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GB/T 45352-2025 English PDF

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US$279.00 · In stock
Delivery: <= 3 days. True-PDF full-copy in English will be manually translated and delivered via email.
GB/T 45352-2025: General rule for the quality of granulated chicken bouillon
Status: Valid

Standard ID	USD	BUY PDF	Lead-Days	Standard Title (Description)	Status
GB/T 45352-2025	279	Add to Cart	3 days	General rule for the quality of granulated chicken bouillon	Valid

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Basic data

Standard ID: GB/T 45352-2025 (GB/T45352-2025)
Description (Translated English): General rule for the quality of granulated chicken bouillon
Sector / Industry: National Standard (Recommended)
Classification of Chinese Standard: X66
Classification of International Standard: 67.220
Word Count Estimation: 14,166
Date of Issue: 2025-02-28
Date of Implementation: 2026-03-01
Issuing agency(ies): State Administration for Market Regulation, China National Standardization Administration

GB/T 45352-2025: General rule for the quality of granulated chicken bouillon

---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.
GB/T 45352-2025 English version. General rule for the quality of granulated chicken bouillon ICS 67.220 CCSX66 National Standard of the People's Republic of China General rules for quality of chicken seasoning Released on 2025-02-28 2026-03-01 Implementation State Administration for Market Regulation The National Standardization Administration issued

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 specifies the technical requirements for 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/TC398). This document was drafted by. Shanghai Taitai Le Food Co., Ltd., Guangdong Delicious Seasoning Food Co., Ltd., Guangdong Baiweijia Flavor Industry Technology Co., Ltd., Zhumadian Wang Shouyi Thirteen Spices Condiment Group Co., Ltd., McCormick (Wuhan) Food Co., Ltd., Zhejiang Zhengdaosheng OBJECT TECHNOLOGY CO., LTD. The main drafters of this document are. Zhang Xiqiang, Yu Zhaohao, Li Xiangbo, Qu Xiaoming, Wang Shengli, Wang Yinliang, Zhang Hui, Wang Yangai, Han Haizhou, Zhou Jinling, Sun Jin, Mao Ruihan. General rules for quality of chicken seasoning

1 Scope

This document specifies the technical requirements, inspection rules, labeling, marking, packaging, transportation and storage requirements of chicken seasoning products. Test method. This document applies to the production, inspection and sales of chicken seasoning.

2 Normative references

The contents of the following documents constitute essential clauses of this document through normative references in this document. For referenced documents without a date, only the version corresponding to that date applies to this document; for referenced documents without a date, the latest version (including all amendments) applies to This document. GB/T 601 Preparation of standard titration solutions for chemical reagents GB 5009.5-2016 National Food Safety Standard Determination of Protein in Food GB/T 5461 Edible Salt GB/T 8967-2007 Monosodium glutamate (MSG) GB 16869 Fresh and frozen poultry products

3 Terms and definitions

The following terms and definitions apply to this document. 3.1 Chicken bouilon granulated chicken bouilon Using monosodium glutamate, edible salt, chicken/chicken bone powder or its concentrated extract, 5'-ribonucleotide disodium and other auxiliary materials as raw materials, adding or It is processed by mixing, granulating, drying and other processes without adding spices and (or) food flavors and spices, and has the fresh taste and aroma of chicken. Solid compound seasoning. [Source. GB/T 20903-2007, 4.16.1.1, modified]

4 Technical requirements

4.1 Main raw materials and auxiliary materials 4.1.1 Chicken meat shall comply with the requirements of GB 16869. 4.1.2 Monosodium glutamate (MSG) shall comply with the requirements of GB/T 8967. 4.1.3 Edible salt shall comply with the requirements of GB/T 5461. 4.1.4 Other raw materials should comply with relevant standards and regulations. 4.2 Sensory properties It should comply with the requirements of Table 1. ......

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Tips & Frequently Asked Questions:

Question 1: How long will the true-PDF of GB/T 45352-2025_English be delivered?

Answer: Upon your order, we will start to translate GB/T 45352-2025_English as soon as possible, and keep you informed of the progress. The lead time is typically 1 ~ 3 working days. The lengthier the document the longer the lead time.

Question 2: Can I share the purchased PDF of GB/T 45352-2025_English with my colleagues?

Answer: Yes. The purchased PDF of GB/T 45352-2025_English will be deemed to be sold to your employer/organization who actually pays for it, including your colleagues and your employer's intranet.

Question 3: Does the price include tax/VAT?

Answer: Yes. Our tax invoice, downloaded/delivered in 9 seconds, includes all tax/VAT and complies with 100+ countries' tax regulations (tax exempted in 100+ countries) -- See Avoidance of Double Taxation Agreements (DTAs): List of DTAs signed between Singapore and 100+ countries

Question 4: Do you accept my currency other than USD?

Answer: Yes. If you need your currency to be printed on the invoice, please write an email to Sales@ChineseStandard.net. In 2 working-hours, we will create a special link for you to pay in any currencies. Otherwise, follow the normal steps: Add to Cart -- Checkout -- Select your currency to pay.