MIL-B-44430(GL)
1/ The moisture content of the bread used in the formulation shall be
determined before combining with the above ingredients. If the moisture
content is determined to be greater than 38 percent, that amount in excess
shall be deducted from the percent water in the formulation. If the moisture
content is less than 38 percent, adjust the formulation with the required
amount of water.
2/ The total amount of salt in the formula shall be adjusted as necessary to
produce a product that complies with the finished product salt requirements.
3/ If fresh celery is used, the percent by weight shall be adjusted to 2.75
and the water shall be adjusted to 30.57.
a. Combine all ingredients in the mixer and mix only until there is
even product distribution and the bread is broken into small but recognizable
pieces.
b. Filling of the product into tray pack cans shall be a continuous
operation. Filling shall be completed within 1 hour after product
preparation. The time allowed from product preparation to can filling may be
extended to 4 hours provided the product is held under refrigeration in the
temperature range of 280F to 400F during this time. In addition, the mixture
shall be periodically stirred during can filling to prevent settling.
3.4 Tray pack filling and sealing. Each tray pack can (see 5.1.1) shall be
filled with product such as to conform to the finished product requirements
and to the following requirements.
a. Immediately after filling, each can shall be hermetically sealed
under a vacuum established by a processing authority and specified in the
scheduled process so as to assure compliance with the finished product
requirements (see 3.6).
b. The filled and sealed tray pack cans shall be in the retort process
within 2 hours after sealing.
3.5 Tray pack thermoprocessing. The filled and sealed tray pack cans shall
be thermostabilized by retorting until a minimum sterilization value (f0) of
not less than 6 has been achieved.
3.6 Finished product requirements.
The finished product shall comply with
the requirements:
a. There shall be no foreign material, such as, but not limited to,
glass, dirt, insect parts, hair, wood, or metal.
b. There shall be no foreign odor or flavor such as, but not limited
to, burnt, scorched, moldy, rancid, sour, or stale.
c.
There shall be no color foreign to the product.
d.
The average net weight shall be not less than 106 ounces.
e.
No individual can shall contain less than 104 ounces of product.
f.
The product shall have a light brown to yellow surface.
g. The product shall possess a moderate chicken flavor and have a
slight savory odor and flavor.
h.
The product shall have a moist, dense, grainy, interior and a spongy
6
For Parts Inquires call Parts Hangar, Inc (727) 493-0744
© Copyright 2015 Integrated Publishing, Inc.
A Service Disabled Veteran Owned Small Business