A-A-20092 Steak SauceThis CID covers steak sauce, packed in commercially acceptable containers, suitable for use by Federal, State, local governments, and other interested parties; and as a component of operational rations.

Pages 1 - 2 - 3 - 4 - 5 - 6 - 7

A-A-20092C

Flavor III - Spicy Flavor IV - Mesquite Flavor V - Other

4. MANUFACTURER'S/DISTRIBUTOR'S NOTES. Manufacturer's/distributor's products shall meet the requirements of the:

- Salient characteristics (Sec. 5).

- Analytical requirements: as specified by the purchaser (Sec. 6).

- Manufacturer's/distributor's 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. 10).

5. SALIENT CHARACTERISTICS.

5.1 Processing. The steak sauce shall be processed in accordance with good manufacturing practices (21 CFR Part 110).

5.2 Ingredients. The steak sauce may contain ingredients, such as but not limited to, tomato puree (tomato paste and water), distilled vinegar, high fructose corn syrup, raisins, dates, molasses, salt, fruit, fruit concentrate, fruit peels, fruit juices, tamarind onion or onion powder, anchovies, hydrolyzed soy and corn protein, garlic or garlic powder, xanthan gum, potassium sorbate and sodium benzoate, natural flavor, shallots, caramel coloring, dehydrated parsley, and other ingredients.

5.3 Color and appearance. The steak sauce shall be a brown-colored liquid and have an appearance typical of the flavor specified.

5.4 Flavor and odor. The steak sauce shall possess a well-blended, sweet, acid, mellow, spicy, fruit flavor and odor typical of the flavor specified. There shall be no foreign flavors and odors such as, but not limited to: burnt, scorched, stale, or rancid.

5.5 Suspension. The steak sauce shall have finely ground suspended material evenly distributed throughout the liquid. It shall be a smooth suspension that shall not stratify or separate.

5.6 Foreign material. All ingredients and finished product shall be clean, sound, wholesome, and free from evidence of rodent or insect infestation.

5.7 Shelf life requirement. Unless otherwise specified in the solicitation, contract, or purchase order, the steak sauce shall have a minimum shelf life of 1 year from the time of production

when stored unopened at a temperature of 4o to 21oC (40o to 70oF).