GB/T 45810-2025 Active National standards

GB/T 45810-2025 Technical specification for fish sauce processing

GB/T 45810-2025 Technical specification for fish sauce processing

Publish Date: 2025-05-30 Implement Date: 2026-06-01 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

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Basic Information

Standard Code: GB/T 45810-2025

Standard Type: National standards

Standard Status: Active

is_force_gb: no

CCS Name: Spices and seasonings

ICS Name: Spices and seasonings

Publish Date: 2025-05-30

Implement Date: 2026-06-01

Pages: 12 pages

Scope

This document specifies the basic requirements, processing procedures, and record-keeping requirements for fish sauce processing.
This document is applicable to the production of fish sauce.

Development Information

Word Count: 12 Thousand words Pages: 12 pages

Referenced Standards

GB 5461-2000 Edible salt GB/T 5461-2016 Edible salt GB/T 42463-2023 General rule for the quality of fish sauce QB/T 2681-2014 Stainless steel thin-walled containers used in the food industry QB/T 2681-2004 Stainless steel thin-walled containers used in the food industry

Related Standards

GB/T 7652-1987 Replaced

GB/T 7652-1987 Star anise

Publish Date: 1987-04-17

GB/T 12729.10-1991 Replaced

GB/T 12729.10-1991 Spices and condiments—Determination of ethanol—Soluble extract

Publish Date: 1991-02-14

GB/T 12729.11-1991 Replaced

GB/T 12729.11-1991 Spices and condiments—Determination of cold—Water soluble extract

Publish Date: 1991-02-14

GB/T 12729.1-1991 Replaced

GB/T 12729.1-1991 Spices and condiments—Nomenclature first list

Publish Date: 1991-02-14

GB/T 12729.12-1991 Replaced

GB/T 12729.12-1991 Spices and condiments—Determination of non—Volatile ether extract

Publish Date: 1991-02-14

GB/T 12729.13-1991 Replaced

GB/T 12729.13-1991 Spices and condiments—Determination of filth

Publish Date: 1991-02-14