Dried Mantianxing Chili for Hot Pot Seasoning

A hot-pot seasoning inquiry for dried Mantianxing chili should identify the actual pepper, preparation and stem condition required by the recipe. Obtain the complete composition and relevant material records before applying a technical grade to the ingredient offered.

Select the ingredient and stem preparation

Confirm the actual Mantianxing or millet-pepper identity against the applicable product records. Agree the supplied preparation and choose the required with-stem or without-stem condition, including any seed criterion needed by the operation.

• Confirm the actual named pepper and full formula.
• Select the preparation and stem condition.
• Agree size, heat and moisture acceptance methods.
• Define impurity, broken-rate and yeast/mold criteria.
• Request the relevant treatment and certification records.
• Confirm storage, packing and receiving applicability.

Agree what each technical criterion means

The description gives size of 4-7cm, heat of 8,000-12,000 shu and moisture of 8%-12%. Before accepting impurity of 1%, broken rate of 2% or yeast and mold below 10,000 per gram, agree the applicable methods, standards and acceptance rules for the actual material and selected lot; confirm whether the plain percentages are limits in the purchase specification.

Establish the 24-month handling conditions

A 24-month shelf-life description needs actual storage conditions and a receiving plan applicable to the offered material. Obtain the drying and preparation sequence, clarify raw processing and confirm any additional treatment required by the hot-pot operation.

Complete the document and purchase review

For required HACCP, ISO, KOSHER or QS documents, ask for the applicable holder, issuer or standard, scope, validity and product or process relevance. Review those records with the accepted formula, technical specification and actual handling plan, then confirm packing and commercial conditions for the seasoning recipe.