- Storage Typecool and dry placeSpecification100g(3.53oz)
- Product TypeSingle Herbs & SpicesIngredientschilli only
- ContentDried Red ChileInstruction for Usehotpot dipping
- Drying ProcessADStyleDried
- Processing TypeRawShapeStick
- Weight (kg)25Shelf Life24 month
- Model NumberRelia-01TypeChilli & Pepper
- Product NameDried Chilli Red Chile SecoFlavorStrong & Pungent Chilli Flavor
- Size7-9cmHot3000-5000SHU
- Moisture12% MaxImpurity0.3%max
- Broken Rate1%maxPackingvacuum bag, woven bag or as customers' demand
- CertificationISOColorRED
Bring the actual Sanying red chili ingredient into a restaurant cooking or hotpot-dipping brief. The purchase should connect the recipe's preparation and complete composition requirements with applicable technical and handling records.
Set the restaurant ingredient specification
Confirm the actual named pepper and supplied preparation against the relevant material records. Obtain the full ingredient and additive statement and agree any seed or stem criteria required by the restaurant operation.
The described size is 7-9cm and heat is 3000-5000SHU, with moisture of 12% Max, impurity of 0.3%max and broken rate of 1%max. Agree the methods, standards and actual product and selected-lot evidence for those ranges and maximum limits before accepting the ingredient.
Details to settle for the restaurant order
- Confirm the actual Sanying red chili identity.
- Agree the supplied preparation and seed criteria.
- State any stem acceptance requirement.
- Obtain the complete ingredient and additive statement.
- Confirm size and heat specification applicability.
- Check moisture, impurity and broken-rate methods.
- Request relevant treatment and ISO documents.
- Select packing and confirm the receiving plan.
Review actual preparation and 24-month storage
The shelf-life description is 24 months with storage in a cool, dry place. Confirm the product, preparation and actual packing conditions applicable to that period, together with the drying route, clarification of raw processing and any further treatment required by the operation.
Finish the cooking and hotpot decision
Where ISO documentation matters, obtain the applicable holder, issuer or standard, scope, validity and product or process relevance. Review those documents against the accepted formula, sensory and technical requirements, then select the actual packing format and agree commercial conditions for the restaurant ingredient.
