主要技术内容:表1　       感官要求项    目                           要    求色    泽　        浅黄或金黄色，无霉斑白膜滋味和气味　具有本品特有的滋味和香味，鲜脆可口、淡甜、无异味外观形态   　扁薄片状杂    质　       无杂质表2　理化指标项    目　                                        指    标水分/(g/100g)                                     ≤　50食盐（以氯化钠计）/(g/100g)              ≥　6