MIL-B-44430(GL)
than 0.8 ml of volatile oil per 100 grams of ground thyme and be of such size
that not less than 95 percent, by weight, shall pass through a U.S. Standard
No. 30 sieve.
3.2.11 Oregano, ground. Ground oregano shall be derived from the dried
leaves of Origanum vulgare L. and shall possess a strong camphoraceous aroma
and a pungent, slightly bitter flavor. The ground oregano shall contain not
less than 2.0 ml of volatile oil per 100 grams of ground oregano and shall be
of such size that 95 percent, by weight, shall pass through a U.S. Standard
No. 30 sieve.
3.2.12 Celery, fresh. Celery shall be fresh, crisp, white (blanched) or
green variety. The celery shall be free from pithy branches, seed stems and
damage.
3.2.13 Lecithin.
Lecithin shall comply with the Food Chemicals Codex.
3.2.14 Water. Water used for formulation, ice making and washing shall
conform to the National Primary Drinking Water Regulations.
3.2.15 Preblended spice and seasoning mixture. Preblended spices and
seasonings may be used. The spices and seasonings in the mixture shall comply
with the requirements of this specification. The containers used for the
spice and seasoning blend shall be labeled with each ingredient and the
percentage of each ingredient in the blend. The ingredients shall be in the
same proportions as specified in the ingredient formula.
3.3 Preparation and processing.
Processing shall be on a continuous basis.
3.3.1 Preparation of frozen whole eggs. Frozen whole eggs shall be
tempered to 280F to 400F and held in the temperature range of 280F to 400F for
not more than 24 hours prior to product preparation.
3.3.2 Preparation of fresh celery. The fresh celery shall be cleaned
thoroughly, trimmed to remove fibrous longitudinal strands and sliced in 1/4
inch cross-cut stalk slices with no leaf cuts. The sliced celery shall be
blanched in 1800F to 1900F water for two minutes. The blanched celery shall
be immediately cooled to the initial temperature of the cooling water and
thoroughly drained. The cooled drained celery shall be handled in a manner to
prevent discoloration and filled into the tray pack can within 4 hours after
blanching.
3.3.3 Preparation of bread stuffing.
The bread stuffing shall be
formulated and prepared as follows:
Ingredient
Percent by weight
Water
32.82
Bread, white 1/
29.50
Eggs, whole
28.00
Vegetable oil
5.00
Onion, dehydrated, chopped
2.50
Salt 2/
0.75
Celery, dehydrated, sliced 3/
0.50
Flavoring, roast chicken
0.53
Pepper, black, ground
0.07
Thyme, ground
0.04
Sage, ground
0.02
Oregano, ground
0.02
Lecithin
0.25
5
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