- Storage Typecool and dry placeSpecification100g(3.53oz)
- Product TypeSingle Herbs & SpicesIngredientschilli only
- ContentDried Red ChileInstruction for Usehotpot dipping
- Drying ProcessADStyleDried
- Processing TypeRawShapeStick
- Weight (kg)25Shelf Life6 month
- Model NumberRelia-03TypeChilli & Pepper
- NameYidu ChilliFlavorStrong & Pungent Chilli Flavor
- Size8-18cmMoisture14% Max
- Total Ash3%maxBroken Rate1%max
- Packingvacuum bag, woven bag or as customers' demandCertificationISO
- Hot4000 SHUColorRED
Bring Yidu whole dried red chili into the ingredient brief with its actual preparation and technical acceptance requirements. Agree the named material, complete composition and physical pod condition before relying on a particular grade.
Set the physical and heat specification
The size description is 8–18cm and heat is 4000 SHU. Establish the dimensional basis, measurement methods and relevant standards, with selected-lot evidence for the actual named whole preparation.
Review the distinct technical limits
Moisture is 14% maximum, total ash 3% maximum and broken rate 1% maximum. Confirm what each parameter means for the actual material and agree its method, standard and lot evidence before using it for receiving acceptance.
- Actual named Yidu material and full formula.
- Whole-pod, stem and seed preparation.
- Size basis and heat measurement acceptance.
- Distinct moisture, total-ash and broken-rate methods.
- Intended use, actual process and handling records.
Connect preparation with the hotpot requirement
Review hotpot-dipping use against the accepted ingredient and additive statement and the physical preparation needed by the operation. Obtain the actual drying and raw-processing route and any further treatment or cutting requirement before assessing that use. Any additional preparation should form part of an agreed specification for the actual material.
Plan records and the six-month receiving period
Apply the written six-month shelf-life description with agreed packaging and receiving arrangements for a cool, dry place. Where ISO documentation is required, review holder, issuer or standard, scope, validity and product/process applicability before agreeing vacuum bag, woven bag or customer-required packing. Keep those records with the accepted whole-ingredient specification and handling plan.
