肉 脯 质 量 要 求 Quality requirements for dried meat slice  ICS  67.120.10 CCS  X 22   中华人民共和国国家标准 GB/T 31406—2024 代替 GB/T 31406—2015 2024-09-2 9发布 2026-04-0 1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   ·························································································   4 10     标签和标志   ··························································································   4      10.1     标签   ·····························································································   4      10.2     标志   ·····························································································   4 11     包装   ·································································································   4 12     运输   ·································································································   5 13     贮存   ·································································································   5 参考文献   ··································································································   6 GB/T 31406—2024     Ⅰ 前　　言 本文件按照 GB/T 1.1—2020《标准化工作导则　第1部分：