A-A-20001B
5.3.39.2 Blend (2) with garlic and herbs. The seasoning blend shall be free flowing and granular, a mixture of small particles which are black, green, orange, yellow and tan in color. The seasoning blend shall possess a garlic and onion odor and flavor. The seasoning blend should include, but is not limited to the following ingredients: garlic, spices (oregano, rosemary, basil, red pepper, black pepper, fennel, basil, bay, marjoram, savory, thyme, cayenne pepper, coriander, cumin, mustard, celery seed), paprika, orange peel, onion, parsley, and celery.
5.3.39.3 Blend (3) Italian. The seasoning blend shall be a free flowing mixture of green leaf pieces comprised of a blend of herbs including, but is not limited to the following ingredients: garlic, onion, oregano, rosemary, parsley, and celery seed. The seasoning blend shall possess a pungent, spicy, slightly bitter flavor.
5.3.39.4 Blend (4) Lemon pepper. The seasoning blend shall be a free flowing and granular mixture of small particles which are yellow and black in color. The seasoning blend should include, but is not limited to the following ingredients: black pepper, citric acid, onion, oregano, thyme, cumin, garlic, lemon peel, and natural lemon flavor. The seasoning blend shall possess a pungent pepper bite and lemon flavor, with a hint of onion, garlic, and other spices.
5.3.39.5 Blend (5) with vegetables. The seasoning blend shall be a free flowing mixture of off- white, tan, red, and green dehydrated vegetables pieces. The seasoning blend should include, but is not limited to the following ingredients: dehydrated vegetables (onion, garlic, carrot, tomato, red bell pepper, red pepper), spices, and orange peel. The seasoning blend shall possess a spicy flavor with a hint of citrus.
5.3.40 Type II, Class E - Barbecue Seasoning. The barbecue seasoning blend shall be a free flowing reddish brown powder 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: celery seed, coriander, black pepper, red pepper, white pepper, paprika, salt, onion, garlic, brown sugar, cumin and natural smoke flavor.
5.3.41 Type II, Class F - Cajun Seasoning. The Cajun seasoning shall be a free flowing, homogeneous granular mixture which is red in color. The seasoning shall possess a spicy hot, peppery flavor. The Cajun seasoning should include, but is not limited to the following ingredients: salt and spices (red pepper, paprika, garlic, and onion).
5.3.42 Type II, Class G - Lemon and Pepper Seasoning. The lemon and pepper seasoning shall be a free flowing and granular mixture of small particles which are yellow and black in color. The seasoning shall possess a sharp, pungent pepper flavor with a tart lemon flavor. Lemon and pepper seasoning should include, but is not limited to the following ingredients: salt, black pepper, sugar, onion, citric acid, garlic, celery, and lemon flavoring.
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