超清版 GB/T 31406-2024 肉脯质量要求
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- 更新时间：2025-03-19
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资料介绍
ICS 67.120.10
CCS X 22
中华人民共和国国家标准
GB/T 31406—2024
肉 脯 质 量 要 求
Quality requirements for dried meat slice
代替 GB/T 31406—2015
2024-09-29 发布2026-04-01 实施
国家市场监督管理总局
国家标准化管理委员会发 布
目 次
前言 ····································································································· Ⅲ
1 范围 ·································································································· 1
2 规范性引用文件 ······················································································ 1
3 术语和定义 ··························································································· 1
4 产品分类 ······························································································ 2
4.1 肉脯 ······························································································ 2
4.2 肉糜脯 ··························································································· 2
5 原辅料和投料要求 ···················································································· 2
5.1 原料 ······························································································ 2
5.2 辅料 ······························································································ 2
5.3 投料要求 ························································································· 2
6 技术要求 ······························································································ 2
6.1 感官要求 ························································································· 2
6.2 理化指标 ························································································· 2
6.3 净含量 ··························································································· 3
7 生产加工管理 ························································································· 3
8 检验方法 ······························································································ 3
8.1 感官检验 ························································································· 3
8.2 理化检验 ························································································· 3
8.3 净含量 ··························································································· 3
9 检验规则 ······························································································ 4
9.1 组批 ······························································································ 4
9.2 抽样 ······························································································ 4
9.3 出厂检验 ························································································· 4
9.4 型式检验 ························································································· 4
9.5 判定规则 ······················································
CCS X 22
中华人民共和国国家标准
GB/T 31406—2024
肉 脯 质 量 要 求
Quality requirements for dried meat slice
代替 GB/T 31406—2015
2024-09-29 发布2026-04-01 实施
国家市场监督管理总局
国家标准化管理委员会发 布
目 次
前言 ····································································································· Ⅲ
1 范围 ·································································································· 1
2 规范性引用文件 ······················································································ 1
3 术语和定义 ··························································································· 1
4 产品分类 ······························································································ 2
4.1 肉脯 ······························································································ 2
4.2 肉糜脯 ··························································································· 2
5 原辅料和投料要求 ···················································································· 2
5.1 原料 ······························································································ 2
5.2 辅料 ······························································································ 2
5.3 投料要求 ························································································· 2
6 技术要求 ······························································································ 2
6.1 感官要求 ························································································· 2
6.2 理化指标 ························································································· 2
6.3 净含量 ··························································································· 3
7 生产加工管理 ························································································· 3
8 检验方法 ······························································································ 3
8.1 感官检验 ························································································· 3
8.2 理化检验 ························································································· 3
8.3 净含量 ··························································································· 3
9 检验规则 ······························································································ 4
9.1 组批 ······························································································ 4
9.2 抽样 ······························································································ 4
9.3 出厂检验 ························································································· 4
9.4 型式检验 ························································································· 4
9.5 判定规则 ······················································