Tenders Are Invited For Purchasing Food. Meat Products. Pollock.

Fresh Pollock, Semi-Finished Frozen Cutlet Made From Beef. The Weight Of One Semi-Finished Product Is 100 Grams. Requirements For The Quality Of The Cutlet Mass. Pieces Of Meat Pulp Of Various Sizes And Weights From The Neck, Flank And Trimmings Obtained By Stripping Large-Sized Semi-Finished Products, And, In Addition, For Category Ii Carcasses - Trim Pulp. The Allowed Content Of Adipose Tissue Is No More Than 10% And Connective Tissue Is No More Than 10%. The Surface Of The Pieces Is Not Weathered. Color And Smell Characteristic Of Good Quality Meat. Bones, Tendons, Cartilage, Bruises And Rough Connective Tissue Are Removed. The Customer Will Not Accept Meat Cutlets., Manta Rays. Dough Shell - Premium Wheat Flour, Water, Eggs, Salt, Filling Beef Meat At Least 70%, Drinking Water, Fresh Onions, Pork Meat, Bacon, Table Salt, Black Pepper. Semi-Finished Product Frozen In Original Packaging With The Name, Composition And Shelf Life Of At Least Three Months. Manti Stuffed With Meat Other Than Beef Will Not Be Accepted, And Manti Without Original Packaging And Labels Will Not Be Accepted., Khinkali. Dough Shell - Premium Wheat Flour, Water, Eggs, Salt, Filling Beef Meat At Least 70%, Drinking Water, Fresh Onions, Pork Meat, Lard, Table Salt, Black Pepper. Semi-Finished Product Frozen In Original Packaging With The Name, Composition And Shelf Life Of At Least Three Months. Manti Stuffed With Meat Other Than Beef Will Not Be Accepted, And Khinkali Without Original Packaging And Labels Will Not Be Accepted., Stuffed Cabbage Rolls Are A Semi-Finished Frozen Product Made From Beef With The Addition Of Rice In An Amount Of 20-30% Of The Total Volume. The Weight Of One Semi-Finished Product Is 100 Grams. With A Clear And Readable Indication On The Packaging (Label) Of The Expiration Date, Date Of Manufacture, Composition Of Manufacture. Stuffed Cabbage Rolls Made From Meat From Other Animals Will Not Be Accepted!, 1St Category Broiler Chicken Breast. Gost 31962-2013. The Product Must Be Subjected To Veterinary Inspection, Veterinary And Sanitary Examination In Full, Made From Raw Materials That Have Passed Veterinary And Sanitary Examination, Obtained From The Slaughter Of Healthy Animals At Enterprises With Registration Numbers. Hams Must Be Well Bled, Clean, Without Ice. No Foreign Matter|, No Foreign Odors|, No Fecal Contamination| No Visible Blood Clots| Without Remains Of Intestines And Cloaca, Trachea, Esophagus, Mature Reproductive Organs, Without Cold Burns, Stains From Spilled Bile. The Smell Is Characteristic Of Fresh Meat Of This Type Of Bird. The Color Of Muscle Tissue Ranges From Pale Pink To Pink. Skin Without Breaks. The Skeletal System Is Free Of Fractures And Deformations. Frozen Parts Of Carcasses., The Meat Is Dense. Without Bone. Clean Pulp. The Color Is Red, The Fat Layers Are White, Cream Or Yellow. The Appearance Of The Meat Is Dry, And The Meat Juice Released In The Cut Is Transparent. The Smell Of Meat Is Natural, Without Impurities Or Extraneous Bad Connotations. The Meat Is Well Bled, The Consistency Of The Fat Is Dense And Not Sticky. The Crust On The Meat Is Thin, Pale Pink Or Reddish. Chilled. Category I Meat. Meat With Bones Will Not Be Accepted By The Customer. St Rk 1759-2008, Chicken Thigh With Bone And Skin. The Weight Of One Piece Varies From 120 To 250 Grams. The Skin Should Be Clean, With A Slight Shine And No Signs Of Excess Moisture. The Color Ranges From Soft Pink To Creamy Yellow, The Shade Is Uniform And Fits Tightly To The Meat. The Meat Should Be Firm, Deep Pink In Color, Sometimes With A Slight Reddish Tint, Without Any Stains, Mucus Or Dried Areas, Without Darkened Skin, Damage Or Broken Bones, And Without Odor. Gost 31962-2013