ARMY MIL-DTL-32141-2004 SANDWICH SHELF STABLE FOR OPERATIONAL RATIONS《军粮耐贮存三明治》.pdf

1、 MIL-DTL-32141 5 April 2004 DETAIL SPECIFICATION SANDWICH, SHELF STABLE, FOR OPERATIONAL RATIONS This specification is approved for use by all Departments and Agencies of the Department of Defense. 1. SCOPE 1.1 Scope. This specification covers a shelf stable sandwich in flexible pouches intended for

2、 use by the Department of Defense as a component of operational rations. 1.2 Classification. The product will be of the following types as specified (see 6.1): 1.2.1 Types. The types are as follows: Type I - Nacho flavored beef Type II - Pepperoni Type III - Honey barbecue chicken Type IV - Honey ba

3、rbecue beef 2. APPLICABLE DOCUMENTS 2.1 General. The documents listed in this section are specified in sections 3 and 4 of this specification. This section does not include documents cited in other sections of this specification or recommended for additional information or as examples. While every e

4、ffort has been made to ensure the completene ss of this list, document users are cautioned that they must meet all specified requirements documents cited in sections 3 and 4 of this specification, whether or not they are listed. Comments, suggestions, or questions on this document should be addresse

5、d to: Commander, US Army Research, Development distribution is unlimited. INCH-POUND Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-MIL-DTL-32141 22.2 Government documents. 2.2.1 Specifications, standards, and handbooks. None. 2.2.2 Other Government

6、 documents, drawings, and publications. The following other Government documents, drawings, and publications form a part of this document to the extent specified herein. Unless otherwise specified, the issues of these documents are those cited in the solicitation or contract. U.S. DEPARTMENT OF AGRI

7、CULTURE (USDA) Meat and Poultry Inspection Regulations (9 CFR Parts 300-599) U.S. Standards for Grades of Canned Tomato Paste (Copies of these documents are available online at www.usda.gov or from Superintendent of Documents, ATTN: New Orders, P. O. Box 371954, Pittsburgh, PA 15250-7954.) U.S. DEPA

8、RTMENT OF HEALTH AND HUMAN SERVICES Federal Food, Drug, and Cosmetic Act and regulations promulgated thereunder (21 CFR Parts 1-199) (Copies of this document are available online at www.access.gpo.gov/nara or from the Superintendent of Documents, ATTN: New Orders, P.O. Box 371954, Pittsburgh, PA 152

9、50-7954.) U.S. ENVIRONMENTAL PROTECTION ACENCY (EPA) National Primary Drinking Water Regulations (Copies of this document are available from www.epa.gov or from the Office of Drinking Water, Environmental Protection Agency, WH550D, 401 M Street, SW, Washington, DC 20460.) 2.3 Non-Government publicat

10、ions. The following documents form a part of this document to the extent specified herein. Unless otherwise specified, the issues of these documents are those cited in the solicitation or contract. AOAC INTERNATIONAL Official Methods of Analysis of the AOAC International Provided by IHSNot for Resal

11、eNo reproduction or networking permitted without license from IHS-,-,-MIL-DTL-32141 3(Copies of this document are available from www.aoac.org or AOAC International, 481 North Frederick Avenue, Suite 500, Gaithersburg, MD 20877.) AMERICAN ASSOCIATION OF CEREAL CHEMISTS (AACC) Approved Methods of the

12、American Association of Cereal Chemists (Copies of this document are available from www.aaccnet.org or American Association of Cereal Chemists, 3340 Pilot Knob Road, St. Paul, MN 55121.) AMERICAN DEHYDRATED ONION AND GARLIC ASSOCIATION (ADOGA) Official Standards and Methods of the American Dehydrate

13、d Onion and Garlic Association for Dehydrated Onion and Garlic Products (Copies of this document are available from www.CLFP.com or American Dehydrated Onion and Garlic Association, 980 9th Street Suite 230, Sacramento, CA 95814.) AMERICAN NATIONAL STANDARDS INSTITUTE (ANSI) ANSI/ASQCZ1.4 Sampling P

14、rocedures and Tables for Inspection by Attributes (Copies of this document are available from www.asq.org or ASQ, 600 North Plankinton Ave., Milwaukee, WI 53203.) NATIONAL ACADEMY OF SCIENCES Food Chemicals Codex (Copies of this document are available from www.nap.edu or National Academy Press, 2101

15、 Constitution Avenue, N.W. Washington, DC 20418.) 2.4 Order of precedence. In the event of a conflict between the text of this document and the references cited herein, the text of this document takes precedence. Nothing in this document, however, supersedes applicable laws and regulations unless a

16、specific exemption has been obtained. 3. REQUIREMENTS 3.1 Product standard. When specified (see 6.1), a sample shall be subjected to first article (FA) or product demonstration model (PDM) inspection as applicable, in accordance with 4.2. The approved sample shall serve as the product standard. Shou

17、ld the contractor at any time plan to, or actually produce the product using different raw material or process methodologies from Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-MIL-DTL-32141 4the approved product standard, which result in a product

18、non comparable to the product standard, the contractor shall arrange for a new or alternate FA or PDM approval. In any event, all product produced must meet all requirements of this document including product standard comparability. 3.2 Ingredients. All ingredients shall be clean, sound, wholesome,

19、and free from foreign material, evidence of rodent or insect infestation, extraneous material, off-flavors, off-odors, and off-colors. All ingredients shall meet and be in accordance with good commercial manufacturing practices. 3.2.1 Ingredients for bread. 3.2.1.1 Flour. The flour shall be matured,

20、 bleached, enriched, hard wheat flour, which will produce a product in compliance with 3.5. Alternatively, unenriched flour may be used provided the equivalent enrichments required in the Code of Federal Regulations (CFR) for Standard of Identity for Enriched Flour (21 CFR, Part 137.165) are added a

21、t the time of production of the finished product. The flour used for preparation of the dough shall have a protein content of not less than 12.5 percent and a maltose content of not greater than 0.2 percent. Amylolytic enzyme activity, as determined by the “falling number” method, shall not exceed 2

22、40 seconds. Flour not meeting protein requirements but otherwise in compliance may be supplemented with vital wheat gluten to the required protein level. 3.2.1.2 Water. Water used for formulation and washing shall conform to the National Primary Drinking Water Regulations. 3.2.1.3 Shortening. The sh

23、ortening shall be refined, hydrogenated vegetable oil or a combination of refined, hydrogenated vegetable oils which are commonly used by the baking industry and shall have a stability of not less than 100 hours as determined by the active oxygen method (AOM). Shortening used for greasing dough trou

24、gh, dough pieces, or baking molds shall conform to the above requirements. 3.2.1.4 Glycerol. The glycerol shall comply with the Food Chemicals Codex. 3.2.1.5 Yeast. Yeast shall be good quality commercial active dry bakers yeast. Compressed or crumbled yeast may be used. 3.2.1.6 Salt. Salt shall be n

25、oniodized, white, refined sodium chloride with or without anti-caking agents. 3.2.1.7 Emulsifier. The emulsifier shall be sucrose fatty acid esters complying with the 21 CFR, Part 172.859 and shall be limited to sucrose ester stearate having an Hydrophilic-Lipophilic Balance (HLB) number of approxim

26、ately 16 (see 6.2.1). Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-MIL-DTL-32141 53.2.1.8 Gum arabic. Gum arabic shall comply with the Food Chemicals codex and shall have been produced from a solution of gum arabic which has been sprayed dried. 3.

27、2.1.9 Calcium sulfate. The calcium sulfate shall comply with the Food Chemicals Codex. 3.2.1.10 Xanthan gum. Xanthan gum shall comply with the Food Chemicals Codex. 3.2.1.11 Glucono-delta lactone, encapsulated. Encapsulated glucono-delta-lactone shall comply with the Food Chemicals Codex. The encaps

28、ulated glucono-delta-lactone shall consist of 70 + 2 percent glucono-delta-lactone and 30 + 2 percent vegetable oil. The vegetable oil shall have a melting point of 141F to 147F (60 C to 64C) (see 6.2.2). 3.2.1.12 Sorbic acid, encapsulated. Encapsulated sorbic acid shall comply with the Food Chemica

29、ls Codex. The encapsulated sorbic acid shall consist of 50 + 2 percent sorbic acid and 50 + 2 percent vegetable oil. The vegetable oil shall have a melting point of 152F to 158F (67C to 70C) (see 6.2.3). 3.2.1.13 Potassium sorbate, encapsulated. Encapsulated potassium sorbate shall comply with the F

30、ood Chemicals Codex. Encapsulated potassium sorbate shall consist of 50 + 2 percent potassium sorbate and 50 + 2 percent partially hydrogenated vegetable oil. The hydrogenated vegetable oil shall have a melting point of 152F to 158F (67C to 70C) (see 6.2.4). 3.2.1.14 Vital wheat gluten. Vital wheat

31、gluten shall be a cream to tan colored powder produced from wheat flour by drying freshly washed gluten under temperatures sufficiently low to preserve the vital characteristics of gluten. The rehydrated gluten shall absorb 2 times its weight in water and when re-hydrated, it shall be capable of for

32、ming cohesive, elastic dough. Vital wheat gluten shall have a protein content (N x 5.7) of not less than 71.0 percent, total carbohydrate content not more than 15.0 percent, a moisture content of not more than 6.5 percent, fat (by hydrolysis) of not more than 6.5 percent, and ash not more than 1.0 p

33、ercent. 3.2.1.15 Oxidizer/conditioner/mix reducer. Oxidizer/conditioner/mix reducer shall be Control S complying with the 21 CFR, Part 172.859 (see 6.2.5). 3.2.2 Ingredients for meat product used in types I and II filling. 3.2.2.1 Nacho flavored beef stick. The nacho cheese flavored beef stick filli

34、ng shall be 3.25 inches 0.15 inches (82.550 mm 3.81 mm) long and have a diameter of 0.79 inches 0.04 inches (20 mm 1mm). It shall have an average weight of 0.9 ounces (25.5 grams). It shall have a pH of 4.8 0.2 and a water activity of 0.87 0.02 (see 6.2.6). 3.2.2.2 Pepperoni stick. The pepperoni sti

35、ck filling shall be 3.25 inches 0.15 inches (82.550 mm 3.81 mm) long and have a diameter of 0.79 inches 0.04 inches (20 mm 1mm). Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-MIL-DTL-32141 6It shall have an average weight of 0.9 ounces (25.5 grams)

36、. It shall have a pH of 4.8 0.2 and a water activity of 0.87 0.02 (see 6.2.7). 3.2.3 Ingredients for honey barbecue sauce for types III and IV filling. 3.2.3.1 Tomato paste. Tomato paste shall be U.S. Grade A of the U.S. Standards for Grades of Canned Tomato Paste. 3.2.3.2 Sugar, brown, light. Brown

37、 sugar shall be refined cane or beet sugar. The sugar shall be light brown in color and shall possess a sweet, molasses-like flavor. 3.2.3.3 Salt. Salt shall be noniodized, white, refined, sodium chloride, with or without anticaking agent. 3.2.3.4 Sauce, Worcestershire. Worcestershire sauce shall be

38、 brown to dark brown liquid and shall possess a pleasant, tart, peppery fruit-spice flavor with a typical heavy viscosity. The titratable acidity (as acetic acid) of the sauce shall be not less than 2.8 percent or more than 3.3 percent. 3.2.3.5 Glycerol. The glycerol shall comply with the Food Chemi

39、cals Codex. 3.2.3.6 Onion, 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. 3.2.3.7 Flavoring, smoke. Smoke flavoring shall be an aqueous solutio

40、n of natural maple and/or oak wood smoke and shall be dark brown-black in color with a clean smoke odor. The smoke flavoring shall have a titratable acidity of 6.2 to 7.2 percent (expressed as acetic acid), a carbonyl level (butanone-2) of 7.0 to 8.0 grams per 100 mL and the smoke flavoring compound

41、s (phenols) shall be 6.0 to 9.0 mg per mL (see 6.2.8). 3.2.3.8 Pepper, red, ground. Ground red pepper shall be derived from red, ripe fruit of Capsicum fructesens L. and shall possess the characteristic yellowish-red to red color. The Scoville Pungency Value shall be not less than 30,000 units. The

42、red pepper shall be uniformly ground to allow a minimum of 95 percent, by weight, to pass through a U.S. Standard No. 40 sieve, and not less than 95 percent, by weight, to be retained on a U.S. Standard No. 60 sieve. 3.2.3.9 Garlic powder. Garlic powder shall be Fancy Grade of the Official Standards

43、 and methods of the American Dehydrated Onion and Garlic Association for Dehydrated Onion and Garlic Products. 3.2.3.10 Oil, vegetable. Vegetable oil shall process a clean, bland, flavor and shall have a minimum stability of 25 hours (AOM). The oil shall have a free fatty acid value not to exceed Pr

44、ovided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-MIL-DTL-32141 70.05 percent, a moisture/volatile matter content not to exceed 0.06 percent and pass a cold test of 5.5 hours (minimum). 3.2.3.11 Yellow mustard. The prepared mustard shall be a smooth past

45、e of yellow mustard seed, vinegar, water, tumeric, and seasonings such as salt, clove and coriander. 3.2.3.12 Molasses. Sugarcane molasses shall be what is commonly called dark molasses. The molasses shall have a brix not less tha n 77 degrees Brix, total sugar not less than 58 percent, ash not more

46、 than 9 percent, and total sulfites not more than 250 ppm. 3.2.3.13 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 pun

47、gent 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 shall pass through a U.S. Standard No. 16 sieve. 3.2.3.14 Encapsulated vinegar powder. Encapsulated

48、 vinegar powder shall comply with the Food Chemicals Codex. The encapsulated vinegar powder shall consist of 58 to 62 percent vinegar powder and 38-42 percent vegetable oil. The vegetable oil shall have a melting point of 150F to 158F (66C to 70C). The encapsulated vinegar powder shall have a 5 perc

49、ent maximum on #14 Mesh Screen (USSS) (see 6.2.9). 3.2.3.15 Honey. The honey shall be pure high commercial grade and shall be free of any off flavor or off odor. 3.2.3.16 Ground mustard. Mustard flour shall be a bright yellow powder from a blend derived from the endosperm of the seed of Brassicca hirta and Brassica junca. Mustard flour shall contain not less than 0.4 ml volatile oil per 100 grams of mustard flour and be of suc