Dried Sliced Red Chili Threads for Cooking

Product description
  • Storage Type
    cool and dry place
    Specification
    0.5mm(0.02in)
  • Product Type
    Single Herbs & Spices
    Ingredients
    chili
  • Content
    chilli thread
    Instruction for Use
    can be used for cooking
  • Drying Process
    AD
    Style
    Dried
  • Shape
    Sliced
    Weight (kg)
    1
  • Shelf Life
    1 year
    Model Number
    T3001
  • Certification 1
    HACCP
    Product Name
    Pure Natural Smoked Chili Thread Chinese Red Chili Thread Dried Shred
  • SHU
    3000-5000
    Sterilization method (optional)
    Steam Sterilization
  • Graininess
    0.5mm
    Packing
    20kg,25kg,1kg,5kg,5BL or OEM
  • Shipping Way
    By Air Shiping or By Sea Shipping
    Certification 2
    Halal
  • Colour
    Red Colour
    Feature
    Healthy
  • Color
    red

Dried sliced red chili threads are a cooking ingredient with an AD drying description. Define the strand preparation and recipe acceptance you need, then agree the actual material, complete composition and processing before selecting a lot.

Set a cooking requirement

Identify the intended recipe, addition stage and usable food preparation instructions. Assess representative threads under those conditions and record the accepted strand appearance together with the relevant material and lot identity.

  • Ingredient: dried red chili threads with a sliced presentation.
  • Use: cooking, with the actual recipe and preparation agreed.
  • Heat reference: 3000–5000 SHU, subject to analytical method and lot applicability.
  • Drying: AD; actual processing steps and treatment need confirmation.
  • Steam sterilization: optional treatment requiring a separate decision.

Define both physical references

The specification is 0.5mm (0.02in), with a separate 0.5mm graininess reference. For each, establish the actual measured axis, criterion, method, material part and applicable lot before choosing a strand specification.

Neither notation alone determines a selected strand width. The physical assessment and heat result should concern the same accepted material and preparation as the cooking trial. Record the actual lot identity and accepted strand condition with the recipe evaluation and technical results.

Agree heat and treatment

Use the full SHU range with an applicable analytical method and representative lot result. Confirm any required treatment, usable preparation and relevant process and intended-use documents before acceptance.

Confirm the storage period

Specify actual cool, dry temperature and humidity, chosen packaging and opening/handling instructions. Obtain the one-year basis for that process, material, package and lot rather than adopting a period without its conditions.