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Beef Bologna  \n2. Beef Salami  \n3. American Pasteurized or Swiss Processed Cheese  \n4. Beef Frankfurter  \n5. Oven-Fried Chicken Leg  \n6. Peanut Butter Graham Cracker Sandwich  \n7. Chopped Ham Lo  \n8. Turkey Roll  \n9. Luncheon Meat  \nMeets Institutional Meat Product Specification No. 801, sliced half-ounce each piece, beef, pork (beef is predominant), no meat byproducts, cereals, or extenders. Meets Institutional Meat Product Specification No. 804, sliced half-ounce each piece, beef, pork (beef is predominant), no peppercorns, no meat byproducts, cereals, or extenders.  \nSliced one-ounce pieces.  \nMeets Institutional Meat Product Specification No. 800. Beef only—containing skeletal meat only, no binders, extenders, or byproducts used. Not more than 30 percent fat. Each frankfurter must weigh two ounces raw. Breaded, fried U.S. Grade A. The batter/breading shall consist of a flour-type base with other ingredients as needed to produce desirable texture, flavor, and color. The pickup of batter and breading prior to frying shall be approximately 14–16 percent of the weight of the chicken. Chicken should be processed in vegetable oil for at least two minutes at 325°F. The finished fried chicken should have an internal temperature of 185°F (dark meat) . After frying, the chicken should be immediately chilled and quick-frozen. The finished product should be uniformly covered with batter and breading and have a uniform brown color. The product should be free from burnt areas. The edible portion of the chicken exclusive of breading, skin, and bone must be two ounces cooked weight.  \nThe weight of the peanut butter shall be 2.3 ounces. The graham crackers, made with enriched flour, shall weigh .9 ounces.  \nSliced in one-ounce pieces. Meat byproducts may not be used. Made from cured ham.  \nProcessed from U.S. Grade II or better quality. Each roll shall be composed of natural proportions of light and dark turkey meat and skins of turkeys (not to exceed 15 percent of total weight) . The product shall be free of all tendons, cartilages, large blood vessels, blood clots, and discolorations. Moisture content 69–72 percent of cooked product.  \nMeets Institutional Purchase Specification No. 805, no meat byproducts or nonfat dry milk can be added, sliced one-ounce portions.  \n10. Pizza Sausage and cheese with tomato sauce shall contain .5 ounces cooked meat, 1.5 ounces cheddar cheese, 1.6 ounces enriched pizza crust (size 4” x 6”), 1.4 ounces of tomato sauce. Each portion shall weigh five ounces.  \n11. Beef Patty Meets Institutional Meat Purchase Specification No. 1136, Beef U.S. Grade Good or Better not to exceed 25 percent fat, 2.67 ounce patty, six patties per pound, no soy, meat byproducts, binders, or extenders. Meat shall be free of bone.  \n12. Roast Beef Sliced U.S. Choice—when specified wafer thin, shall not be less than eight slices per two-ounce portion.  \n13. Meat Loaf Sliced in one-ounce portions per two-ounce sandwich; percentage of additives of protein (meat or vegetable protein) may be counted in the total protein allowance.  \nFruit/Vegetable Components  \n1. Pineapple Juice Must be 100 percent fruit juice, unsweetened, U.S. Grade A, packed in individual containers of four ounces each.  \n2. Diced Peaches in Gelatin Peaches, cling, diced U.S. Grade 8, light syrup, drained volume of peaches equaling ¼ cup in six ounces of lime gelatin.  \n3. Polish Dill Pickles U.S. Grade 8 or better, whole pickles, size of each (medium) pickle 2¾” to 3½”, uniform in size and shape, texture firm and crisp, no soft, slippery, or hollow sites. Pickles free from objectionable odors (¼ cup serving) .  \n4. Pears U.S. Grade 1. Size medium, 135 or 150 count (2½”diameter) well formed, smooth fruit, free from scars. Pears shall not be shrive","cbCaibTP8yVABLVH","https://ap.wps.com/l/cbCaibTP8yVABLVH","pdf",211091,"English","# Meat/Meat Alternate Components\n## Beef and processed meat items\n## Cheese, frankfurters, and fried chicken requirements\n## Processed ham, turkey rolls, luncheon meat, and pizza sausage\n## Fruit/Vegetable Components\n## Juice, gelatin fruit, pickles, and produce grading","[{\"question\":\"该文件对肉类/肉类替代的原料来源有什么要求？\",\"answer\":\"所有肉类及肉类制品须来自在美国USDA连续处理与检验体系下的来源，并在文件中标识。\"},{\"question\":\"鸡腿（Oven-Fried Chicken Leg）在加工工艺和成品指标上有哪些关键要求？\",\"answer\":\"要求油炸过程达到至少325°F条件，并使深色肉部分内部温度达到185°F；油炸后需立即冷却并快速冷冻，且成品需均匀裹覆面糊与面包屑并呈一致棕色，避免烧焦区域。\"},{\"question\":\"文件如何规定果蔬组件（Fruit/Vegetable Components）的等级与配比？\",\"answer\":\"果蔬条目通常给出US等级、包装份量与甜度（如无糖/不加甜），并对如水果沙拉等配比设置明确的百分比范围，同时限制外观缺陷（如色泽、软化或龟裂等）。\"}]","Sample Food Specifications - Meat/Meat Alternate Components | PDF",1791604510]