry, Sour
By washing and shelling the stalks
Cherry
Dairy Products
Preparation
Cheese (except feta
cheese)
therebetween, in slices
Butter, margarine
By
placing
foil
In its own packaging
21
Longest Storage Time
((Month
6 - 8
6
EN
Longest
storage
time
(month)
10 - 13
10 - 12
6 - 8
12
8 - 10
6 - 9
6 - 8
10 – 12
10 – 12
8 - 10
2 - 3
12
8 - 10
4 - 6
8 - 12
12
8 - 12
Storage
Conditions
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.
In
its
own
packaging
or
in
plastic containers
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