Sanying Red Chili for Hotpot Dipping, Dried Raw

Dried raw red chili pepper is described as Sanying for hotpot dipping, with a 7-9 cm size and stick shape. Establish the actual named grade and delivered preparation, keeping the selected heat and physical specifications with complete ingredient composition before approval.

Identify the Sanying Preparation and Size

Sanying is the declared pepper identity, with dried style, raw processing and red color. Confirm the actual identified pepper and applicable 7-9 cm dimension with a sample, retaining the named grade when comparing the ingredient with another chili preparation.

Agree the Selected Hotpot Heat Requirement

The full heat range is 3,000-5,000 SHU, with strong and pungent chili flavor as a descriptor. Obtain the actual ordered pungency specification and analytical basis before evaluating the selected pepper and its addition for the intended hotpot-dipping requirement.

• Sanying is the declared chili identity.
• Dried style describes the pepper.
• Raw processing is stated for the preparation.
• Red is the actual color descriptor.
• Stick is the stated shape.

Keep Physical Limits with Their Applicable Methods

Maximum moisture is specified as 12%, maximum impurity as 0.3% and maximum broken rate as 1%. Agree the relevant definitions and methods with actual-grade records, retaining the identified preparation and dimension basis before ingredient acceptance.

Obtain Composition and Applicable Food Records

Request the complete ingredient list and processing details for the actual selected Sanying grade. Obtain analytical or status documents required by the hotpot inquiry, keeping those records with the named pepper identity and selected taste and heat specification before approval.

Agree the Package and Cool Dry Handling Scope

For the selected chili grade, confirm the actual vacuum bag, woven bag or customer-demand package and its available scope. Obtain package instructions for the stated 24-month duration in cool, dry storage, confirming supplier identity and current order terms alongside the complete composition.