Whole Dried Red Chili Pepper for Hotpot Ingredients
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Product description
  • Storage Type
    cool and dry place
    Specification
    100g(3.53oz)
  • Product Type
    Single Herbs & Spices
    Ingredients
    chilli only
  • Content
    Dried Red Chile
    Instruction for Use
    hotpot dipping
  • Drying Process
    AD
    Style
    Dried
  • Processing Type
    Raw
    Shape
    Stick
  • Weight (kg)
    25
    Shelf Life
    6 month
  • Type
    Chilli & Pepper
    Name
    Erjingtiao chili
  • Flavor
    Strong & Pungent Chilli Flavor
    Moisture
    8-12%
  • Total Ash
    3%max
    Broken Rate
    1%max
  • Packing
    vacuum bag, woven bag or as customers' demand
    Certification
    ISO
  • Color
    RED

A hotpot-dipping order for whole dried red chili needs the actual named material to be agreed. Define its identity, full formula and pod preparation before accepting the requirements for the recipe operation.

Confirm the material behind the order

Obtain applicable identity records and the complete ingredient/additive declaration for the material being offered. Agree the actual pod, seed and stem conditions before a named-grade or use recommendation.

  • Whole dried red chili identity and the actual named material required.
  • Complete composition and the preparation needed for hotpot dipping.
  • Agreed pod, seed and stem conditions for the supplied ingredient.
  • Moisture, total-ash and broken-rate methods applicable to the actual preparation and lot.
  • Any required sensory or measured heat condition and relevant evidence.
  • The real preparation route and required ISO document relevance.
  • Actual packing and six-month cool/dry receiving applicability.

Apply the three technical criteria separately

The described moisture range is 8–12%, total ash is 3% maximum and broken rate is 1% maximum. Review the definitions, methods and standards and confirm actual named-preparation/selected-lot applicability; the limits do not provide results for an unselected order.

Plan the six-month receiving requirement

The shelf-life description is six months with storage in a cool, dry place. Establish the actual preparation, packaging and receiving conditions applicable to that period, and agree any additional sensory or measured heat acceptance the operation needs.

Complete the preparation records

Clarify AD and raw processing within the real drying/preparation sequence and obtain additionally required treatment records. Where ISO documents are needed, check the holder, issuer or standard, scope, validity and product/process relevance before agreeing actual packing and commercial acceptance.

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