Dried Raw Red Erjingtiao Chili with Customer Packing

Product description
  • Storage Type
    cool and dry place
    Specification
    100g(3.53oz)
  • Product Type
    Single Herbs & Spices
    Ingredients
    chilli only
  • Content
    Dried Red Chile
    Instruction for Use
    hotpot dipping
  • Drying Process
    AD
    Style
    Dried
  • Processing Type
    Raw
    Shape
    Stick
  • Weight (kg)
    25
    Shelf Life
    6 month
  • Type
    Chilli & Pepper
    Name
    Erjingtiao chili
  • Flavor
    Strong & Pungent Chilli Flavor
    Moisture
    8-12%
  • Total Ash
    3%max
    Broken Rate
    1%max
  • Packing
    vacuum bag, woven bag or as customers' demand
    Certification
    ISO
  • Color
    RED

Dried raw red Erjingtiao chili is described for hotpot dipping with vacuum bag, woven bag or customer-demand packing. Establish the actual selected grade and delivered preparation, keeping the applicable moisture, ash and broken-rate specifications with full composition before ingredient approval.

Identify the Erjingtiao Preparation and Appearance

Erjingtiao is the stated pepper name, with dried style, raw processing, stick shape and red color. Confirm the actual delivered preparation with a sample, retaining the named grade and applicable product specification when comparing this ingredient with another chili.

Define the Flavor and Selected Heat Requirement

Strong and pungent chili flavor is a descriptor requiring confirmation for the actual ordered grade. Obtain the applicable pungency specification before evaluating the selected pepper preparation and its addition for the intended hotpot-dipping requirement.

  • Erjingtiao chili is the stated pepper identity.
  • Dried style describes the chili.
  • Raw processing is stated for the preparation.
  • Stick is the actual shape description.
  • Red is the stated color descriptor.

Agree the Moisture Ash and Broken-Rate Methods

Moisture is specified as 8-12%, maximum total ash as 3% and maximum broken rate as 1%. Confirm the applicable definitions and methods with actual-grade records for the delivered pepper, keeping the identified preparation explicit before acceptance.

Request Complete Composition and Food Records

Obtain the full ingredient list and processing information for the selected Erjingtiao grade. Request analytical or status documents needed by the hotpot requirement before approval, retaining those records with the named pepper identity and selected taste and heat specification.

Agree Customer Packing and the Actual Duration

Select the actual vacuum bag, woven bag or customer-demand packing format and establish its available scope. Keep the stated six-month shelf life with cool, dry storage and applicable package instructions, confirming supplier identity and current order terms alongside the complete composition and selected grade.