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GB/T 42463-2023: General rule for the quality of fish sauce
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| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| GB/T 42463-2023 | English | 149 |
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General rule for the quality of fish sauce
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GB/T 42463-2023
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PDF similar to GB/T 42463-2023
Standard similar to GB/T 42463-2023 GB/T 20903 GB 18187 GB/T 45352 GB/T 42464 Basic data | Standard ID | GB/T 42463-2023 (GB/T42463-2023) | | Description (Translated English) | General rule for the quality of fish sauce | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | X66 | | Classification of International Standard | 67.220.10 | | Word Count Estimation | 7,745 | | Date of Issue | 2023-03-17 | | Date of Implementation | 2023-03-17 | | Issuing agency(ies) | State Administration for Market Regulation, China National Standardization Administration | GB/T 42463-2023: General rule for the quality of fish sauce---This is a DRAFT version for illustration, not a final translation. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.) will be manually/carefully translated upon your order.
ICS67:220:10
CCSX66
National Standards of People's Republic of China
General Guidelines for Fish Sauce Quality
Released on 2023-03-17
2023-03-17 Implementation
State Administration for Market Regulation
Released by the National Standardization Management Committee
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:
Please note that some contents of this document may refer to patents: The issuing agency of this document assumes no responsibility for identifying patents:
This document is under the jurisdiction of the National Condiment Standardization Technical Committee (SAC/TC398):
This document was drafted by: Weihai Puyuan Food Co:, Ltd:, Dongguan Yongyi Food Co:, Ltd:, Ningbo Haizhiyuan Biotechnology Co:, Ltd:
company:
The main drafters of this document: Chen Jinyuan, Jian Jiangfeng, Liu Jun, Ye Zaibiao, Zhang Yuanbing, Yu Jianqun:
General Guidelines for Fish Sauce Quality
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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