Wings in tomato-garlic sauce (ready meal)
Description:
Fried chicken wings in tomato-garlic sauce
Storage:
chicken wing 82.76%, ketchup "Shashlichny classic" pasteurized 15.17% (drinking water, tomato paste (22.8%), sugar, modified corn starch, table salt, acidity regulator - acetic acid, dried vegetables (sweet pepper , onion), spices (0.25%) (coriander, fenugreek, basil), garlic extract, preservative sorbic acid), table salt, fresh garlic 0.56%, white crystalline sugar, ground coriander, ground black pepper, oregano .
Energy value (calorie) per 100 g (g) of the product:
533.39 kJ/kJ (127.5 kcal/kcal).
Nutritional value per 100 g of product:
fats - 7.49 g (g), including saturated - 1.87 g (g); carbohydrates - 4.25 g (g), including sugars - 3.19 g (g); proteins - 10.77 g (g); salt - 0.6 g (g).
Allergens:
the product may contain traces of gluten, nuts, peanuts, sesame seeds, celery, mustard, fish, soy, dairy and egg products.
GMO free
Cooking method №1.
Without preliminary defrosting (defrosting):
1. Heat the required number of wings in a microwave oven, setting the power to 800 W. Approximate heating time is at least 4 minutes* (the time is indicated for a portion of ~6 pieces).
Cooking method №2.
With preliminary defrosting (defrosting):
1. Defrost the dish at a temperature of 2 °C to 6 °C for at least 8 hours.
2. Heat the required number of wings in the microwave, setting the power to 800 watts. Approximate heating time is at least 2 minutes* (the time is indicated for a portion of ~6 pieces).
*Warm-up time may vary depending on the number of wings and type of equipment.
Shelf life and storage conditions from the date of manufacture: at a relative humidity of no more than 75% and at the following temperature conditions:
- Shelf life at a temperature not higher than -18 (±3)°C – not more than 12 months.
- Shelf life at a temperature of +2...+6°C – no more than 5 days, within the general shelf life
- Shelf life, with an open package, at a temperature of +2...+6°C – no more than 3 days, within the general shelf life
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