鱼露加工技术规范 Technical specification for fish sauce processing  ICS  67.220.10 CCS  X 66   中华人民共和国国家标准 GB/T 45810—2025 2025-05-3 0发布 2026-06-0 1实施     国家市场监督管理总局 国家标准化管理委员会 发 布目　　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 GB/T 45810—2025     Ⅰ 前　　言 本文件按照GB/T 1.1—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/TC 398）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。   GB/T 45810—2025     Ⅲ 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/T 5461　食用盐 GB/T 42463　鱼露质量通则 QB/T 2681　食品工业用不锈钢薄壁容器 3　术语和定义   GB/T 42463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/T 5461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/T 2681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。 GB/T 45810—2025     1 图1　鱼露加工工艺流程 5.2　原料鱼接收   5.2.1　原料应品质良好，无污染。供货方应提供原料来源、供货证明等信息。 5.2.2　每一批次的原料应进行验收，验收合格方可接收。 5.3　预处理   原料应除去外来杂质，无污染。距离码头较远的工厂，可先在码头附近符合要求的场所拌入 10%～20%的食用盐来维持原料的品质。 5.4　盐渍   原料运回工厂，应将原料和食用盐按工艺比例进行混合，充分搅拌均匀。食用盐的总用量应根据鱼 的种类、新鲜度、环境温度来进行调整，宜35%左右。 5.5　发酵   5.5.1　拌盐后的原料应放入发酵容器中发酵。 5.5.2　发酵过程中，鱼体上部应用盐封顶或加压，使盐渍发酵后鱼体能浸没在液体中。 5.5.3　发酵过程中应翻拌，翻拌的时间与次数应根据鱼的种类、发酵的温度和工艺等决定。整个发酵过 程中倒池或翻拌1次～2次。 5.5.4　鱼体溶解后可选择日晒，应根据地域、温度、原料的差别，日晒时间不应低于30 d。 5.5.5　因为环境温度的不同，鱼露的发酵周期为6个月～5年不等，根据不同的发酵周期应安排合理的 时间间隔，定期检测氨基酸态氮、盐分等指标，以控制鱼露发酵过程中的品质,环境温度高于25 ℃时宜 每月进行一次检测，环境温度低于25 ℃时可适当延长至2个月～3个月检测一次。 5.5.6　发酵成熟的发酵醪（俗称鱼鲑）可选择移至保温池进行保温发酵，保温时间6 d～10 d，温度 50 ℃～70 ℃。 5.6　清汁   5.6.1　原料发酵的时间不宜低于6个月，发酵完成后提取一油[鱼露原液（油）]。 5.6.2　提取完一油后发酵容器内剩余的头渣，应加入低氨基酸态氮的鱼露或饱和盐水再次进行发酵。发 GB/T 45810—2025     2