Dried Raw Chili Ingredient for Hotpot Dipping

Dried raw chili ingredient is described with the Erjingtiao name for hotpot-dipping inquiries. Establish the actual product identity, complete ingredient list and delivered preparation before applying the stated physical specifications or selecting the ingredient for the intended food requirement.

Identify the Actual Product and Preparation

Chili is named in the ingredients and dried chili is the content description, with Erjingtiao chili as the stated pepper name. Obtain the actual identified product and full composition with a sample, confirming the applicability of the dried, raw, red and stick-shaped preparation descriptors.

• Chili is the named ingredient.
• Dried chili is the content description.
• Erjingtiao chili is the stated pepper name requiring actual-identity confirmation.
• Dried style and raw processing are preparation descriptors.
• Red and stick shape require actual-preparation confirmation.
• The stated moisture range is 8-12%, requiring applicability confirmation.
• Maximum total ash is specified as 3% for the described preparation.
• Maximum broken rate is specified as 1% for the described preparation.

Define the Applicable Grade and Food Requirement

Agree the moisture, ash and broken-rate definitions and methods with records for the actual identified product. Confirm the selected pungency and strong, pungent chili flavor descriptor before evaluating the delivered preparation and its addition for a hotpot-dipping inquiry.

Obtain the complete ingredient list and processing details needed by the intended food requirement. Request applicable analytical or status documents, retaining those records with the actual product identity and selected grade before approval.

Confirm the Package and Actual Handling Instructions

A six-month duration and cool, dry storage are described for the ingredient. Confirm their applicability to the actual product and package, selecting the available vacuum bag, woven bag or customer-demand format with handling instructions, packing scope, supplier identity and current order terms.