GB/T 42463-2023General rule for the quality of fish sauce (English PDF)
鱼露质量通则
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Issued by
SAMR; SAC
Level / Type
National · Recommended
Issue date
March 17, 2023
Implementation date
March 17, 2023
Scope
GB/T 42463-2023 is the English-translated version of 鱼露质量通则.
This document specifies the technical requirements for fish sauce, together with the inspection rules and the requirements for labelling, packaging, transport and storage.
It also describes the test methods by which conformity with those requirements is determined. The document applies to the production, inspection and sale of fish sauce.
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Document preview — GB/T 42463-2023
National Standard of the People's Republic of China
- ICS
- 67.220.10
- Classification
- X 66
Issued by: State Administration for Market Regulation; Standardization Administration of the PRC
Contents
- Foreword
- 1 Scope
- 2 Normative references
- 3 Terms and Definitions
- 4 Technical Requirements
Foreword
This document is in accordance with the provisions of GB/T 1.1-2020 "Guidelines for Standardization Work Part 1: Structure and Drafting Rules for Standardization Documents" drafting.
This document stipulates the technical requirements related to food quality, and the relevant requirements on food safety can be found in relevant laws and regulations, policies and food safety standards, etc. document.
1 Scope
This document specifies the technical requirements, inspection rules, labeling, packaging, transportation and storage requirements of fish sauce products, and describes the test methods.
This document is applicable to the production, inspection and sale of fish sauce.
2 Normative references
The contents of the following documents constitute the essential provisions of this document through normative references in the text. Among them, dated references For documents, only the version corresponding to the date is applicable to this document; for undated reference documents, the latest version (including all amendments) is applicable to this document.
GB 5009.5 National Food Safety Standard Determination of Protein in Food
GB 5009.235 National Food Safety Standard Determination of Amino Acid Nitrogen in Food
GB/T 5461 edible salt
JJF1070 Quantitative packaging commodity net content measurement inspection rules
3 Terms and Definitions
The following terms and definitions apply to this document.
3.1 Fish sauce
Aquatic seasoning made from fresh sea fish as the main raw material, adding edible salt through natural fermentation.
4 Technical Requirements
4.1 Main raw materials and auxiliary materials
4.1.1 Fresh sea fish. should comply with the corresponding standards and relevant regulations.
4.1.2 Edible salt. It shall comply with the provisions of GB/T 5461.
4.1.3 Other auxiliary materials. the quality should meet the corresponding standards and relevant regulations.
4.1.4 Water. It should meet the corresponding standards and relevant regulations.
4.2 Sensory properties
It should meet the requirements in Table 1.
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This preview omits tables, figures, formulas and parts of the technical clauses. The complete document — 15 pages — is available in the English PDF.
Referenced standards
Normative references
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Related Standards
GB 5009.235-2016 — National food safety standard - Determination of Amino Acid Nitrogen in Foods
GB 5009.5-2025 — National food safety standard - Determination of protein in foods
GB/T 5461-2016 — Edible salt
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GB/T 42463-2023
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