GB/T 45810-2025 鱼露加工技术规范

ICS

67.220.10

CCS

X66

中华人民共和国国家标准

GB/T45810—2025

鱼露加工技术规范

Technicalspecificationforfishsauceprocessing

2025-05-30发布2026-06-01实施

国家市场监督管理总局发布

国家标准化管理委员会

GB/T45810—2025

目次

前言

·····································································································

Ⅲ

1

范围

··································································································

1

2

规范性引用文件

······················································································

1

3

术语和定义

···························································································

1

4

基本要求

······························································································

1

5

加工过程要求

·························································································

1

5.1

加工工艺流程

····················································································

1

5.2

原料鱼接收

······················································································

2

5.3

预处理

···························································································

2

5.4

盐渍

······························································································

2

5.5

发酵

······························································································

2

5.6

清汁

······························································································

2

5.7

调配

······························································································

3

5.8

加热灭菌或除菌

·················································································

3

5.9

过滤或沉淀

······················································································

3

5.10

包装

·····························································································

3

5.11

检验

·····························································································

3

5.12

贮藏

·····························································································

3

6

记录

··································································································

3

Ⅰ

GB/T45810—2025

前言

本文件按照GB/T1.1—2020《标准化工作导则第1部分：标准化文件的结构和起草规则》的规

定起草。

本文件规定了食品质量相关技术要求，食品安全相关要求见有关法律法规、政策和食品安全标准等

文件。

请注意本文件的某些内容可能涉及专利。本文件的发布机构不承担识别专利的责任。

本文件由中国商业联合会提出。

本文件由全国调味品标准化技术委员会（SAC/TC398）归口。

本文件起草单位：威海浦源食品有限公司、东莞市永益食品有限公司。

本文件主要起草人：曲滕龙、于建群、姜永勇、王嘉豪、刘均。

Ⅲ

GB/T45810—2025

鱼露加工技术规范

1范围

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。

2规范性引用文件

下列文件中的内容通过文中的规范性引用而构成本文件必不可少的条款。其中，注日期的引用文

件，仅该日期对应的版本适用于本文件；不注日期的引用文件，其最新版本（包括所有的修改单）适用

于本文件。

GB/T5461食用盐

GB/T42463鱼露质量通则

QB/T2681食品工业用不锈钢薄壁容器

3术语和定义

GB/T42463界定的术语和定义适用于本文件。

4基本要求

4.1新鲜海鱼应符合相应标准和有关规定。

4.2水应符合相应标准和有关规定。

4.3食用盐应符合GB/T5461的规定。

4.4其他辅料应符合相应标准和有关规定。

4.5发酵容器应符合QB/T2681或有关规定。

5加工过程要求

5.1加工工艺流程

鱼露加工工艺流程见图1。

1