- Model NumberT3001Brix (%)free
- Primary IngredientChiliTastespicy
- Varietydried chilliWeight (kg)10
- AdditivesnoStorage Typecool and dry place
- Specification0.4mm(0.02in)Shelf Life24months
- IngredientsnoContentchilli thread
- Instruction for Usecan be used for cookingCertification 1HACCP
- Product NamePure Natural Smoked Chili Thread Chinese Red Chili Thread Dried ShredSHU3000-5000
- Sterilization method (optional)Steam SterilizationGraininess0.5mm
- Packing20kg,25kg,1kg,5kg,5BL or OEMShipping WayBy Air Shiping or By Sea Shipping
- Certification 2Halal
Cooking recipes can define a dried red chili thread ingredient through its actual preparation, composition and technical criteria. Agree those requirements before choosing the treatment, documentation and receiving package for the proposed threads.
Describe the thread preparation
Ask for the complete ingredient and additive formula. Identify the thread presentation the cooking operation needs and the preparation it intends to receive before use.
Review dimensions on separate bases
Assess 0.4mm separately from 0.5mm for the actual chili threads. Agree the measurement axis, relevant method and selected-lot applicability rather than choosing a dimension without its measurement basis.
Connect heat and sensory acceptance
Use 3000–5000SHU with a suitable heat method and records covering the actual preparation and lot. Evaluate the spicy taste description through sensory acceptance for that material and the receiving recipe.
Set the cooking ingredient criteria
- Actual threads and full composition.
- Required thread preparation.
- Separate dimension axes and methods.
- Heat evidence and sensory acceptance.
- Actual treatment and applicable documents.
- Receiving package and storage conditions.
Agree the actual treatment route
Confirm drying, processing and further preparation required before the intended cooking use, including applicability of any smoking treatment. Optional steam sterilization needs selection and suitable process documentation for the supplied ingredient.
Check requested HACCP or Halal records for holder, issuer or standard, scope and validity. Establish their relevance to the actual threads and processing operation.
Plan storage and packing together
For 24months, accept a cool and dry place with relevant package and receiving conditions. Settle packing against the agreed formula, dimension, heat, sensory and actual preparation brief.
