MIL-B-44430(GL)
whites and egg yolks in their natural proportions as broken directly from the
shell as evidenced by a USDA Egg Products Inspection Certificate. For liquid
whole eggs, the certificate shall state the time of pasteurization. Liquid
whole eggs shall be held at temperature of 400F or lower and shall be held for
not more than 72 hours from the time of pasteurization until the start of
formulation of the product in which they are used. Frozen whole eggs shall be
held at 100F or lower and used within 120 days from the date of production.
The whole eggs shall be free from off-odors, off-flavors, or foreign odors and
flavors, such as metallic, musty, sour, or fruity, and free from foreign
material.
3.2.2 Bread, white, enriched. Bread shall be commercial, soft crumb,
enriched, white bread. The bread shall possess a flavor, aroma and texture
that is typical of soft crumb, white bread. The commercial white bread should
have a moisture content of 38.0 percent; however, if this moisture requirement
is not met, the moisture can be adjusted to 38.0 percent requirement as
described in 3.3.3, footnote 1. The bread shall have a protein content of not
less than 8.0 percent, fat content of not less than 1.4 percent, and
carbohydrate content of not less than 50.0 percent.
3.2.3 Oil, vegetable. Vegetable oil shall possess a clean, bland flavor,
have a minimum stability of 15 hours (A.O.M.), have a free fatty acid value
not to exceed 0.05 percent, have a moisture/volatile matter content not to
exceed 0.06 percent, and pass a cold test of 5.5 hours (minimum).
3.2.4 Onions, dehydrated, chopped. Dehydrated chopped onions shall be
Fancy Grade of the Official Standards and Methods of the American Dehydrated
Onion and Garlic Association for Dehydrated Onion and Garlic Products.
3.2.5 Salt. Salt shall be non-iodized, white, refined sodium chloride,
with or without anti-caking agents and shall comply with the purity standards
for sodium chloride of the Food Chemicals Codex.
3.2.6 Celery, dehydrated, sliced. Dehydrated celery shall be obtained from
clean, sound Pascal type celery. The slices shall be approximately 3/8 inch
cross-cut stalk slices with no leaf cuts. The dehydrated slices shall be
free-flowing, shall possess a uniform bright color, and shall have a moisture
content of not more than 5.5 percent.
3.2.7 Flavoring, roast chicken, natural and artificial. Natural and
artificial roast chicken flavoring shall be dry, free-flowing powder composed
of chicken fat, disodiuminosinate and dry chicken meat (see 6.4).
3.2.8 Pepper, black, ground. Ground black pepper shall have been ground
from the deep brown to black, deep-set, wrinkled, immature berries of Piper
nigrum L. The ground pepper shall have a characteristic, penetrating odor, a
hot, biting, pungent flavor and a light gray to speckled black-gray color.
The ground pepper shall contain not less than 2.0 ml of volatile oil per 100
grams of ground black pepper and be of such size that 95 percent, by weight,
shall pass through a U.S. Standard No. 16 sieve.
3.2.9 Sage, ground. Ground sage shall be the dried leaves of Salvia
officinalis L. The ground sage shall be green to grayish-green in color;
shall possess a strong, fragrant, aromatic odor, and a slightly bitter taste.
The ground sage shall contain not less than 1.5 ml of volatile oil per 100
grams of ground sage and be of such size that no less than 95 percent, by
weight, shall pass through a U.S. Standard No. 20 sieve.
3.2.10 Thyme, ground. Ground thyme shall be derived from the dried leaves
and flowering tops of Thymus vulgaris L. and shall possess a fragrant aromatic
odor and an aromatic minty flavor. The ground thyme shall contain not less
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