1. Product specifications 2. Raw and auxiliary materials 3. Sensory requirements: (1) Color (2) Form (3) Texture (4) Odor and taste (5) Impurities 4. Physical and chemical indicators: (1) Moisture (2) Chloride ( 3) Peroxide value 5. Pollutant limits 6. Pesticide residue limits 7. Veterinary drug residue limits 8. Food additives 9. Hygienic requirements for production and processing 10. Net content