1、 MIL-DTL-32347 INCH-POUND4 March 2010 DETAIL SPECIFICATION FILLED WRAP, 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 filled wrap in a flexible po
2、uch intended for 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 - Barbecued seasoned pork Type II - Mexican style beef 2. APPLICABLE DOCUMENTS
3、 2.1 General. The documents listed in this section are specified in sections 3, 4, or 5 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 effort has been made to ensure th
4、e completeness of this list, document users are cautioned that they must meet all specified requirements of documents cited in sections 3, 4, or 5 of this specification, whether or not they are listed. Comments, suggestions, or questions on this document should be addressed to US Army Research, Deve
5、lopment and Engineering Command, Natick Soldier Research, Development and Engineering Center, RDNS-CFF, 15 Kansas St., Natick, MA 01760-5056 or emailed to Ray.Valvanous.army.mil. Since contact information can change, you may want to verify the currency of this address information using the ASSIST On
6、line database at http:/assist.daps.dla.mil/. AMSC N/A FSC 8940 DISTRIBUTION STATEMENT A. Approved for public release; distribution is unlimited. Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-MIL-DTL-32347 22.2 Government documents. 2.2.1 Specificat
7、ions, standards, and handbooks. None. 2.2.2 Other Government 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 ci
8、ted in the solicitation or contract. U.S. ARMY RESEARCH, DEVELOPMENT AND ENGINEERING COMMAND PCR-T-008, Tortillas, Packaged in a Flexible Pouch, Shelf Stable (Copies of this document are available from U.S. Army Research, Development and Engineering Command, Natick Soldier Research, Development and
9、Engineering Center, RDNS-CFF, 15 Kansas St., Natick, MA 01760-5056.) U.S. DEPARTMENT OF AGRICULTURE (USDA) Meat and Poultry Inspection Regulations promulgated thereunder (9 CFR Parts 300-599) (Copies of these documents are available online at www.usda.gov or from the Superintendent of Documents, ATT
10、N: New Orders, P.O. Box 371954, Pittsburgh, PA 15250-7954.) U.S. DEPARTMENT 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.gpoaccess.gov/nara or from the Superintendent
11、 of Documents, ATTN: New Orders, P.O. Box 371954, Pittsburgh, PA 15250-7954.) U.S. ENVIRONMENTAL PROTECTION ACENCY (EPA) National Primary Drinking Water Regulations (Copies of this document are available online at www.epa.gov or from the Office of Drinking Water, Environmental Protection Agency, WH5
12、50D, 401 M Street, SW, Washington, DC 20460.) Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-MIL-DTL-32347 32.3 Non-Government publications. The following documents form a part of this document to the extent specified herein. Unless otherwise specif
13、ied, the issues of these documents are those cited in the solicitation or contract. AOAC INTERNATIONAL Official Methods of Analysis (OMA) of AOAC International (Copies of this document are available from www.aoac.org or AOAC International, 481 North Frederick Avenue, Suite 500, Gaithersburg, MD 2087
14、7.) AMERICAN ASSOCIATION OF CEREAL CHEMISTS (AACC) Approved Methods of the 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 A
15、SSOCIATION (ADOGA) Official Standards and Methods of the American Dehydrated 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 95
16、814.) AMERICAN NATIONAL STANDARDS INSTITUTE (ANSI) ANSI/ASQ Z1.4 Sampling Procedures 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.) NORTH AMERICAN MEAT PROCESSORS ASSOCIATION Meat Buyers Guide (
17、Copies of this document are available from or North American Meat Processors Association, 1910 Association Drive, Reston, VA 21091.) UNITED STATES PHARMACOPEIA Food Chemicals Codex Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-MIL-DTL-32347 4(Copi
18、es of this document are available from www.usp.org or United States Pharmacopeia, 12601 Twinbrook Parkway, Rockville, MD 20852.) 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
19、in this document, however, supersedes applicable laws and regulations unless a 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 acc
20、ordance with 4.2. The approved sample shall serve as the product standard. Should the contractor at any time plan to, or actually produce the product using different raw material or process methodologies from the approved product standard, which result in a product non comparable to the product stan
21、dard, the contractor shall submit a replacement FA or PDM for 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, and free from foreign material, evidence
22、 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 Tortilla. For types I and II, tortillas used shall be in compliance with PCR-T-008. The tortillas shall b
23、e thin and round and shall be not greater than 7.0 inches (17.78 cm) in diameter. The average net weight of two tortillas shall be not less than 2.1 ounces (60 grams). Tortillas may be received in bulk. 3.2.2 Pork loin. Pork loins shall be fresh-chilled or fresh-frozen and prepared from North Americ
24、an Meat Processors Association (NAMP) Item Number 413 Pork Loin, Boneless or descending hierarchical NAMP Item Numbers (e.g. 413A) and be trimmed practically free of all surface fat. The chemical lean of the pork loins shall not be less than 90 percent. If fresh-chilled pork loins are utilized, they
25、 shall maintain an internal temperature of not less than 28F (-2.2C) or not higher than 40F (4.4C) for a period of time not to exceed five (5) days prior to further processing or freezing. If fresh-frozen pork loins are utilized, they shall maintain an internal temperature not to exceed 0F (-18C) fo
26、r a period of time not to exceed 120 days following initial freezing and prior to further processing. The pork loins shall be certified by the vendor Certificate of Conformance (CoC) identifying the pork cut NAMP Item No., time/temperature controls, excellent condition and processing requirements. 3
27、.2.3 Beef round, top. Beef top rounds shall be fresh-chilled or fresh-frozen and prepared from NAMP Item Number 168 Beef Round, Top (Inside) and be trimmed practically free of all surface fat. The chemical lean of the beef top rounds shall not be less than 90 percent. Provided by IHSNot for ResaleNo
28、 reproduction or networking permitted without license from IHS-,-,-MIL-DTL-32347 5The beef shall be free of heavy connective tissue. If fresh-chilled beef top rounds are utilized, they shall maintain an internal temperature of not less than 28F (-2.2C) or not higher than 40F (4.4C) for a period of t
29、ime not to exceed five (5) days prior to further processing or freezing. If fresh-frozen beef top rounds are utilized, they shall maintain an internal temperature not to exceed 0F (-18C) for a period of time not to exceed 120 days following initial freezing and prior to further processing. The beef
30、top rounds shall be certified by the vendor CoC identifying NAMP Item No. 168, time/temperature controls, excellent condition and processing requirements. 3.2.4 Ingredients for spice mix used in types I and II. 3.2.4.1 Barbecue seasoning. The barbecue seasoning blend shall be a reddish brown powder
31、and possess a spicy, salty, slightly sweet flavor with a hint of garlic, onion, and hickory smoke. The barbecue seasoning blend should include, but is not limited to, the following ingredients: spices (celery seed, coriander, black pepper, and red pepper), paprika, salt, onion, and garlic. 3.2.4.2 P
32、epper, 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
33、 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. 3.2.4.3 Pepper, red, ground. Ground red pepper shall be derived from red, ripe fruit of Capsicum fructesens L. and shal
34、l possess the characteristic yellowish-red to red color. The Scoville Pungency Value shall be not less than 30,000 units. The 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
35、 retained on a U.S. Standard No. 60 sieve. 3.2.4.4 Chili powder blend. The chili powder blend shall have a reddish brown color and be free from lumps. The chili powder blend should include, but is not limited to, the following ingredients: ground chili pepper, cumin, oregano, salt, and garlic powder
36、. 3.2.4.5 Garlic powder. Garlic powder shall be Fancy Grade of the Official Standards and Methods of the American Dehydrated Onion and Garlic Association for Dehydrated Onion and Garlic Products. 3.2.4.6 Cumin, ground. Ground cumin shall be derived from dried seeds of Cuminum cyminum L. and shall po
37、ssess a strong, distinctive aromatic odor and flavor and a yellow-brown color. Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-MIL-DTL-32347 63.2.4.7 Jalapeno powder. Ground jalapeno pepper shall be prepared from the dried fruit of genus Capsicum ann
38、uum. It shall be green to brownish-green powder with Scoville heat unit range from 20,000 to 40,000 Scoville Units (SU). 3.2.4.8 Oregano, ground. Ground oregano shall be derived from the dried leaves of Origanum vulgare L. and shall have a strong camphoraceous aroma and a pungent, slightly bitter fl
39、avor. Volatile oil content shall be not less than 2.0 ml per 100 grams and the oregano shall be of such size that not less than 95 percent shall pass through a U.S. Standard No. 30 sieve. 3.2.4.9 Salt. Salt shall be iodized, white, refined, sodium chloride, with or without anticaking agent. 3.2.4.10
40、 Encapsulated vinegar powder. Encapsulated vinegar powder shall comply with the Food Chemicals Codex. The encapsulated vinegar powder shall consist of 58 to 62 percent vinegar powder encapsulated with 38 to 42 percent vegetable oil. The vegetable oil shall have a melting point of 150F to 158F (66C t
41、o 70C). The encapsulated vinegar powder shall have a 5 percent maximum on #14 Mesh Screen (USSS). 3.2.5 Ingredients for sauce mix used in types I and II. 3.2.5.1 Barbecue sauce. The barbecue sauce may contain ingredients such as, but not limited to, high fructose corn syrup or other sweeteners, wate
42、r, tomato concentrate water and tomato paste (tomato concentrates shall comply with the standard of identity in 21 CFR Part 155 Section 191), distilled vinegar, molasses, fruit purees, spices, salt, modified food starch, xanthan gum or guar gum, natural flavors, and other ingredients characteristic
43、of each flavor. 3.2.5.2 Glycerol. The glycerol shall comply with the Food Chemicals Codex. 3.2.5.3 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
44、Products. 3.2.5.4 Smoke flavoring. Smoke flavoring shall be an aqueous solution 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 leve
45、l (butanone-2) of 7.0 to 8.0 grams per 100 ml and the smoke flavoring compounds (phenols) shall be 6.0 to 9.0 mg per mL. 3.2.5.5 Tomato paste. Tomato paste shall be Grade A as defined by the U.S. Standards for Grades of Canned Tomato Paste. 3.2.5.6 Rice syrup, clarified. The rice syrup should be a c
46、larified low conversion rice syrup. The syrup shall have a sweet taste, and gold to amber color. It shall have a pH of 6.0 to 6.6, a 5 Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-MIL-DTL-32347 7percent concentration shall have a clarity not great
47、er than 85 percent transmission at 800 nm and a minimum Brix of 77 degrees Brix. The clarified rice syrup shall have a dextrose equivalent (DE) of 20 to 30. 3.2.5.7 Rice vinegar, white. The white rice vinegar shall be made by natural fermentation process that has a final acidity level of 90 to 100 g
48、rain (9 to 10 percent acetic acid). Appearance shall be clear, transparent, and light yellow in color. 3.2.6 Cheddar cheese, flakes. The cheddar cheese flakes shall be a yellow orange color and have a maximum flake size of 3.2 mm (1/8 inch) by 3.2 mm (1/8 inch) by 3.2 mm (1/8 inch) to 38.1 mm (1-1/2
49、 inches). Water activity shall not be greater than 0.85 at 25F (-4C). (See 6.2.1) 3.3 Preparation and processing. 3.3.1 Preparation and processing of pork filling used in type I. The pork filling shall be formulated from the following ingredients in the proportions specified: Ingredient Percent by weight Pork loin 94.60 Barbecue flavor, ground 1/ 5.20 Pepper, black 1/ 0.10 Pepper
