TAILIEUCHUNG - Standard for fish sauce CODEX STAN 302-2011

Standard for fish sauce CODEX STAN 302-2011 applies to fish sauce produced by means of fermentation by mixing fish and salt and may include other ingredients added to assist the fermentation process. The product is intended for direct consumption as a seasoning, or condiment or ingredient for food. This standard does not apply to fish sauce produced by acid hydrolysis.   | STANDARD FOR FISH SAUCE CODEX STAN 302-2011 1. SCOPE This standard applies to fish sauce produced by means of fermentation by mixing fish and salt and may include other ingredients added to assist the fermentation process. The product is intended for direct consumption as a seasoning or condiment or ingredient for food. This standard does not apply to fish sauce produced by acid hydrolysis. 2. DESCRIPTION PRODUCT DEFINITION Fish sauce is a translucent not turbid liquid product with a salty taste and fish flavour obtained from fermentation of a mixture of fish and salt. PROCESS DEFINITION The product is prepared by mixing fish with salt and is fermented in covered containers or tanks. Generally the fermentation process takes not less than 6 months. Succeeding extractions may follow by adding brine to further the fermentation process in order to extract the remaining protein fish flavour and odour. Other ingredients may be added to assist the fermentation process. PRESENTATION Any presentation of the product shall be permitted provided that it meets all requirements of this standard and is adequately described on the label to avoid confusing or misleading the consumer. 3. ESSENTIAL COMPOSITION AND QUALITY FACTORS RAW MATERIAL Fish Fish sauce shall be prepared from sound and wholesome fish or parts of fish in a condition fit to be sold fresh for human consumption. Salt Salt used shall be of food grade quality and conform to the Standard for Food Grade Salt CODEX STAN 150-1985 . Water Water for preparing brine shall be potable. OTHER INGREDIENTS All other ingredients used shall be of food grade quality and conform to all applicable Codex standards. QUALITY CRITERIA Organoleptic criteria shall be acceptable in terms of appearance odour and taste as follows Appearance Fish sauce must be translucent not turbid and free from sediments except salt crystals. Odour and taste Fish sauce shall have an odour and taste .

• Tiêu chuẩn - Qui chuẩn
• Standard for fish sauce CODEX STAN 302 2011
• Essential composition fish sauce
• Quality factors fish sauce
• Food additives of fish sauce
• Contaminants of fish sauce
• Hygiene of fish sauce