Dried Raw Red Chili Ingredient for Hotpot Dipping

Dried raw red chili ingredient is described with the Erjingtiao name for hotpot dipping. Confirm the actual identified pepper and delivered stick-shaped preparation, keeping the selected heat grade, complete composition and applicable physical specifications with the ingredient before approval.

Establish the Actual Named Pepper Preparation

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

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

Keep the Physical Grade with Full Composition

Agree the applicable moisture, ash and broken-rate definitions and methods with actual-grade records for the delivered pepper. Confirm complete ingredient composition and relevant processing, analytical or status documents before acceptance, keeping the actual identified preparation explicit.

Strong and pungent chili flavor is a descriptor requiring confirmation for the actual selected grade. Evaluate the identified ingredient and its recipe addition against the hotpot-dipping requirement, with the named pepper identity and applicable heat specification retained in that assessment.

Confirm Packing and Cool Dry Handling

The chili has a stated six-month shelf life in a cool, dry place. Choose the actual vacuum bag, woven bag or customer-demand package and obtain the available scope and handling instructions for that duration, with supplier identity and current order terms agreed for the selected preparation.