NY/T 628-2002

Dry salted duck manufacturers and quality inspection authorities use this standard to ensure product safety and quality. It defines the complete process from raw duck selection to final packaging and storage, helping control key parameters like moisture, salt content, and acid value. This standard is important for protecting consumer food safety and promoting industry standardization.

板鸭生产企业和质量监管部门使用本标准来确保产品符合安全与质量要求。它规定了从原料鸭选择到成品包装贮存的完整流程，帮助控制产品的水分、盐分、酸价等关键指标。该标准对保障消费者食品安全和促进行业规范化具有重要意义。

This standard specifies technical requirements, test methods, inspection rules, marking, packaging and storage for dry salted duck. It applies to preserved products made from healthy fattened ducks through slaughter, salting, re-brining, shaping, air-drying or oven-drying. The standard details sensory indicators (appearance, texture, odor, boiled broth) and physicochemical indicators (moisture, salt, acid value, peroxide value, nitrite, lead, arsenic, copper, mercury, BHC, DDT) with grade requirements, along with corresponding test methods and inspection rules to ensure product quality and safety.

本标准规定了板鸭的技术要求、检验方法、检验规则、标志、包装与贮存。适用于健康育肥鸭经宰杀、腌制、复卤、定型、晾晒或烘干制成的腌制品。标准详细列出了感官指标（外观、组织状态、气味、煮沸后肉汤）和理化指标（水分、食盐、酸价、过氧化值、亚硝酸盐、铅、砷、铜、汞、六六六、滴滴涕）的分级要求，并规定了相应的试验方法和检验规则，确保产品质量和安全。