for details, refer to GB2761 (INS No.251,249), which stipulates that the maximum dosage of "sodium nitrite" (functional color fixative and preservative) in meat should not exceed 1.15g/kg. These include: cured meat products (such as bacon, bacon, salted duck, Chinese ham, sausage), braised meat products with sauce, smoked, roasted, barbecued and western-style ham (smoked, smoked and cooked ham). The residue of sodium nitrite in canned meat should not exceed 1.15g/kg, and meat products should not exceed 1.13g/㎏.