Whole Dried Red Chili for Hotpot Preparation
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Product description
  • Variety
    chili pepper
    Storage Type
    cooler storage
  • Specification
    0.5mm(0.02in)
    Product Type
    Single Herbs & Spices, Hot Pot Condiments
  • Ingredients
    free
    Content
    100% chili
  • Instruction for Use
    do not eat directly
    Drying Process
    AD
  • Style
    Dried
    Processing Type
    Raw
  • Shape
    Piece
    Weight (kg)
    20
  • Shelf Life
    24months
    Type
    Chilli & Pepper, pepper/chilli
  • Certification
    HACCP
    Color
    red, red
  • shape
    piece/powder/crushed/flakes/ring
    Taste
    Spicy
  • Packaging
    Bag
    Primary Ingredient
    chilli
  • Certification1
    QS
    Certification2
    HALAL

Set a hotpot ingredient specification for the actual whole dried red chili and the pod preparation you need. Accept complete composition, stem and seed requirements and sensory evidence before choosing processing and package arrangements.

Define the actual material

Obtain a full ingredient and additive statement covering the proposed chili. Agree pod presentation and acceptable stem and seed condition for the receiving recipe.

Establish sensory and physical acceptance

Evaluate the spicy description against actual sensory criteria for the supplied preparation. Set any required physical or heat criterion through suitable methods and selected-lot evidence covering that ingredient.

Confirm preparation before eating

Agree applicability of AD drying and Raw processing to the actual material and route. Direct eating is excluded; establish the further preparation needed by the intended food operation before ingredient acceptance.

Questions for the hotpot specification

  • Which actual chili and complete formula apply?
  • What pod and stem condition is required?
  • Which seed and sensory criteria are accepted?
  • What method and selected-lot evidence cover the material?
  • Which actual route and further preparation are required?
  • What document scope and cooler temperature apply?
  • Which package and receiving conditions are accepted?

Check relevant procurement records

Requested HACCP, QS or Halal documents need holder, issuer or standard, scope and validity. Confirm applicability to the actual product and processing operation before accepting the procurement requirement.

Apply the storage period to receiving

For 24months, agree a cooler-storage temperature and suitable package and receiving conditions. Finalize packing after the formula, actual pod preparation, technical, process and handling criteria are settled.

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