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GB/T 45546-2025: General rule for the quality of bone extract seasoning
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| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| GB/T 45546-2025 | English | 219 |
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General rule for the quality of bone extract seasoning
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GB/T 45546-2025
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Standard similar to GB/T 45546-2025 GB/T 20903 GB 18187 GB/T 45685 GB/T 45352 Basic data | Standard ID | GB/T 45546-2025 (GB/T45546-2025) | | Description (Translated English) | General rule for the quality of bone extract seasoning | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | X66 | | Classification of International Standard | 67.220.10 | | Word Count Estimation | 10,134 | | Date of Issue | 2025-04-25 | | Date of Implementation | 2026-05-01 | | Issuing agency(ies) | State Administration for Market Regulation, China National Standardization Administration | GB/T 45546-2025: General rule for the quality of bone extract seasoning---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.
ICS 67.220.10
CCSX66
National Standard of the People's Republic of China
General rules for quality of bone seasonings
Released on 2025-04-25
2026-05-01 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. Fushun Dufengxuan Gushen Biotechnology Co., Ltd. and Zhejiang Zhengdao Biotechnology Co., Ltd.
The main drafters of this document are. Yu Lianfu, Zhao Junzhe, Zhang Lei, Han Baoxu, Sun Jin and Mao Ruihan.
General rules for quality of bone seasonings
1 Scope
This document specifies the technical requirements, inspection rules, labeling, marking, packaging, transportation and storage requirements for bone seasoning products.
Classification of products and description of test methods.
This document applies to the production, inspection and sales of bone seasonings.
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 5009.3 National Food Safety Standard Determination of Water Content in Food
GB 5009.5 National Food Safety Standard Determination of Protein in Food
GB 5009.6 National Food Safety Standard Determination of Fat in Food
GB 5009.44 National Food Safety Standard Determination of Chloride in Food
GB 5009.92 National Food Safety Standard Determination of Calcium in Food
GB 5009.235 National Food Safety Standard Determination of Amino Acid Nitrogen in Food
GB/T 5461 Edible Salt
GB/T 6682 Specifications and test methods for water used in analytical laboratories
GB/T 8967 Monosodium glutamate (MSG)
JJF1070 Rules for the measurement and inspection of the net content of quantitatively packaged goods
3 Terms and definitions
The following terms and definitions apply to this document.
3.1
bone extract seasoning
The main raw material is fresh (frozen) bones of livestock and poultry, which are steamed and/or enzymatically hydrolyzed, extracted, with or without the addition of edible salt, monosodium glutamate, spices and other auxiliary materials.
It is a seasoning made by mixing and processing ingredients such as pork and pork, and has the flavor and aroma of livestock and poultry bones.
4 Categories
4.1 Classification method
According to the different shapes of finished products, it can be divided into three types. solid, semi-solid and liquid.
4.2 Solid bone seasoning
Fresh (frozen) bones of livestock and poultry are used as raw materials, and are steamed and/or enzymatically hydrolyzed and extracted, with or without the addition of edible salt, monosodium glutamate, 5'-ribonucleotide disodium
and spices, with or without edible salt, monosodium glutamate, spices and other auxiliary materials, etc., after mixing, conditioning, drying and processing, with the characteristics of livestock and poultry bones
A solid seasoning with umami and aroma.
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