Yidu Dried Red Chili for Hotpot Preparation
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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
  • Model Number
    Relia-03
    Type
    Chilli & Pepper
  • Name
    Yidu Chilli
    Flavor
    Strong & Pungent Chilli Flavor
  • Size
    8-18cm
    Moisture
    14% Max
  • Total Ash
    3%max
    Broken Rate
    1%max
  • Packing
    vacuum bag, woven bag or as customers' demand
    Certification
    ISO
  • Hot
    4000 SHU
    Color
    RED

Yidu is the stated commercial name for this dried red chili described for hotpot dipping. Raw and AD are its preparation descriptions, with a stick form, red color and strong, pungent chili flavor. Agree the actual pepper preparation and full ingredients.

Commercial material and food requirements

Identify the actual chili preparation needed by the food. The commercial name should accompany a clear material specification and process brief.

Length and heat for comparison

The dimensional and heat references should be assessed for the offered ingredient. Agree applicable sampling, methods and material or batch tests before acceptance.

  • The length reference is 8–18 cm.
  • Heat is stated at 4000 SHU.
  • Moisture is referenced at 14% max.
  • Total ash has a 3% maximum reference.
  • Broken rate is stated at 1% max.

Define material acceptance criteria

Establish the parameter definitions and evidence required for moisture, ash and breakage. Include any additional sensory or processing criteria needed for the actual dipping preparation.

Six-month cool and dry handling

The shelf-life reference is six months in a cool and dry place. Confirm the actual material, process and selected-package basis for that period.

Selected bag configuration

Vacuum bags and woven bags are described formats. Agree the configuration and any alternatives for the actual preparation and handling needs.

Complete the ingredient enquiry

Bring actual preparation, required profile, technical criteria and package needs together. Obtain relevant process, intended-use and approval documentation where composition, treatment or a defined acceptance standard determines suitability for the food.

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