Accession Number : ADA044761
Title : Meat and Fish Entree Item Production Guides Prepared for Walter Reed Army Medical Center
Descriptive Note : Final rept.
Corporate Author : ARMY NATICK RESEARCH AND DEVELOPMENT LABS MA FOOD ENGINEERING LAB
Personal Author(s) : Young, Raymond ; Shaw, Carol ; Darsch, Jerry ; Tuomy, Justin ; Walker, George
Report Date : Apr 1977
Pagination or Media Count : 110
Abstract : Traditionally, Army hospitals have used their own recipe systems and have developed their own menus independent of the Armed Forces Recipe Service and other Army menu planners. The recipes, then, that WRAMC requested NARADCOM to develop into production guides for the new facility were generally adapted from the WRAMC recipe file. The production guides contained herein were first made in small batches according to the WRAMC recipe, and then reformulated in small batches to incorporate the alterations necessary for a cook-freeze operation to check out the recipe. They were then made up in larger batches in the Food Processing Laboratory using pilot size equipment both to check out the larger scale production and to provide enough product for storage and acceptance studies. It was necessary to make changes in each recipe. Additional adjustments may have to be made by any other facility using them in order to adapt them to conditions in that facility. Products were tested by technological taste panels initially and after storage for at least 60 days.
Descriptors : *FOOD PROCESSING , *MEAT , *MENU , *SEAFOOD , ARMY RESEARCH , FREEZING , FROZEN FOODS , STABILITY , STANDARDS , STORAGE , TABLES(DATA)
Subject Categories : Food, Food Service and Nutrition
Distribution Statement : APPROVED FOR PUBLIC RELEASE