Dried Tianying Red Chili Rings with Plant Aroma

Dried red chili rings have Tianying as their commercial name, with spicy and Plant Aroma sensory descriptions. Agree the actual ring and seed preparation, complete ingredients and cooking recipe before comparing material for acceptance.

Define sensory and physical acceptance

Assess spicy taste and Plant Aroma in the intended recipe using representative material. State the sensory acceptance required for that preparation without assuming a numerical result from the descriptions. Keep specification 1mm,2mm separate from graininess 2mm,1mm. Each reference needs actual measured axes, criteria, methods, material parts and lots established; the list notation does not select two supplied grades or a combined range.

• Cooking form: dried red chili rings.
• Commercial name: Tianying chilli.
• Taste descriptions: spicy and Hot Spices, requiring actual recipe assessment.
• Aroma reference: Plant Aroma, subject to sensory acceptance.
• Heat reference: 15000–20000 SHU, with the relevant analytical method and lot result.
• Steam sterilization: a treatment reference requiring actual execution, parameters and applicability to confirm.
• Packaging references: box and bag, with the actual configuration to agree.

Confirm actual preparation

Obtain usable food preparation instructions and the process documents that apply to the accepted material. Confirm actual steam-treatment execution and parameters for the relevant lot before making a treatment decision.

Agree storage and package

Specify actual cool, dry temperature and humidity together with the chosen box or bag, closure and handling. Confirm the 24-month basis for that process, material and package, including instructions after opening.

Record the selected ring preparation and accepted lot with the physical, heat and sensory criteria. Relevant intended-use documentation should concern that same actual material and preparation.