b. Determining Count Per Pound (Breaded Shrimp).
(1) Requirements. The inspection documents are reviewed to determine the
number of shrimp per pound required by the contract. The numbers depend on the size
of the shrimp and are in four categories: 17 shrimp or less per pound, 20 shrimp or less,
23 or less, and 28 or less per pound.
(a) Remove shrimp from container. Discard shrimp containing less than
(b) Count number of whole shrimp. Weigh and record total weight.
(c) Divide number of shrimp by weight. Round to the nearest whole
(d) Compare results with the contract requirement.
c. Determining Percentage of Shrimp Flesh (Breaded Shrimp).
(a) Weigh a specified number of breaded shrimp and record the weight.
(b) Place the shrimp in a large container of water for 15 minutes. Gently
agitate by hand until the breading softens and starts to slough off.
(c) Pour shrimp and water through stacked sieves. The top sieve should
be #8 x 8 in diameter, the bottom #20 x 8 in diameter.
(d) Hold the shrimp in the stacked sieves under a gentle spray of water.
Gently remove the balance of the breading, avoiding removal of shrimp flesh.
(e) After removal of the breading, remove the #8 sieve containing shrimp
and let it set for 2 minutes at a 45 degree angle.
(f) Weigh debreaded shrimp.
(g) Determine percentage of shrimp flesh. Divide the weight of the
debreaded shrimp by the weight of the breaded shrimp and multiply by 100. Round to
the nearest tenth. Then, add plus 2% for moisture migration.