Dried Raw Erjingtiao Chili for Hotpot and Frying

Dried raw red Erjingtiao chili is described for hotpot dipping, with fried-chili preparation as an additional inquiry purpose. Confirm the actual selected grade and delivered stick-shaped preparation, keeping the applicable moisture, ash and broken-rate specifications with full composition before approval.

Identify the Erjingtiao Grade for the Intended Preparation

Erjingtiao is the stated pepper name, with dried style, raw processing and red color. Obtain the actual preparation and named grade with a sample, retaining the applicable product specification when evaluating the ingredient for the hotpot or fried-chili requirement.

• Erjingtiao chili is the named pepper identity.
• Dried style describes the ingredient.
• Raw processing is stated for the preparation.
• Stick is the actual shape description.
• Red is the stated color.
• The moisture specification is 8-12%.
• Maximum total ash is specified as 3%.
• Maximum broken rate is specified as 1%.

Agree Technical Methods and Complete Ingredient Records

Confirm the applicable moisture, ash and broken-rate definitions and methods with actual-grade records for the delivered pepper. Obtain full composition and relevant processing, analytical or status documents, retaining the selected preparation and named pepper identity before acceptance.

Strong and pungent chili flavor is a descriptor requiring confirmation for the actual ordered grade. Agree the applicable pungency specification and evaluate the identified ingredient and its recipe addition for the intended hotpot or fried-chili preparation before approval.

Confirm the Package and Six-Month Handling Scope

For the selected Erjingtiao preparation, agree whether the actual package is a vacuum bag, woven bag or customer-demand format. Obtain handling instructions and available packing scope with the stated six-month duration in cool, dry storage, confirming supplier identity and current order terms before completing the inquiry.