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GB/T 45352-2025: General rule for the quality of granulated chicken bouillon
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| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| GB/T 45352-2025 | English | 279 |
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General rule for the quality of granulated chicken bouillon
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GB/T 45352-2025
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PDF similar to GB/T 45352-2025
Standard similar to GB/T 45352-2025 GB/T 20903 GB 18187 GB/T 45685 GB/T 45546 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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