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Technical specification for fish sauce processing
Standard in brief
Scope of Application：
本文件规定了鱼露加工的基本要求、加工过程和记录要求。
本文件适用于鱼露的生产。
Basic information
Standard No：GB/T 45810-2025
Standard Name：鱼露加工技术规范
English Name：Technical specification for fish sauce processing
Standard Status：现行
Release Date：2025-05-30
Effective Date：2026-06-01
Language of Publication：中文简体
Standard Classification
ICS Number：67.220.10
CCS Number：X66
Related Standards
Referenced Standards：GB/T 5461,GB/T 42463,QB/T 2681
Publication Information
Number of pages：12
Number of words：12 K
Format：大16
Edition：1
Color Pages：0
Electronic Version：Yes
Color Images：No
Print Publication Date：2025-05-01
Standard Revision Information
Has Amendment：No
Other Information
Application Dept：国家市场监督管理总局、国家标准化管理委员会
Standard Type：CN
Standard Attribute：GB
Other Standard Number：45810
Drafter：曲滕龙、于建群、姜永勇、王嘉豪、刘均
Drafting Organization：威海浦源食品有限公司、东莞市永益食品有限公司
Management Organization：全国调味品标准化技术委员会(SAC/TC 398)
Proposing Department：中国商业联合会
