Code of Maine Rules
01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY
001 - AGRICULTURE - GENERAL
Chapter 333 - OFFICIAL GRADES FOR SARDINES PACKED IN LOUISIANA HOT SAUCE IN 1/14 SIZE CANS (128.5 ML. WATER CAPACITY). PART I (CONDENSED GRADING) - PART II (DETAILED GRADING)
Part II - DETAILED GRADING
Section 001-333-II-14 - Drained Weight Procedure

Current through 2024-38, September 18, 2024

The opened can is first graded for color of the Louisiana Hot Sauce for floating defects in the sauce and for general appearance. The Louisiana Hot Sauce is then carefully removed by placing the opened can under a tap of running water (using a standard faucet with 3/4" to 1/2" orifice and water adjusted to a stream of 318" diameter 3" below the faucet orifice.) The can contents, with the sauce removed, are graded for defects, then the can is inverted onto a tared standard grading screen(8" in diameter, 2 meshes per inch with 0.446 + 3% square openings). The sardines are separated on the draining screen, sprayed gently with water while the sardines are turned over to remove the Louisiana Hot Sauce, then drained three minutes on the draining screen. The residue remaining on the screen is the drained weight of the fish. The free sauce is determined by subtracting the weight of the drained fish from the net weight of contents - the difference being the weight of free sauce in the can.

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