Erjingtiao Whole Dried Red Chili for Hotpot Ingredients

Specify the whole dried Erjingtiao red chili preparation needed for hotpot dipping. If the operation calls for flakes, agree a separate prepared-form specification and acceptance before choosing that material.

Describe the whole pods you require

Confirm the actual pod, seed and stem conditions and obtain the full ingredient/additive declaration. Erjingtiao is the written ingredient name; any additional identity requirement needs applicable evidence for the material being offered.

• Whole dried Erjingtiao red chili for the intended hotpot-dipping operation.
• Actual pod condition and agreed seed or stem requirements.
• Complete ingredient records and any additional identity acceptance.
• A separate actual prepared-form specification if flakes are required.
• Moisture, total-ash and broken-rate methods applicable to the preparation and lot.
• Real preparation records, ISO relevance, packing and six-month receiving conditions.

Review the moisture and maximum limits

Moisture is described as 8–12%, with total ash at 3% maximum and broken rate at 1% maximum. Agree the standards, methods and selected-lot applicability of these distinct criteria before accepting the offered preparation.

State any heat requirement explicitly

A hot or pungent description does not provide a numeric heat grade. Set out the sensory or measured heat condition the recipe operation needs and request the relevant evidence for acceptance.

Link handling to the actual preparation

The described shelf life is six months with storage in a cool, dry place, requiring actual preparation, packaging and receiving applicability. Clarify AD and raw processing within the actual drying/preparation sequence, request any additionally required treatment records and check the holder, issuer or standard, scope, validity and product/process relevance of required ISO documents before agreeing actual packing and commercial terms.