Whole Dried Red Chili for Hotpot Recipes
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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

Hotpot recipes need an ingredient brief that identifies the actual whole dried red chili and its preparation. Agree complete composition, pod and sensory criteria before selecting the process and receiving conditions for that supply.

Define formula and pod acceptance

Ask for the full ingredient and additive composition of the proposed chili. Specify acceptable pod presentation, stem and seed condition and any physical criteria relevant to the supplied preparation.

Set sensory and technical requirements

Evaluate the spicy description through actual sensory acceptance for the receiving recipe. Any required heat criterion needs suitable methods and selected-lot evidence covering that actual material. Make the sensory preparation and applicable sampling basis part of the acceptance discussion.

Prepare the hotpot ingredient checklist

  • Actual whole chili and complete composition.
  • Pod, stem and seed acceptance.
  • Physical and sensory criteria.
  • Relevant method and selected-lot evidence.
  • Actual route and preparation before eating.
  • Document scope and cooler package plan.

Agree the actual processing route

Confirm AD drying and Raw processing applicability for the supplied ingredient and further preparation needed by the hotpot recipe. The material must not be eaten directly; agree the receiving operation's preparation before ingredient acceptance.

Identify which actual preparation the technical and process records cover. Connect the records with the material and recipe requirements before completing the ingredient selection.

Check documents and cooler storage

For requested HACCP, QS or Halal conditions, verify holder, issuer or standard, scope, validity and actual product/process relevance. Use 24months with an agreed cooler-storage temperature and suitable package and receiving conditions, then finalize packing against the accepted formula and preparation brief.

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