ARMY MIL-F-3501 C-1971 FRY MIX BREADING AND BATTER《拖面油炸混合物》.pdf

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1、f- _ MIL-Fy3COLC 7 777770b - - L14365Y - 7 MIL-F-3 50 1C - 16 June 1971 - - - SUPERSEDING MIL-F-3501B 7 October 1966 MILITARY SPECIFICATION FRY MIX, BREADING AND BATTER This specification is mandatory for use by all Departments and Agencies of the Department of Defease. 1. SCOPE * 1.1 This specifica

2、tion covers prepared breading and batter mixes to be I used as a breading or batter for deep-fat frying of foods for the Armed Forces. * 1.2 Classification.- The product shall be of the following types, as specified (see 6.1): Types I - Fry Mix - Breading and Batter II - Cornflake crumbs - Breading

3、III - Bread Crumbs - Breading _- 2. APPLICABLE DOCUMENTS * 2.1 The following documents, of the issue in effect on date of in- vitation for bids or request for proposal, form a part of this specification to the extent specified herein: SPECIFICATIONS FEDERAL UU-S-48 - Sacks, Shipping, Paper. PPP-B-3

4、5 - Bags, Textile, Shipping, Burlap, Cotton and PPP-B-636 - Box, Fiberboard. Waterproof Laminated. FSC 8920 Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-MIL-F-350LC 87 7777706 0443655 O MIL-F-3501C MILITARY MIL-L-10547 - Liners, Case and Sheet, Ov

5、erwrap; Water- MIL-T-21330 - Treatment: Insert Resistant, For Paper. MIL-L-35078 - Loads, Unit; Preparation of Nonperishable Vaporproof or Waterproof, Flexible. Subs ist ence. STANDARDS FEDERAL FED-STD-101 - Preservation, Packaging and Packing Materials : Test Procedures. MILITARY MIL-STD-105 - Samp

6、ling Procedures and Tables for Inspection by MIL-STD-129 - Marking or Shipment and Storage. MIL-STD-668 - Sanitary Standards for Food Plants. AttribQtes. (Copies of specifications and standards required by suppliers in connection with specific procurement functions should be obtained from the procur

7、ing activity or as directed by the contracting officer .) * 22 Other publications.- The following documents form a part of this speci- fication to the extent specified herein. Unless otherwise indicated, the issue in effect on date of inviation for bids or request for proposal shall apply. U.S. DEPA

8、RTMENT OF HEALTH, EDUCATION, AND WELFARE Federal Food, Drug, and Cosmetic Act and Regulations Promulgated c Thereunder. (Application for copies should be addressed to the Superintendent of Documents, U.S. Government Printing Office, Washington, D.C. 20402,) U.S. DEPARTMENT OF AGRICULTURE Regulations

9、 Governing the Grading and Inspection o Egg Products (Application for copies should be addressed to the U.S. Department of Agricul- ture, Consumer and Marketing Service, Poultry Division, Washington, D ,C. 20250.) U. S. Standards for Grades of Nonfat Dry Milk (spray dried). U.S. Standards for Grades

10、 of Dry Whey. (Application for copies should be addressed to the U. S. Department of Agriculture, Consumer and Marketfng Service, Dairy Division, Federal Central Bldg. Hyattsville, Maryland 20781.) 2 Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-MI

11、L-F-3501C ASSOCIATION OF OFFICIAL ANALYTICAL CHEMISTS Official Methods of Analysis of the Association of Official - .Analytical Chemists (Application for copies should be addressed to the Association of Official Analytical Chemists, Box 540, Benjamin Franklin Station, Washington, D. C. 20044.1 NATIO

12、NAL MOTOR FREIGHT TRAFFIC ASSOCIATION, INC. National Motor Freight Classification (Application for copies should be addressed to American Trucking Associations, ATTN: Tariff Order Section, 1616 P Street, N.U., Washington, D.C. 20036.) UNIFORM FREIGHT CLASSIFICATION COMMTTTEE Uniform Freight Classifi

13、cation (Application for copies should be addressed to the Uniform Classification Committee, Room 202 Union Station, 516 W. Jackson Boulevard, Chicago, Illinois 60606. ) 3. REQUIREMENTS 3.1 Material.- All materials shall be of good quality. They shall be .- clean, sound, wholesome, and free from evid

14、ence of insect infestation or any other objectionable foreign matter. * 3.1.1 Nonfat dry milk.- Nonfat dry milk shall meet the requirements for extra grade as defined in U. S. Standards for Grades of Nonfat Dry Milk (spray dried) and shall be certified as Salmonella negative. * 3.1.2 Dehydrated egg

15、products.- The dehydrated egg products shall have been produced and handled in compliance with requirements set forth in the USDA Regulations Governing the Grading and Inspection of Egg Products. They shall be prepared under continuous inspection of the USDA and shall bear the inspection shield mark

16、. certified Salmonella negative by the USDA. Egg products shall have been laboratory tested and 3.1.3 =.- Salt shall be white, refined sodium chloride with or with- Iodized salt shall not be used. out anticaking agent. 3. .- Provided by IHSNot for ResaleNo reproduction or networking permitted withou

17、t license from IHS-,-,-MIL-F-350LC 7 m 779790b OYY3657 4 m , r MIL-F-3501C * 3.1.4 Cereal ingredients.- Cereal ingredients shall be degerminated or defatted, and shall be finely ground, except that the oat flour shall be made by processing the whole groats into a finely ground flour. * 3.1.5 Dry whe

18、y.- Dry whey shall meet the requirements for Extra Grade as defhed in U.S. Standards for Dry Whey. * 3.2 Finished product.- The finished product shall be composed as follows, * 3.2.1 Typ e I, fry mix.- Type I shall be composed of one or a combination of two or more of the following cereal products:

19、wheat flour, corn flour, soya flour, oat flour, potato flour, corn flake crumbs, bread crumbs, and one or a combination of two or more of the following: nonfat dry milk, dry whey, sodium caseinate, dehydrated yi-iole eggs, dehydrated egg yolks and dehydrated egg albumen; and shall be seasoned with s

20、alt. uniform composition, free flowing, and shall be free from objectionable odors and foreign materials. The moisture content shall be not more than 9.0 percent. It shall be of 3.2.2 Typ e II, cornflake crumbs.- Cornflake crumbs shall be of uniform composition, free flowing and shall be free from o

21、bjectionable odors, flavors and foreign materials. The moisture content of the product shall be not more than 6.0 percent. Cornf.lake crumbs shall be milled and screened so that not more than 3.0 percent by weight shall remain on a U.S. Standard No. 10 woven-wire cloth sieve, not more than 40.0 perc

22、ent by weight shall remain on a U.S. Standard No, 14 woven-wire cloth sieve and not more than 8.0 percent by weight shall pass through a U.S. Standard No. 80 woven-wire cloth sieve. 3.2.3 Typ e III, bread crumbs.- Type III bread crumbs shall be prepared from fresh, white bread (or dough, using the e

23、xtrusion method) which shall be devoid of sesame, poppy, caraway or any other seeds. The product shall be free-flowing, of uniform compositions and shall be free from objectionable odors, flavors and foreign materials. The moisture content of the product shall be not more than 8.0 percent. milled an

24、d screened so that not more than 2 percent shall remain a U.S. Standard No. 8 woven-wire cloth sieve and not less than 75.0 percent shall remain on a U.S. Standard No. 20 and No. 30 woven-wire cloth sieve, not less than 15.0 percent shall remain on U.S. Standard No. 40 woven-wire cloth sieve. In add

25、ition, the bread crumbs shall be 3.3 Performance evaluation.- When examined as specified in 4.4.1.1 and 4.4.1.2, type I product, either dry or prepared as a batter, shall adhere to moist foods. When prepared as a batter, the product shall be smooth, free-flowing, free from lumps, and it shall have a

26、 uniform color with no burned specks. shall be no separation of the coating layer either after frying or after application of slight pressure with a fork. shall be crisp and it shall not be hard, tough, crumbly, gritty, soggy or lumpy. There The texture of the cooked coating The product shall be fre

27、e from objectionable flavor or odor. t“ I 4 Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-MIL-F-3501C 3.4 All deliveries shall conform in every respect to the provisions of the Federal Food, Drug, and Cosmetic Act and regulations promulgated thereu

28、nder. * 3.5 Workmanship.- The prodct shall be prepared, processed and packaged under modern sanitary conditions and in accordance with good commercial practice The product shall be processed in establishmsnts meeting the require- ments of MIL-STD-668. * 4. QUALITP ASSURANCE PROVISIONS 4.1 Responsibi

29、lity for inspection.- Unless otherwise specifted in the contract or purchase order, the supplier is responsible for the performance of all inspection requirements as specified herein. specified, the supplier may use his own or any other inspection facilities and services acceptable to the Government

30、. The Government reserves the right to perform any of the inspections set forth in this specification where such inspections are deemed necessary to assure that supplies and services conform to prescribed requirements. Except as otherwise . 4.2 Preacceptance inspection.- The product shall be rejecte

31、d if produced in plants not meeting the requirements of MIL-STD-668, 4.3 Inspection,- Sampling for inspection shall be performed in accordance with MIL-STD-105, except where otherwise indicated hereinafter. .- 4.3.1 Component and material inspection.- In accordance with 4.1 above, components and mat

32、erials required to be in accordance with subsidiary speci- fications shall be inspected in accordance with all the requirements of referenced specifications, drawings and standards, unless otherwise excluded, amended, modified, or qualified in this specification or applicable purchase document. 4.3.

33、1.1 Examination of ingredients,- Conformance of ingredients to requirements as concerns identity (kind, origin USDA inspection and marking, USDA Salmonella negative certification of product), shall be ascertained by a review of labels, invoices, or other valid documents. In addition, each ingredient

34、 shall be examined -organoleptically as necessary to determine conformance to condition requirements as contained in 3.1. The sample unit for examination shall be 8 ounces from a primary container. Five primary containers shall be sampled (or all containers if less than 5 form a lot). Any nonconform

35、ance to a condition or identity requirement shall indicate an unacceptable ingredient and use of such shall be cause for rejection of the involved quantity of finished product. 4.3.1.2 Testing of paper.- Basis weight OP paper and weight of waxed Test procedures shall be in accordance with 4.4. glass

36、ine paper shall be ascertained to determine conformance to 5.1.2.1 and 5.1.2.2, respectively. The sample unit shall be 1 packet or 1 bag or liner. The sample size for 5 Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-MIL-F-350LC 7 W 7777906 0443657 %

37、 f MIL-F-3501C each of the components shall be the number of sample units indicated by inspection level S-l. Lot size shall be expressed. in terms of the sample unit. Test requirements shall be average .requirements. Results shall be reported to the nearest 0.1 lb/ream. as unacceptable component and

38、 use of such shall be cause for rejection of the involved end item. A test failure shall be indicated 4.3.2 Process examination.- Examination shall be performed during formulation to determine conformance to 3.2, as concerns kinds of ingredients being utilized in production. Formulation records shal

39、l be maintained. Any nonconformance shall be cause for rejection of the involved finished product. 4.3.3 Examination of end item,- Examination shall be in accordance with tables II through IV, 4.3.3.1 through 4.3.3.5. The sampling plans and acceptable quality levels (AQLs) for the tables shall be as

40、 shown in table I. The accept- able quality levels (AQLs) shall be expressed as percent defective for table III and defects per hundred units for tables II and IV. TABLE I.- SamplinP plans and AQLs Inspec tion Sample Expres Sion AQLs Tab1 e level unit lot size Major Minor II 3 1/ s -1 1 filled and P

41、rimary 1.5 4.0 closed containers primary container III s -3 One filled Primary - 2.5 primtry containers container IV s-2 1 pound from Primary 1.5 - a primary containers container - i/ Not applicable to level B pack. 6 c Provided by IHSNot for ResaleNo reproduction or networking permitted without lic

42、ense from IHS-,-,- MIL-F-350LC 7 U 977770b 0443660 - 4 W - MIL-F-3501C TABLE 11.- Examination of primary container Categories. Defects Majo? Minor 101 102 201 103 104 202 Sifter, tear, hole or open seam Not ,type or style specified Level A bag not closed in the manner specified Not clean Nomenclatur

43、e missing, incorrect or illegible Other required information missing, incorrect or illegible. TABLE III,- Examination of net weight L/ Category Defect Minor - 201 202 Net weight more than 2 percent under specified net weight (containers required to have a net weight of not more than 10 pounds). Net

44、weight more than 1 percent under specified net weight (containers required to have more than 19 pounds) i/ The lot shall be rejected if the sample data indicates a lot average net weight less than specified net weight. - 2/ Report result to, nearest 112 ounce for containers required to have 10 pound

45、s or less and nearest 1/8 pound for containers required to have more than 10 pounds). 7 Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-flIL-F-350LC 87 779770b 0443661 b 3 c MIL-F- 3 5 0 IC TABLE IV.- Examination for product characteristics Category

46、Defect Major 101 10 2 103 104 105 106 107 108 109 110 111 112 Dry product or ob jectionble flavor (except Fry mix does not adhere to moist fish, shrimp or other 21 type i). seafood (determination shall be performed on one piece of fish, shrimp or other seafood). Fry mix - Batter 31 Not free-flowing,

47、 or not smooth and free from lumps. Not uniform color. Not free of burnt specks. Does not adhere to mist fish, shrimp or other seafood (determination shall be performed on one piece of fish, shrimp or other seafood). Fried product, (typ e 1) 51 Separation of coating from shrimp, fish or other Coatin

48、g not crisp or is hard, tough, gritty, crumbly Coating has objectionable flavor or odor. seafood (by itself or light pressure with fork). or lumpy. - i/ Presence of any foreign material (e.g., glass, metal, filth, insects, etc.) shall be cause for rejection of the lot. - 2/ - 31 See 4.4 for procedur

49、e. Prepare in accordance with 4.4.1.2. unit. Make one determination per sample unit. Make one determination per sample 8 Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-(i MIL-F-3501C - 4/ Fry mix (dry and batter) shall be applied separately to approximately 1/4 pound of shrimp or cut pieces of fish or other seafood and shall be