(2) Lower the basket into a suitable liquid oil or hydrogenated vegetable oil at 350°-375° F. Cook for 3 minutes, or until the shrimp attain a pleasing golden brown color. (3) Remove basket from the oil and allow the shrimp to drain for 15 seconds. Place the cooked shrimp on a paper towel or napkin to absorb the excess oil. [47 FR 21841, May 20, 1982, as amended at 51 FR 34991, Oct. 1, 1986] § 265.172 Use of alternate methods of shrimp material determination. (a) The official end product method in § 265.171(u) for determining shrimp material content shall be used for lot inspection, appeal inspection, and inspection for verification in official establishments when the on-line method is used. (b) The on-line method in § 265.171(v) (2) for determining shrimp material content may be used during processing operations. § 265.175 Tolerances for certification of officially drawn samples. The sample rate and grades of specific lots shall be certified in accordance with Part 260 of this chapter. TABLE 1-SCHEDULE OF POINT DEDUCTIONS FOR RATING IN BREADED STATE Factor Quality description Ded. allow. Points 1 Ease of separation in the frozen Separate easily after being removed from carton and exposed to room state. temperature for not more than 4 minutes. 3 'Filthy or deleterious substances in food products constitute a violation of the Food, Drug, and Cosmetic Act. Products containing such substances are ineligible for the purpose of applying this document. Table 2-SCHEDULE OF POINT DEDUCTIONS FOR EXAMINATION IN UNBREADED OR THAWED 5 Moderate-each shrimp Marked-each shrimp. Excessive-each shrimp Slight-each shrimp Moderate each shrimp Marked-each shrimp. Excessive-each shrimp (provided that, if excessive deterioration occurs For each dark vein present deduct according to the following schedule: Equivalent in length to three segments... Equivalent in length to four or more segments.. Slight but obvious, on average. Moderate, on average Marked-each shrimp. Extra shell (see subtypes definition)..... (Beyond first segment adjacent to tail fin only for Type I, subtype A, and 6 Swimmerets 7 Extraneous material. Less than one whole extra shell segment. One extra segment or more........ For last pair only adiacent to tail fins... For more than last pair.... If extraneous material, except filthy or deleterious substances, are found 236 16 2508 10 123 363 1 Deduction points for sand veins shall not be applied to shrimp smaller than 70 count per pound in the raw, headless state. The corresponding size in the breaded state is 40 count per pound and 80 count per pound in the peeled state. 2 Filthy or deleterious substances in food products constitute a violation of the Food, Drug, and Cosmetic Act. Products containing such substances are ineligible for the purpose of applying this document. [42 FR 52776, Sept 30, 1977, as amended at 51 FR 34991, Oct. 1, 1986] (a) “U.S. Grade A” is the quality of frozen raw scallops that (1) possess good flavor and odor and that (2) for those factors that are rated in accordance with the scoring system outlined in this part, have a total score of 85 to 100 points. (b) "U.S. Grade B" is the quality of frozen raw scallops that (1) possess at least reasonably good flavor and odor, and that (2) rate a total score of not less than 70 points for these factors of quality that are rated in accordance with the scoring system ovtized in this part. (c) "Substandard" is the quality of frozen raw scallops that meets the requirements of § 286.101, Description of the product, but otherwise fails to meet the requirements of "U.S. Grade B." $288.111 Determination of the grade. In a piant under Contract USDC Inspection, the grade is determined by examining the product for factors 1 to 5 in the fresh or thawed state and Factor 6 in the cooked state. For lot inspection, examination of the product for Factor I is carried out in the frozen state and 2 to 3 in the thawed state. Factor 6 is examined in the cocked state. (a) Factors rated by score points. Points are deducted for variation in the quality of each factor in accordance with the schedule in Table 1. The total of points deducted is subtracted from 100 to obtain the score. The maximmum score is 100, the minimum score is: 0. (b) Factors not rated by score points. The factor of "Flavor and odor" is evalnated organoleptically by smelling and tasting the product in the cooked state. (1) Good flavor and odor (essential requirements for a U.S. Grade A prodnct) means that the product has the typical flavor and odor of the species and is free from bitterness, staleness, and off-flavor and off-odors of any kind. (2) Reasonably good flavor and odor (can requirements for a US. Grade B product) means the product is lacking in good flavor and odor ovIt is free from objectionable off-flavors and off-odors of any kind. $288.121 Definitions and methods. (a) Selection of the sample unit. The sample ut shall consist of the premary container and is entire contents. The number and size of sample m to be examined shall be as indicated in $ 280.81. (b) Examination of sample, frozen state. When this product is exanimed under Contract USDC Lospection, the samples are examined for Factor 1 m Table 1 in the fresa or thawed state. When the product is lot inspected the samples are examined for Factor 1, t Table 1 in the frozen state. (1) "Dehydration" refers to the loss of moisture from the scallops surface during frozen storage. Small degree of dehydration is color-masking but can be easily scraped off. Large degree of dehydration is deep, color-masking, and requires a knife or other instrument to scrape it off. (c) Examination of sample, thawed state. When necessary, thawing the sample is best accomplished by enclosing it in a water impermeable filmtype bag and immersing in an agitated water bath at 68° F.±2° F. The complete thawing of the product is determined by gently squeezing the bag occasionally until no hard core or ice crystals are felt. (1) Undesirable small pieces are pieces which will pass through the openings in a 4-inch sieve for larger size scallops. For the smaller salces. such as bay scallops. urdestacle pieces are pieces of scallops that 20 not have the general conformation * the other scallops. The total weight these pieces within a sample be obtained. These pieces shall not be used for determining the weight ratio. (2) Uniformity of size refers to the degree of weight uniformity of the xdividual scallops. Thus factor s messured by obtaining a weight ranic be tween the largest and smallest seallops. The determination s ace m the thawed scallops by vong the total weight of the 15 percent count) of the largest scallops by the 15 percent (by count) of the smallest scaliops. (3) "Color" refers to reasonably form color characteristics of the species used within an individual container. Only noticeable variation in color from the predominating color of the scallops in the container is considered. Medium gray to black colored scallops are not to be graded. are (4) "Extraneous materiais” pieces or fragments of undesirable naterial that are naturally present in or on the scallops and which should be removed during processing. (i) An instance of minor extraneous material includes but is not limited to each occurrence of intestines, seaweed. etc., and each aggregate of sand and grit up to 2-inch square and located on the scallop surface. Deduction points shall be assessed for additional instances of intestines, seaweed. etc.. and aggregates of sand and grit up to 2-inch square. (ii) An instance of major extraneous material includes but is not limited to each instance of shell or aggregate of embedded sand or other extraneous embedded material that affects the appearance or eating quality of the product. (d) Examination of sample, cooked state. Cooked state means the state of the sample after being cooked. Place at least 25 percent by weight of the thawed sample from each sample unit into a boilable film-type pouch and seal. Submerge the pouch and its contents into boiling water for about 3 or 4 minutes or until cooked. Alternatively the product is placed into a baking (e) Generai terimtions. overail assessment refers to a concition that s noticeable out S ny slightly nestionante. (2) "Large ovezal assessment. refers to a condition that 10 THY S noticeable but s sertosiy umectionable. (3) "Minor individual assessment. refers to a defees that sightly arfeets the appearance and or mity of the product 4 Major individual assessment. refers to a defect that sertausiy affects the appearance and or mility of the product (5) "Net weight" means the total weight of the scallop nests within the package after removal of ul packaging materiais, ce gaze, or other protective materais. (42 FR 82 Sept. 30. 19, is anended t 51 FR 34991, Cen. 1, 19881 9266:25 Tolerances for certification of officially drawn samples. The sample rate and grades of spe cific lets shall be termed n cardance with Part 280 of this chapter Regulations Caverning Processed Fishery Products". Subpart B-United States Standards for Grades of Prazan Raw Breaded Scallops and Frozen Fred Scallops EDITORIAL NOTE Nomenclature changes a Subpart B appear at 44 F 12393, June 1 1979. $266.151 Product description. (a) Frozen ma breaded scallops— Frozen raw breaded scallops are Prepared from wholesome, dean, adequately drained, whole or sut adductor muscles of the scallop of the regular commercial species, or scallop units |