Spicy Restaurant Steamboat Soup Base Powder | Chinese Hot Pot Seasoning
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When You'll Get It:Nov 30 - Dec 04
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Shipping & Support: In-stock items ship in 24 hours; custom orders ship per contract. Free shipping on orders over $10,000. For bulk buys, get a personal support rep and quick reimbursement if anything's defective.
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Shelf life18 months (listed storage)Packing typeBag , Bags in carton
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Storage Typecool and dry placeSpecification908g X 10bags
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Product TypeHot Pot Condiments
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IngredientsSalt, Monosodium Glutamate,RED Chili PowderContentSalt, Monosodium Glutamate,RED Chili Powder
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Instruction for Usecooking
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TasteSpicyPrimary IngredientSalt, Monosodium Glutamate,RED Chili Powder
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Shelf Life18 monthesWeight (kg)9.08
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Product nameSpicy reastaurant seamboat soup base Chinese hot pot seasoning
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KeywordsChinese hot pot seasoningFlavorSpicy Flavor
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UsageCooking Spicy Hotpot SoupPackage908g x 10bags per carton
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MOQ52cartonsPayment terms30% in advance and then the left before shipment
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CertificationGMP,QS,ISO,HACCPPackagingBag
Salt, monosodium glutamate and red chili powder form the ingredient declaration for this spicy hot-pot seasoning. Restaurant steamboat soup base is the product direction, with cooking spicy hot-pot soup as the named use. Begin the selection with the actual soup preparation and its ingredient requirements.
Review the ingredient declaration
Compare the stated ingredients with the composition requirements of your preparation. Request the complete product information needed for acceptance, including any particular ingredient criterion that affects the proposed use. Keep the selected soup-base reference with that review rather than assigning proportions from the general seasoning description.
Describe the restaurant soup requirement
Spicy flavor and Chinese-style hot-pot seasoning define the culinary direction. Explain the flavor and physical requirements of the soup being evaluated and request the applicable use directions for the proposed powder. Agree any preparation-specific criteria with the actual material reference.
What should the request include?
Identify the soup-base powder, intended hot-pot preparation and accepted ingredient requirements. Include the actual packing arrangement so the material and supply discussions concern the same product.
Review the carton and storage reference
Bag and carton packing accompany the seasoning. Cool, dry storage and eighteen months of shelf life are stated. Review handling instructions for the selected pack, and request relevant GMP, QS, ISO or HACCP documents where their product and supply scope determines acceptance.
