DLA A-A-20063 C-1997 NOODLES EGG ENRICHED《含鸡蛋的面条》.pdf

1、P (INCH-POUNDI A-A-20063C June 3,1997 SUPERSEDING March 29,1991 A-A-20063B COMMERCIAL ITEM DESCRIPTION NOODLES, EGG, ENRICHED The U.S. Department of Agriculture has authorized the use of this Commercial Item Description. 1. SCOPE. 1.1 This Commercial Item Description (CID) covers enriched egg noodle

2、s, packed in commercially acceptable containers, suitable for use by the Federal Government. 2. CLASSIFICATION. 2.1 The enriched egg noodles shall conform to the types and styles, as specified in the solicitation, contract, or purchase order. Unless otherwise specified, the enriched egg noodles shal

3、l conform to the following dimensions: Types and stvles. Type I - Ribbon-shaped noodles. Width - 1/4 1/16 inch Thickness - 0.030 f. 0.006 inch Length - 2-3/4 distribution is unlimited. Licensed by Information Handling ServicesA-A-20063C 9999974 0374776 04% A-A-20063C Type II - Bow-shaped noodles. St

4、yle A - Small Width - Thickness 0.031 5 0.001 inch Length 5/8 2 1/16 inch Style B - Large Width 1-114 black specks, distorted units, and cracked units). 3.2.4 Age requirement: Unless otherwise specified in the solicitation, contract, or purchase order, the enriched egg noodles shall be manufactured

5、not more than 45 days prior to delivery. a 2 Licensed by Information Handling Services A-A-20063C 4 0374777 TBB H A-A-20063C 3.3 Cooked product: When prepared as directed on the package, the cooked enriched egg noodles shall not break up during cooking and shall not adhere in a mass that cannot be s

6、eparated with a fork or similar utensil. 3.3.1 Color: The enriched egg noodles shall possess a characteristic color. 3.3.2 Flavor and odor: When prepared as directed on the package, the cooked enriched egg noodles shall possess a characteristic flavor and odor. The cooked enriched egg noodles shall

7、be free from objectionable flavor and odor (rancid, musty, bitter, sour, etc.). 3.3.3 Texture: When prepared as directed on the package, the enriched egg noodles shall possess a firm, but tender, not mushy or sticky texture. 3.4 Analytical reauirements: Unless otherwise specified, analytical require

8、ments for the enriched egg noodles shall be as follows: Moisture - 13.00 percent maximum Ash - 1.38 percent maximum Protein (N x 5.7) y - 13.00 percent minimum Egg solids 2 z/ - 5.50 percent minimum - 1/ Percent ash and protein shall be calculated on a moisture-free basis. - 21 The Standard of Ident

9、ity for Egg Noodles, 21 CFR 139.150, requires a minimum of 5.5 percent egg solids. Egg noodles shall contain not less than the following amounts of lipid phosphorus: Egg noodles prepared with egg yolk solids - O. 120 percent Egg noodles prepared with whole egg solids - 0.090 percent 3.4.1 Preparatio

10、n of sample: The sample for moisture shall be prepared according to the Official Methods of Analysis of the AOAC International, Method 926.07. The sample for protein (N x 5.7) shall be prepared according to the Official Methods of Analysis of the AOAC International, Method 930.25. The sample for ash

11、 and egg solids shall be prepared according to the Official Methods of Analysis of the AOAC International, Method 926.06. 3 Licensed by Information Handling ServicesA-A-20063C rn 9999974 0374778 914 rn A-A-20063C 3.4.2 Analvtical testing: The sample shall be analyzed using the following methods of t

12、he Official Methods of Analysis of the AOAC International: - Test Method , Moisture 926.07 Ash 925.1 1 Protein (N x 5.7) 992.23 Egg solids 930.27 3.4.3 Test results: The test results shall be reported to the nearest 0.01 percent. Any result not conforming to the finished product requirements shall b

13、e cause for rejection of the lot. 3.5 Cook test; The enriched egg noodles shall be cooked in accordance with the manufacturers instructions. The cooked enriched egg noodles shall be firm but tender, have a characteristic flavor, odor, and color, and shall not adhere together in a mass that cannot be

14、 separated by a fork or similar utensil. Cooking instructions shall be printed on the package label, or as specified in the solicitation, contract, or purchase order. 4. REGULATORY REQUIREMENTS. 4.1 The delivered enriched egg noodles shall comply with ail applicable provisions of the Egg Products In

15、spection Act and regulations promulgated thereunder. The delivered enriched egg noodles shall comply with all applicable Federal and State mandatory requirements and regulations relating to the preparation, packaging, labeling, storage, distribution, and sale of the enriched egg noodles within the c

16、ommercial marketplace. Delivered enriched egg noodles shall comply with all applicable provisions of the Federal Food, Drug, and Cosmetic Act and regulations promulgated thereunder. 5. QUALITY ASSURANCE PROVISIONS. 5.1 Product conformance. The enriched egg noodles provided shall meet the salient cha

17、racteristics of this CID, conform to the producers own specifications, standards, and quality assurance practices, and be the same enriched egg noodles offered for sale in the commercial market. The Government reserves the right to require proof of such conformance. 5.2 Oualitv assurance. When requi

18、red in the solicitation, contract, or purchase order, the Federal Grain Inspection Service (FGIS), U.S. Department of Agriculture, shall determine the quality assurance of the enriched egg noodles according to FGIS procedures. The enriched egg noodles shall be examined or analyzed as applicable in a

19、ccordance with applicable provisions in 4 Licensed by Information Handling Services A-A-20063C = 9999974 0374779 450 rn A-A-20063C this CID, solicitation, contract, or purchase order, and, when applicable, the United States Standards for Condition of Food Containers currently in effect on the date o

20、f the solicitation. 6. PACKAGING. 6.1 Preservation, Packaging, Packing, labeling, and case marking. Preservation, packaging, packing, labeling, and case marking shall be as specified in the solicitation, contract, or purchase order. 7. NOTES. 7.1 Purchasers shall specifv: - Type(s) and Style(s) of e

21、nriched egg noodles(s) required. 7.2 Sources of documents. 7.2.1 Source of information for noneovernmental document is as follows: Copies of the Oficial Methods of Analysis of the AOAC International may be obtained from: AOAC International, 481 North Frederick Avenue, Suite 500, Gaithersburg, MD 208

22、77. 7.2.2 Sources of information for governmental documents are as follows: Applicable provisions of the Federal Food, Drug, and Cosmetic Act are contained in 21 CFR Parts 1 to 199. This document may be purchased from: Superintendent of Documents, ATTN: New Orders, P.O. Box 371954, Pittsburgh, PA 15

23、250-7954. Credit card (MasterCard or Visa) purchases may be made by calling the Superintendent of Documents on (202) 512-1800. Copies of the United States Standards for Condition of Food Containers are available from: Chairperson, Condition of Container Committee, STOP 0243, i400 Independence Avenue

24、, SW, Washington, DC 20250-0243. Copies of the Regulations Governing the Inspection of Eggs and Egg Products (Egg Products Inspection Act) (7 CFR Part 59) may be obtained from: Egg Products Inspection Division, Food Safety and Inspection Service, U.S. Department of Agriculture, Room 0615, South Buil

25、ding, 1400 Independence Avenue, SW, Washington, DC 20250-3700. . Civil agencies and other interested parties may obtain copies of this CID from: General 1 Services Administration, Federal Supply Service, Specifications Section, Suite 8100, 470 East LEnfant Plaza, SW, Washington, DC 20407. 5 Licensed

26、 by Information Handling ServicesA-A-20063C Military activities should submit requests for copies of this CID to: Standardization Documents Order Desk, Defense Automation Printing Service, 700 Robbins Avenue, Building 4D, Philadelphia, PA 19111-5094. MILITARY INTERESTS: Custodians Army -GL Navy -SA Air Force - 35 Review Activities CML AGENCY COORDINATING ACTIVITIES: DOJ - BOP HHS - “,EIS USDA- FV VA - OSS PREPARING ACTIVITY: DLA - SS (Project No. 8920-PO18) 6 Licensed by Information Handling Services