GB/T 45810-2025Technical specification for fish sauce processing (English PDF)

鱼露加工技术规范

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Issued by

SAMR; SAC

Level / Type

National · Recommended

Issue date

May 30, 2025

Implementation date

June 1, 2026

Scope

GB/T 45810-2025 is the English-translated version of 鱼露加工技术规范.

GB/T 45810-2025 is the Chinese national standard covering making fish sauce from whole marine fish and salt — the fish, water, salt and fermentation vessels accepted as inputs, the receiving and pre-treatment, the salting and the fermentation that turns the fish into liquid, the drawing of the clear juice and the blending, the heat sterilisation, the filtration or settling, the packaging and storage, and the records that let a batch be traced back to the fish. The processing rules sit alongside the product standard GB/T 42463, which fixes what the sauce has to be. First edition, under the China General Chamber of Commerce. In force from 1 June 2026. Issued on 30 May 2025, it has been in force since 1 June 2026.

Document preview — GB/T 45810-2025

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

Preface... III 1 Scope1
2 Normative references1
3 Terms and Definitions1
4 Basic Requirements1
5 Processing requirements1
5.1 Processing technology1
5.2 Raw fish receiving2
5.3 Preprocessing2
5.4 Salting2
5.5 Fermentation2
5.6 Clear juice2
5.7 Provisioning3
5.8 Sterilization or sterilization by heating3
5.9 Filtration or Sedimentation3
5.10 Packaging3
5.11 Inspection3
5.12 Storage3
6 Records3

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 is required.

This document specifies the technical requirements related to food quality. For food safety requirements, please refer to relevant laws, regulations, policies and food safety standards. document.

Please note that some of the contents of this document may involve patents. The issuing organization of this document does not assume the responsibility for identifying patents.

This document was proposed by the China General Chamber of Commerce.

This document is under the jurisdiction of the National Technical Committee on Standardization of Condiments (SAC/TC 398).

The drafting units of this document. Weihai Puyuan Food Co., Ltd. and Dongguan Yongyi Food Co., Ltd.

The main drafters of this document are Qu Tenglong, Yu Jianqun, Jiang Yongyong, Wang Jiahao and Liu Jun.

Technical Specifications for Fish Sauce Processing

1 Scope

This document specifies the basic requirements, processing procedures and record requirements for fish sauce processing.

This document applies to the production of fish sauce.

2 Normative references

GB/T 5461

GB/T 42463

3 Terms and definitions

The terms and definitions defined in GB/T 42463 apply to this document.

4 Basic Requirements

4.1 Fresh marine fish should comply with relevant standards and regulations.

4.2 Water should comply with relevant standards and regulations.

4.3 Edible salt should comply with the requirements of GB/T 5461.

4.4 Other auxiliary materials should comply with relevant standards and regulations.

4.5 Fermentation containers should comply with QB/T 2681 or relevant regulations.

5 Processing requirements

5.1 Processing process

The fish sauce processing process is shown in Figure 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

Editions of GB/T 45810

Edition	Title	Revision	Status
GB/T 45810-2025	Technical specification for fish sauce processing	current edition	Current

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