[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2006]
From the U.S. Government Printing Office via GPO Access
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
PART 161_FISH AND SHELLFISH--Table of Contents
Subpart B_Requirements for Specific Standardized Fish and Shellfish
Sec. 161.175 Frozen raw breaded shrimp.
(a) Frozen raw breaded shrimp is the food prepared by coating one of
the optional forms of shrimp specified in paragraph (c) of this section
with safe and suitable batter and breading ingredients as provided in
paragraph (d) of this section. The food is frozen.
(b) The food tests not less than 50 percent of shrimp material as
determined by the method prescribed in paragraph (g) of this section,
except that if the shrimp are composite units the method prescribed in
paragraph (h) of this section is used.
(c) The term shrimp means the tail portion of properly prepared
shrimp of commercial species. Except for composite units, each shrimp
unit is individually coated. The optional forms of shrimp are:
(1) Fantail or butterfly: Prepared by splitting the shrimp; the
shrimp are peeled, except that tail fins remain attached and the shell
segment immediately adjacent to the tail fins may be left attached.
(2) Butterfly, tail off: Prepared by splitting the shrimp; tail fins
and all shell segments are removed.
(3) Round: Round shrimp, not split; the shrimp are peeled, except
that tail fins remain attached and the shell segment immediately
adjacent to the tail fins may be left attached.
(4) Round, tail off: Round shrimp, not split; tail fins and all
shell segments are removed.
(5) Pieces: Each unit consists of a piece or a part of a shrimp;
tail fins and all shell segments are removed.
(6) Composite units: Each unit consists of two or more whole shrimp
or pieces of shrimp, or both, formed and pressed into composite units
prior to coating; tail fins and all shell segments are removed; large
composite units, prior to coating, may be cut into smaller units.
(d) The batter and breading ingredients referred to in paragraph (a)
of this section are the fluid constituents and the solid constituents of
the coating around the shrimp. These ingredients consist of suitable
substances which are not food additives as defined in section 201(s) of
the Federal Food, Drug, and Cosmetic Act; or if they are food additives
as so defined, they are used in conformity with regulations established
pursuant to section 409 of the act. Batter and breading ingredients that
perform a useful function are regarded as suitable, except that
artificial flavorings, artificial sweeteners, artificial colors, and
chemical preservatives, other than those provided for in this paragraph,
are not suitable ingredients of frozen raw breaded shrimp. Chemical
preservatives that are suitable are:
(1) Ascorbic acid, which may be used in a quantity sufficient to
retard development of dark spots on the shrimp; and
(2) The antioxidant preservatives listed in subpart D of part 182 of
this chapter that may be used to retard development of rancidity of the
fat content of the food, in amounts within the limits prescribed by that
(e) The label shall name the food, as prepared from each of the
optional forms of shrimp specified in paragraph (c) (1) to (6),
inclusive, of this section, and following the numbered sequence of such
subparagraph, as follows:
(1) ``Breaded fantail shrimp.'' The word ``butterfly'' may be used
in lieu of ``fantail'' in the name.
(2) ``Breaded butterfly shrimp, tail off.''
(3) ``Breaded round shrimp.''
(4) ``Breaded round shrimp, tail off.''
(5) ``Breaded shrimp pieces.''
(6) Composite units:
(i) If the composite units are in a shape similar to that of breaded
fish sticks the name is ``Breaded shrimp sticks''; if they are in the
shape of meat cutlets, the name is ``Breaded shrimp cutlets''.
(ii) If prepared in a shape other than that of sticks or cutlets,
the name is ``Breaded shrimp ------'', the blank to be filled in with
the word or phrase that accurately describes the shape, but which is not
In the case of the names specified in paragraphs (e) (1) through (5) of
this section, the words in each name may be arranged in any order,
provided they are so arranged as to be accurately descriptive of the
food. The word ``prawns'' may be added in parentheses immediately after
the word ``shrimp'' in the name of the food if the shrimp are of large
size; for example, ``Fantail breaded shrimp (prawns)''. If the shrimp
are from a single geographical area, the adjectival designation of that
area may appear as part of the name; for example, ``Breaded Alaskan
(f) The names of the optional ingredients used, as provided for in
paragraph (d) of this section, shall be listed on the principal display
panel or panels of the label with such prominence and conspicuousness as
to render them likely to be read and understood by the ordinary
individual under customary conditions of purchase. If a spice that also
imparts color is used, it shall be designated as ``spice and coloring'',
unless the spice is designated by its specific name. If ascorbic acid is
used to retard development of dark spots on the shrimp, it shall be
designated as ``Ascorbic acid added as a preservative'' or ``Ascorbic
acid added to retard discoloration of shrimp''. If any other antioxidant
preservative, as provided in paragraph (d) of this section, is used,
such preservative shall be designated by its common name followed by the
statement ``Added as a preservative''.
(g) The method for determining percentage of shrimp material for
those forms specified in paragraphs (c) (1) through (5) of this section
is as follows:
(1) Equipment needed. (i) Two-gallon container, approximately 9
inches in diameter.
(ii) Two-vaned wooden paddle, each vane measuring approximately 1\3/
4\ inches by 3\3/4\ inches.
(iii) Stirring device capable of rotating the wooden paddle at 120
(iv) Balance accurate to 0.01 ounce (or 0.1 gram).
(v) U.S. Standard Sieve No. 20, 30.5 centimeter (12 inch) diameter.
The sieves shall comply with the specifications for such cloth set forth
in ``Official Methods of Analysis of the Association of Official
Analytical Chemists'' (AOAC), 13th Ed. (1980), Table 1, ``Nominal
Dimensions of Standard Test Sieves (U.S.A. Standard Series),'' under the
heading ``Definitions of Terms and Explanatory Notes,'' which is
incorporated by reference. Copies may be obtained from the AOAC
INTERNATIONAL, 481 North Frederick Ave., suite 500, Gaithersburg, MD
20877, or may be examined at the National Archives and Records
Administration (NARA). For information on the availability of this
material at NARA, call 202-741-6030, or go to: http://www.archives.gov/
(vi) U.S. Standard sieve, \1/2\-inch sieve opening, 12-inch
(vii) Forceps, blunt points.
(viii) Shallow baking pans.
(ix) Rubber-tipped glass stirring rod.
(2) Procedure. (i) Weigh the sample to be debreaded. Fill the
container three-fourths full of water at 70[deg]-80 [deg]F. Suspend the
paddle in the container, leaving a clearance of at least 5 inches below
the paddle vanes, and adjust speed to 120 r.p.m. Add shrimp and stir for
10 minutes. Stack the sieves, the \1/2\-inch mesh over the No. 20, and
pour the contents of the container onto them. Set the sieves under a
faucet, preferably with spray attached, and rinse shrimp with no rubbing
of flesh, being careful to keep all rinsings over the sieves and not
having the stream of water hit the shrimp on the sieve directly. Lay the
shrimp out singly on the sieve as rinsed. Inspect each shrimp and use
the rubber-tipped rod and the
spray to remove the breading material that may remain on any of them,
being careful to avoid undue pressure or rubbing, and return each shrimp
to the sieve. Remove the top sieve and drain on a slope for 2 minutes,
then remove the shrimp to weighing pan. Rinse contents of the No. 20
sieve onto a flat pan and collect any particles other than breading
(i.e., flesh and tail fins) and add to shrimp on balance pan and weigh.
(ii) Calculate percent shrimp material:
Percent shrimp material=(Weight of de breaded sample)/(Weight of sample)
(h) The method for determining percentage of shrimp material for
composite units, specified in paragraph (c)(6) of this section, is as
(1) Equipment needed. (i) Water bath (for example a 3-liter to 4-
(ii) Balance accurate to 0.1 gram.
(iii) Clip tongs of wire, plastic, or glass.
(iv) Stop-watch or regular watch readable to a second.
(v) Paper towels.
(vi) Spatula, 4-inch blade with rounded tip.
(vii) Nut picker.
(viii) Thermometer (immersion type) accurate to 2 [deg]F.
(ix) Copper sulfate crystals
(2) Procedure. (i) Weigh all composite units in the sample while
they are still hard frozen.
(ii) Place each composite unit individually in a water bath that is
maintained at 63 [deg]F-86 [deg]F, and allow to remain until the
breading becomes soft and can easily be removed from the still frozen
shrimp material (between 10 seconds to 80 seconds for composite units
held in storage at 0 [deg]F). If the composite units were prepared using
batters that are difficult to remove after one dipping, redip them for
up to 5 seconds after the initial debreading and remove residual batter
Note: Several preliminary trials may be necessary to determine the
exact dip time required for ``debreading'' the composite units in a
sample. For these trials only, a saturated solution of copper sulfate (1
pound of copper sulfate in 2 liters of tap water) is necessary. The
correct dip time is the minimum time of immersion in the copper sulfate
solution required before the breading can easily be scraped off:
Provided, That the ``debreaded'' units are still solidly frozen and only
a slight trace of blue color is visible on the surface of the
``debreaded'' shrimp material.
(iii) Remove the unit from the bath; blot lightly with double
thickness of paper toweling; and scrape off or pick out coating from the
shrimp material with the spatula or nut picker.
(iv) Weigh all the ``debreaded'' shrimp material.
(v) Calculate the percentage of shrimp material in the sample, using
the following formula:
Percent shrimp material=(Weight of de breaded shrimp sample)/Weight of
(i) Label declaration. Each of the ingredients used in the food
shall be declared on the label as required by the applicable sections of
parts 101 and 130 of this chapter.
[42 FR 14464, Mar. 15, 1977, as amended at 47 FR 11833, Mar. 19, 1982;
49 FR 10102, Mar. 19, 1984; 54 FR 24896, June 12, 1989; 58 FR 2884, Jan.
6, 1993; 63 FR 14035, Mar. 24, 1998]
Additives that reference this regulation: