T/UNP 313—2024 ICS UNSPSC 67.060 50.22.11 CCS X 11 全料蒸肉米粉 Complete seasoned rice powder for steamed pork 2024 - 11 - 28发布 2024 - 11 - 28实施 中国联合国采购促进会 发布 团体标准 全国团体标准信息平台 全国团体标准信息平台 T/UNP 313 —2024 I 目次 前言 ................................................................................ III 引言 ................................................................................. IV 1 范围 ............................................................................... 1 2 规范性引用文件 ..................................................................... 1 3 术语和定义 ......................................................................... 2 4 产品分类 ........................................................................... 2 5 原料要求 ........................................................................... 2 基本要求 ....................................................................... 2 大米 ........................................................................... 2 食用盐 ......................................................................... 2 香辛料 ......................................................................... 2 味精 ........................................................................... 2 红曲米 ......................................................................... 2 焦糖色 ......................................................................... 2 6 技术要求 ........................................................................... 2 感官要求 ....................................................................... 2 理化指标 ....................................................................... 3 微生物限量 ..................................................................... 3 污染物限量 ..................................................................... 3 农药残留量 ..................................................................... 3 食品添加剂限量 ................................................................. 3 净含量 ......................................................................... 3 生产卫生要求 ................................................................... 3 7 试验方法 ........................................................................... 3 感官要求 ....................................................................... 3 理化指标 ....................................................................... 4 微生物限量 ..................................................................... 4 污染物限量 ..................................................................... 4 农药残留量 ..................................................................... 4 食品添加剂限量 ................................................................. 4 净含量 ......................................................................... 4 生产卫生 ....................................................................... 4 8 检验规则 ........................................................................... 5 组批 ........................................................................... 5 抽样 ........................................................................... 5 出厂检验 ....................................................................... 5 型式检验 ....................................................................... 5 全国团体标准信息平台 T/UNP 313 —2024 II 判定规则 ........................................................................ 5 9 标签、包装、运输和贮存 .............................................................. 5 标签 ............................................................................ 5 包装 ............................................................................ 5 运输 ............................................................................ 5 贮存 ............................................................................ 5 参考文献 ............................................................................... 6 全国团体标准信息平台