Ingredient List: Food Flavoring Substances, Food Flavor Carriers
Executive Standard: GB 30616-2020
Scope and Dosage: Applicable in flavorings, seasonings, puffed snacks, processed meat products, fillings, and catering foods. May be used appropriately according to production needs in all food categories (excluding foods listed in GB 2760 Table B.1 and other specified exceptions). Specific usage shall comply with GB 2760 requirements.
Usage Method: Agitate product thoroughly before directly blending with other ingredients.
Shelf Life: 12 months
Packaging Specifications: 5kg bag*2/drum (Inner package: composite polyethylene plastic bag; Outer package: HDPE drum)
Storage Conditions: Store sealed in cool, dry, ventilated area. Do not crush.
Product Description: This innovative product is developed from fresh natural chili peppers through traditional fermentation combined with extraction technology, matured and flavored via Maillard reaction. Its natural, persistent, temperature-resistant chili flavor delivers mellow spiciness without nasal/throat irritation and rich taste.
Sensory Indicators:
| Color and State | Red to reddish-brown viscous paste. |
| Aroma | Characteristic aroma of fermented chili paste. |
| Flavor | Intense distinctive taste of fermented chili paste. |
| Other | Congealing/viscosity may occur below 5°C; slight oil separation may appear above 30°C - natural physical phenomena. Mix thoroughly before use. |
Physico-chemical Indicators:
| Physico-chemical Indicators | Specification | Test Method |
| Moisture, g/100g | ≤80 | GB 5009.3 |
| Salt (as NaCl), g/100g | 8±2 | GB 5009.44 |
| Total acidity (as lactic acid), g/100g | ≤2 | Section 4.6 of GB 5009.51 |
| Capsaicin content, w/% | 10.0±0.2 | Appendix A.3 of GB 28314 |
| Heavy metals (as Pb), mg/kg | ≤10 | GB 5009.74 |
| Arsenic (as As), mg/kg | ≤3 | GB 5009.76 or GB 5009.11 |
| Coliforms, (MPN/g) | ≤15 | GB 4789.3 |
| Total plate count, (CFU/g) | ≤30000 | GB 4789.2 |
