GB/T 46259-2025 General quality for Zongzi English, Anglais, Englisch, Inglés, えいご
This is a draft translation for reference among interesting stakeholders. The finalized translation (passing thorugh draft translation, self-check, revision and varification) will be delivered upon being ordered.
ICS 67.060 CCS X 28
National Standard of the People's Republic of China
GB/T 46259-2025
General Quality for Zongzi
Issued on : 2025-08-29
Implementation on : 2026-03-01
Issued by: State Administration for Market Regulation, Standardization Administration of China
Contents
Preface
1 Scope
2 Normative References
3 Terms and definitions
4 Product Categories
4.1 Classification by filling
4.2 Classification by Preservation Technology
5 Requirements for raw materials and auxiliary materials
6 Technical Requirements
6.1 Sensory Requirements
6.2 Physical and Chemical Requirements
6.3 Net Content
7 Production and processing management
8 Inspection methods
8.1 Sensory sense
8.2 Sample Processing
8.3 Moisture
8.4 Protein
8.5 Fat
8.6 Net Content
9 Inspection Rules
10 Labels and logos
11 Packaging
12 Transportation
13 Storage
References
1 Scope
This document specifies the classification, raw material requirements, technical specifications, production management, inspection rules, labeling, packaging, transportation, and storage of zongzi. It applies to all products labeled as "zongzi" in the food industry.
2 Normative References
GB/T 191 Packaging and transportation symbols
GB/T 1354 Rice
GB 5009.3 Determination of moisture in food
GB 5009.5 Determination of protein in food
GB 5009.6 Determination of fat in food
GB 23350 Requirements for excessive packaging of food and cosmetics
JJF 1070 Measurement inspection rules for net quantity of prepackaged goods
3 Terms and Definitions
3.1 Zongzi
A product made primarily from glutinous rice and/or other grains, with optional fillings (beans, nuts, meat, aquatic products, fruits, etc.), wrapped in plant leaves and processed by steaming or other methods.
3.2 Plant Leaves
Leaves (e.g., bamboo or other food-grade leaves) used for wrapping zongzi during cooking.
3.3 Edible Part
The consumable portion of zongzi after removing packaging and leaves.
4 Product Classification
4.1 By Filling
Meat-containing: Filled with meat, poultry, eggs, or aquatic products.
Non-meat: Without meat or aquatic products.
4.2 By Preservation
Frozen: Processed by freezing after cooking.
Vacuum-packed: Sterilized and stored at room temperature.
Other: Fresh or refrigerated zongzi.
Standard
GB/T 46259-2025 General quality for Zongzi (English Version)
GB/T 46259-2025 General quality for Zongzi English, Anglais, Englisch, Inglés, えいご
This is a draft translation for reference among interesting stakeholders. The finalized translation (passing thorugh draft translation, self-check, revision and varification) will be delivered upon being ordered.
ICS 67.060 CCS X 28
National Standard of the People's Republic of China
GB/T 46259-2025
General Quality for Zongzi
Issued on : 2025-08-29
Implementation on : 2026-03-01
Issued by: State Administration for Market Regulation, Standardization Administration of China
Contents
Preface
1 Scope
2 Normative References
3 Terms and definitions
4 Product Categories
4.1 Classification by filling
4.2 Classification by Preservation Technology
5 Requirements for raw materials and auxiliary materials
6 Technical Requirements
6.1 Sensory Requirements
6.2 Physical and Chemical Requirements
6.3 Net Content
7 Production and processing management
8 Inspection methods
8.1 Sensory sense
8.2 Sample Processing
8.3 Moisture
8.4 Protein
8.5 Fat
8.6 Net Content
9 Inspection Rules
10 Labels and logos
11 Packaging
12 Transportation
13 Storage
References
1 Scope
This document specifies the classification, raw material requirements, technical specifications, production management, inspection rules, labeling, packaging, transportation, and storage of zongzi. It applies to all products labeled as "zongzi" in the food industry.
2 Normative References
GB/T 191 Packaging and transportation symbols
GB/T 1354 Rice
GB 5009.3 Determination of moisture in food
GB 5009.5 Determination of protein in food
GB 5009.6 Determination of fat in food
GB 23350 Requirements for excessive packaging of food and cosmetics
JJF 1070 Measurement inspection rules for net quantity of prepackaged goods
3 Terms and Definitions
3.1 Zongzi
A product made primarily from glutinous rice and/or other grains, with optional fillings (beans, nuts, meat, aquatic products, fruits, etc.), wrapped in plant leaves and processed by steaming or other methods.
3.2 Plant Leaves
Leaves (e.g., bamboo or other food-grade leaves) used for wrapping zongzi during cooking.
3.3 Edible Part
The consumable portion of zongzi after removing packaging and leaves.
4 Product Classification
4.1 By Filling
Meat-containing: Filled with meat, poultry, eggs, or aquatic products.
Non-meat: Without meat or aquatic products.
4.2 By Preservation
Frozen: Processed by freezing after cooking.
Vacuum-packed: Sterilized and stored at room temperature.
Other: Fresh or refrigerated zongzi.
