ARMY MIL-S-43145 E-1985 SHRIMP DEHYDRATED COOKED《炒脱水小虾》.pdf

1、. t C-87-43 MIL-S-43145E SUPERSEDING MIL-S-43145D 30 June 1981 15 Aumst 1985 MILITARY SPECIFICATION SHRIMP, DEHYDRATED, COOKED This specification is approved for use by all Departments and Agencies of the Department of Defense. 1. SCOPE 1.1 Scope. This document covers freeze-dehydrated cooked shrimp

2、 to be used by the Department of Defense as an item of general issue. 2. APPLICABLE DOCUMENTS 2.1 Government documents. Unless otherwise specified, the following documents of the issue in effect on date of invitation for bids or request for proposal, form a part of this document to the extent specif

3、ied herein. SPECIFICATIONS FED ER AL TT-C-495 PPP-B-636 PPP-C-96 MIL I TARY MIL-L-1497 MIL-L-35078 - Coatings, Exterior, far Tinned Food Cans. - BoXes, Shipping, Fiberboard. - Cans, Metal, 28 Gage and Lighter. - Labeling of Metal Cans for Subsistence - Loads, Unit: Preparation of Non-Perishable I te

4、ms . Subsistence Items: General Specification for. Beneficial comments (recommendations, additions, deletions) and any pertinent data which may be of use in improving this document should be addressed to: U.S. Army Natick Research and Development Center, Natick, MA 01760-5014 by using the self-addre

5、ssed Standardization Document Improvement Proposal (DD Form 1426) appearing at the end of this document or by letter. FSC 8905 DISTRIBUTION STATEMENT A. Approved for public release; distribution is unlimited. THIS DOCUMENT CONTAINS PAGES Provided by IHSNot for ResaleNo reproduction or networking per

6、mitted without license from IHS-,-,-MIL-S-43145E STANDARDS MIL IJARY MIL-STD-105 - Sampling Procedures and Tables for Inspection MIL-STD-129 - Marking for Shipment and Storage by Attributes (Copies of documents required by manufacturers in connection with specific acquisition functions should be obt

7、ained from the contracting activity or as directed by the contracting officer.) OTHER GOVERNMENT DOCUMENTS U.S. DEPARTMENT OF HEALTH AND HUMAN SERVICES Federal Food, Drug, and Cosmetic Act and Regulations Promulgated There- under (21 CFR Parts 1-199) (Application for copies should be addressed to th

8、e Superintendent of Docu- ments, U.S. Government Printing Office, Washington, DC 20402.) U.S. DEPARTMENT OF COMMERCE National Oceanic and Atmospheric Administration Regulations Governing Processed Fishery Products (SO, CFR Parts 260 and 265) (Application for copies should be addressed to the U.S. De

9、partment of Commerce, National Oceanic and Atmospheric Administration, National Marine Fisheries Service, Page Building No. 2, Room 300, 300 Whithaven Street, N.W., Washington, DC 20235.) u. s, DEPARTMENT OF AGRICULTURE (USDA) U.S. Standards or Condition of Food Containers (Application for copies sh

10、ould be addressed to the Director, Market Research and Development Division, Agricultural Marketing Service, U.S. Department of Agriculture, Washington, DC 20250.) ENVIRONMENTAL PROTECTION AGENCY (EPA) National Interim Primary Drinking Water Regulations (Appliction for copies should be addressed to

11、the Office of Drinking Water WH550, Environmental Protection Agency, Washington, DC 20460.) 2 Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-MIL-S-q3195E 7 m 7997906 0392170 O m MIL-S-43145E 2.2 Other publications. Unless otherwise specified, the fo

12、llowing docu- ments of the issue in effect on date of invitation for bids or request for proposal, form a part of this document to the extent specified herein. AMERICAN DRY MILK INSTITUTE, INC, Bulletin 916, Standards for Grades of Dry Milks Including Methods of Analysis (Application ?or copies shou

13、ld be addressed to the American Dry Milk Institute, Inc., 130 No. Franklin Street, Chicago, IL 60606.) ASSOCIATION OF OFFICIAL ANALYTICAL CHEMISTS (AOAC) Official Methods of Analysis of the Association of Official Analytical Chemists (Application for copies should be addressed to the Association of

14、Official Analytical Chemists, 1111 North 19th Street, Suite 210, Arlington, VA 22209.) THE UNITED STATES PHARMACOPOEIAL CONVENTION (USP) Pharmacopoeia of the United States (Application for copies should be addressed to the United States Pharmacopoeial Convention, 12601 Twinbrook Parkway, Rockville,

15、MD 20852. ) NATIONAL MOTOR FREIGHT TRAFFIC ASSOCIATION, INC., AGENT National Motor Freight Classification (Application for copies should be addressed to the American Trucking Associations, fnc., Traffic Department, 1616 P Street, N.W., Washington, DC 20036. ) UNIFORM CLASSIFICATION COMMITTEE, AGENT

16、Uniforci Freight Classification (Application for copies should be addressed to the Uniform Classification Committee, Room 1106, 222 South Riverside Plaza, Chicago, IL 60606.) (Technical society and technical association documents are generally available for reference from libraries. They are also di

17、stributed among technical groups and using Federal agencies.) 3 Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-MIL-S-43L45E 9 W 777770b 0372373 2 i b MIL-S-43145E 2.3 Order of precedence. In the event of a conflict between the text of this document

18、and the references cited herein, the text of this document shall take precedence. 3 REQUIREMENTS 3.1 First article, When specified, a sample shall be subjected to first article inspection (see 4.4, 6.1, and 6.3). 3.2 Ingredients. All ingredients shall be clean, sound, wholesome and free from foreign

19、 material, evidence of rodent and insect infestation, extraneous material, off-odors, off-flavors and off-colors. 3.2.1 Shrimp, raw, headless. Raw, headless shrimp shall comply with the requirements for Grade A shrimp of the United States General Standards for Grades of Shrimp (50, CFR, Chapter II,

20、265.101-106.) for flavor and odor, texture, dehydration, deterioration, and uniformity of size. The shrimp shall be of such size that after peeling and deveining there are 36 to 42 shrimp per 3.2.2 Nitrogen. Nitrogen shall be U.S. Pharmacopoeia grade and shall be water or liquid nitrogen pumped. 3.2

21、.3 Water, - Water used for formulation, washing, tempering and thawing shall conform to the National Interim Primary Drinking Water Regulations. 3.3 Process ing. 3.3.1 Preparation, handling and processing. The raw, headless shrimp shall be prepared, handled and processed in accordance with 3.3.1.1 t

22、hrough 3.3.1.6, as applicable. 3.3.1.1 Preparation of chilled, raw, headless shrime. The chilled, raw, headless shrimp shall be peeled and deveined and the last segment of each shrimp shall be slit or pierced before cooking. peeled, deveined, with the last segment slit or pierced shall be either chi

23、lled immediately or frozen to an internal temperature of OOF or lower within 72 The shrimp, after being 3.3.1.2 Preparation of frozen, raw, headless shrimp. The frozen, raw, headless shrimp shall be thawed and iced or refrigerated in conformance with good commercial practice. The shrimp shall be pee

24、led, deveined, and the last segment of each shrimp shall be slit or pierced. 3.3.1.3 Preparation of individually quick frozen (IQF) raw, headless, peeled and deveined shrimp. shall be tempered, have the last segment slit or pierced, and be cooked. The IQF raw, headless, peeled and deveined shrimp 4

25、Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-MIL-S-43 145E 3.3.1.4 Time and temperature limitations. The shrimp, chilled or frozen shall be handled and processed in such a manner as to comply with the following limitations. Records shall be mainta

26、ined of the times and temperatures in handling and processing. Maximum hold- Maximum Stage L/ ing time temperature 1. Chilled shrimp (headless): (a) From preparation (peeling, 8 hours deveining and slitting or piercing through the last segment) to cooking. (b) When exposed to room temperature 30 min

27、utes during preparation. 2/ (c) From completion of cooking until 4 hours product reaches an internal temperature of OF (max). (d) From internal temperature reach- 20 days ing OOF (max) to start of dehydration. (e) Temperature of product before - dehydration during any transit, (f) Internal product t

28、emperature at start of dehydration. 2. Frozen shrimp: - 3/ (a) Timeftemperature of any frozen storage. - 120 days 320-35OF OF 10F OF Oo F (b) Timejtemperature at which frozen 2 hours 400F shrimp may be tempered in order to slit or pierce the last segment. - 2/ 4/ (c) From thawing to cooking. 8 hours

29、 3 20- 35 OF (d) From completion of cooking until 4 hours product reaches an internal temperature of OF (rnax). 5 Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-MIL-S-Y3L45E 9 9999906 0392393 b W MIL-S-43145E Maximum ho Id- Maximum Stage L/ ing time

30、 temperature (e) From internal temperature reach- 20 days ing OF (max) in (d) to start of dehydration. (f) Temperature of product before - I dehydration after any transit. OF 1 OF OF (g) Internal product temperature - at start of dehydration. i/ The various increments of time specified for each stag

31、e of handling or processing are given to permit maximum flexibility to the contractor and to the processor. At no stage shall the quality of the product show any evidence of deterioration in its organoleptic or physical properties. 2/ Any cause for a processing shutdown or delay in continuity of ope

32、ration of more than 30 minutes shall require prompt refrigeration of the product at a rate which will bring the internal product temperature to 32O-35OF within 1 haur. - 3/ Shrimp shall not be tempered or thawed more than once after preparation and before being placed in the dehydrator. - 4/ Tempere

33、d or thawed shrimp shall be properly iced or refrigerated. 3.3.1.5 Cooking. At the time of cooking, the shrimp shall show no evidence of freezer burn, desiccation, discoloration, deterioration caused by thawing and refreezing, or other deterioration. The chilled, frozen, or tempered shrimp shall be

34、cooked for a sufficient time to ensure compliance with the finished product requirements. The cooked shrimp shall be cooled to a temperature of less than 55OC within 30 minutes after cooking and quick- frozen. 3.3.1.6 Dehydration. The product shall be freeze dehydrated at an absolute pressure not to

35、 exceed 1.5 mm of mercury except that momentary increases in pressure due to operational factors may be permitted provided that no thawing of the product or moisture drip on the product occurs. completed, the pressure shall be equalized to atmospheric level with nitrogen and product shall be package

36、d within 24 hours as specified in 5.1. Product may be held between dehydration and packaging provided that it is adequately protected from oxygen and moisture by either holding under a nitrogen atmosphere with a maximum of 2.0 percent oxygen, or under a vacuum of at least 27 inches of mercury for th

37、e entire period. If vacuum is used, it shall be broken with nitrogen. After dehydration is 6 Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-c MIL-S-43145E 3.4 Finished product. 3.4.1 Finished product requirements, The finished product shall comply w

38、ith the following requirements. Dehydrated product: a. b. C. d. e. f. g. h. i. k. There shall be no foreign material such as but not limited to There shall be no color foreign to the product, such as, but not There shall be no evidence of incomplete dehydration such as There shall be no glazed area

39、larger than 1/4 inch in any dimension There shall be no more than 0.75 ounces of fragments and broken There shall be no more than 2.0 percent moisture in the product, There shall be no more than 2.0 percent oxygen in the headspace The aerobic plate count shall not exceed 75,000 per gram in four The

40、E. coli count shall be less than 3 per gram (no positives in the dirt, glass, or paint. limited to black or purple. damp or soggy areas. on more than two shrimp per container. or damaged shrimp per container. gas. of five samples and 150,000 per gram in any sample. standard 3 tube MPN technique) in

41、four of five samples and not greater than 20 per gram in any sample. as shell, tail, flipper parts, antennae and swimmerets larger than 1/4 inch in any dimension. dark or sand vein in other than the last segment. There shall be no more than six pieces of extraneous material such There shall be no mo

42、re than six shrimp per container containing a Rehydrated product (when rehydrated in accordance with 4.5.4). a. There shall be no tough or dry areas measuring more than 1/4 inch b. The texture, color, odor, and fiavor shall be in the range c. The product shall be free from iodoform-like flavor or od

43、or. in two dimensions perpendicular to each other. considered normal for cooked shrimp. 3.4.2 Palatability. The product shail be equal to or better than the approved preproduction sample (see 6.1) in palatability and overall appearance. 3.5 Pant qualification. The product shall be prepared, processe

44、d, handled and delivered under continuous inspection and under the sanitary conditions set forth in applicable paragraphs contained in Code of Federal Regulations, Title 50, Chapter II, Part 260 of the National Oceanic and Atmospheric Administration Regulations Governing Processed Fishery Products.

45、7 Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-MIL-S-4314CE 7 7979906 0372395 T MIL-S-43 145E 3.6 Federal Food, Drug, and Cosmetic Act. All deliveries shail conform in every respect to the provisions of the Federal Food, Drug, and Cosmetic Act and

46、 regulations promulgated thereunder. 4. QUALITY ASSURANCE PROVISIONS 4.1 Contractors responsibility. Inspection and acceptance by the USDC shall not relieve the contractor of obligation and responsibility to deliver a product complying with all requirements of this document. The contractor shall ass

47、ure product compliance prior to submitting the product to the USDC for any inspection. 4.2 Inspection and certification. Product acceptability shall be deter- mined by the USDC. necessary to assure compliance with.the requirements of this document. The USDC will determine the degree of supervision s

48、ervice 4.3 Classification of inspection. The inspection requirements specified herein are classified as follows: a. b. First article inspection (see 4.4). Quality conformance inspectfon (see 4.5). 4.4 First article inspection. When a first article is required (see 6.1), it shall be inspected in acco

49、rdance with the quality assurance provisions of this document and evaluated for overall appearance and palatability. Any failure to conform to the quality assurance provisions of this document or any appearance or palatability failure shall be cause for rejection of the first article, 4.5 Quality conformance inspection. Unless otherwise specified, sampling for inspection shall be performed in accordance Witt MIL-STD-105. 4.