DLA A-A-20070 C-2004 PEPPERS GREEN AND RED DEHYDRATED《脱水青椒和红椒》.pdf
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1、AMSC N/A FSC 8915 A-A-20070C February 26, 2004 SUPERSEDING A-A-20070B May 1, 1998 COMMERCIAL ITEM DESCRIPTION PEPPERS, GREEN AND RED, DEHYDRATED The U.S. Department of Agriculture (USDA) has authorized the use of this Commercial Item Description (CID). 1. SCOPE. This CID covers dehydrated green and
2、red peppers, packed in commercially acceptable containers, suitable for use by Federal, State, local governments, and other interested parties; and as a component of operational rations. 2. PURCHASER NOTES. 2.1 Purchasers shall specify the following: - Type(s), style(s), and class(es) required (Sec.
3、 3). - When analytical requirements are different than specified (Sec. 6.1). - When analytical requirements need to be verified (Sec. 6.2). - Manufacturers/distributors certification (Sec. 9.2) or USDA certification (Sec. 9.3). 2.2 Purchasers may specify the following: - Manufacturers quality assura
4、nce (Sec. 9.1 with 9.1.1) or (Sec. 9.1 with 9.1.2). - Packaging requirements other than commercial (Sec. 10). 3. CLASSIFICATION. The dehydrated green and red peppers shall conform to the following list which shall be specified in the solicitation, contract, or purchase order. Types, styles, and clas
5、ses. Type I - Green Type II - Red Type III - Mixed green and red METRIC Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-A-A-20070C 2 Style A - Diced 0.635 cm (1/4 in) by 0.635 cm (1/4 in) (approximate) Style B - Diced 0.952 cm (3/8 in) by 0.952 cm (3
6、/8 in) (approximate) Class 1 - With sulfite, 1,000 to 2,500 ppm (extended shelf life) Class 2 - Without sulfite, 0 ppm (normal shelf life) 4. MANUFACTURERS/DISTRIBUTORS NOTES. Manufacturers/distributors products shall meet the requirements of the: - Salient characteristics (Sec. 5). - Analytical req
7、uirements: as specified by the purchaser (Sec. 6). - Manufacturers/distributors product assurance (Sec. 7). - Regulatory requirements (Sec. 8). - Quality assurance provisions: as specified by the purchaser (Sec. 9). - Packaging requirements other than commercial: as specified by the purchaser (Sec.
8、10). 5. SALIENT CHARACTERISTICS. 5.1 Raw materials. 5.1.1 Peppers . The peppers shall be properly matured, either green or red, sweet bell peppers of similar variety and dehydration characteristics. Peppers of the hot pungent variety shall not be used. The peppers shall be firm and free from defects
9、 caused by hail, scars, sunburn, disease, insects, or mechanical or other means, except for small holes or splits incident to proper handling procedures. The peppers shall be properly washed to remove soil, spray residue, and foreign material. Any diseased and seriously damaged units shall be discar
10、ded. 5.1.2 Color. Peppers for Type I shall be a generally uniform green color with some variation from bright green to olive green. Peppers for Type II shall be generally uniform red color with some variation from bright red to orange red after being properly trimmed and washed. Mixed green and red
11、peppers for Type III shall consist of, by weight, not less than 35 percent generally uniform typical green pieces and not less than 35 percent generally uniform typical red pieces. Sweet bell peppers which are in the process of turning from green to red, including shades of brown, are permitted prov
12、ided the minimum percentages of strictly green and red pieces are present. 5.2 Processing. The dehydrated green and red peppers shall be prepared in accordance with good manufacturing practices (21 CFR Part 110). Provided by IHSNot for ResaleNo reproduction or networking permitted without license fr
13、om IHS-,-,-A-A-20070C 3 5.3 Dehydrated product. 5.3.1 Product size. Not more than 12 percent, by weight, of Style A dehydrated, sweet bell peppers shall pass through a U.S. Standard No. 8 sieve. Not more than 7 percent of Style B shall pass through a U.S. Standard No. 8 sieve. 5.3.2 Defects. There s
14、hall be not more than 25 seeds per 100 grams of dehydrated, sweet bell peppers. The prevailing industry microbiological standards shall apply to this product. The dehydrated, sweet bell peppers shall be free from foreign material such as dirt, insect parts, hair, wood, paint, paper, glass, or metal,
15、 and shall be free from foreign odor or flavor such as burnt, scorched, stale, sour, rancid, musty, or moldy. 5.4 Rehydrated product. 5.4.1 Flavor and odor. The rehydrated product shall possess an odor, and flavor, typical of normal, sweet bell peppers. 5.4.2 Color. The rehydrated product shall poss
16、ess the color typical of normal, sweet bell peppers. The sweet bell peppers shall rehydrate to approximately their original physical form when 30 ml (1.0 oz) of the dehydrated product (on a dry solids basis) is added to 473 ml (16.0 oz) of 2o to 13oC (35o to 55oF) water, by weight, and allowed to so
17、ak for 2 hours at ordinary refrigerated temperature (approximately 4oC 40oF). 5.4.3 Texture. The rehydrated product shall possess a texture that is tender, firm, full fleshed, but not mushy. 5.4.4 Defects. The rehydrated product shall contain not more than 2 percent, by weight, of defective pieces s
18、uch as those affected by scorch, hail, sunburn, disease, rot, insect or mechanical damage, and stem, core, or placenta tissue. 6. ANALYTICAL REQUIREMENTS. 6.1 Analytical requirements. Unless otherwise specified in the solicitation, contract, or purchase order, the analytical requirements for the pep
19、pers shall be as follows: 6.1.1 Moisture. The moisture content of the dehydrated product by weight, prior to packaging, shall not exceed 5.0 percent for Type I, 8.0 percent for Type II, and 6.5 percent for Type III. 6.1.2 Sulfite. The sulfite level (calculated as sulfur dioxide) for Class 1 product
20、shall be not less than 1,000 nor more than 2,500 parts per million (ppm) by weight. Class 2 product shall not contain sulfite. Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-A-A-20070C 4 6.2 Product verification. When USDA verification of analytical
21、 requirements is specified in the solicitation, contract, or purchase order, the following procedures will be followed. 6.2.1 Sampling procedures. USDA inspection service will select the number of product containers based on USDA inspection service sampling procedures and plans. 6.2.1.1 Composite sa
22、mple. Analytical testing shall be performed on a composite sample. The composite sample shall be 113.40 g (4 oz) and prepared from subsamples drawn from randomly selected containers. The number of subsamples used to create the composite shall be based on USDA procedures. 6.2.2 Sample preparation. Gr
23、ind or blend the product in a minimum time to uniformity. 6.3 Analytical testing. Analysis shall be made in accordance with the following methods described in the Official Methods of Analysis of the AOAC International. Test Method Moisture (Dehydrated peppers) 934.06 Sulfite 990.28 6.4 Test Results.
24、 The test results for moisture shall be reported to the nearest 0.1 percent. The test results for sulfite content for Class 1 shall be reported to the nearest 100 ppm. Any result not conforming to the finished product requirements shall be cause for rejection of the lot. 7. MANUFACTURERS/DISTRIBUTOR
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