CODFISH WITH EGG AND FRIES | CATERINGPREPARATION Microwave : Unpack the product and, without defrosting, place the stew in a non-stick frying pan. When it is defrosted and has lost some of the liquid released, put the potatoes on top, mix and cook over low heat. Add 4 to 6 beaten eggs and gently wrap for about 2 minutes. Let it cook so that the egg is cooked sufficiently. INGREDIENTS: Onions, Codfish (31%), french fries (30%) (potatoes, refined sunflower vegetable oil and salt), water, refined sunflower vegetable oil, olive oil, parsley, garlic, salt and pepper .
Dimension of the primary box (mm): 320x250x55
Pallet size (mm): 1200x800x1550
Storage Conditions | Labeling | Others
Storage and transport: Store and transport at a temperature ≤-18ºC
Shelf life: 18 months
Wrapping and packaging:
Primary packaging: Aluminum cuvette with cardboard lid and sealed with shrink film.
Secondary packaging: Master carton with label.
Place of Sale: Stores for sale to the public equipped with conservation frozen.
Recommendations: Once the defrost process has started, do not freeze again. Due to a manual extraction process, exceptionally there may be some spine.
Labeling: Product name; List of ingredients; Net quantity; Date of minimum durability, Recommendations; Lot Identification; Temperature conservation; Name and address of Distributor / producer; Brand of identification; Nutritional information; Health mark; Symbol of recycling.