- 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
- TypeChilli & PepperNameJinta Dried Chili
- FlavorStrong & Pungent Chilli FlavorMoisture≤14%
- Total Ash≤3.0%Broken Rate1%max
- Packingvacuum bag, woven bag or as customers' demandCertificationISO
- Size3-7cmColorRED
Jinta is the commercial name for this dried red chili used in hotpot dipping. The material is described as red and stick-shaped, with AD as the drying description. Confirm the actual treatment and flavor profile required for the food as part of the ingredient brief.
Preparation and required dipping profile
Specify the pepper preparation, treatment and heat or flavor requirement that the actual material needs to meet. Keep the commercial Jinta name connected to an applicable material specification rather than using it as a complete sensory or processing standard.
Own length and acceptance references
The length and technical references below belong to this description. Agree parameter definitions, sampling and relevant material or batch tests before accepting them for a purchase.
- The ingredient is commercially described as Jinta dried chili.
- Length has a stated 3–7 cm reference.
- Moisture is given as ≤14%.
- Total ash is referenced at ≤3.0%.
- The broken-rate reference is 1% max.
Six-month storage and selected packing
The stated shelf-life reference is six months, with storage in a cool and dry place. Vacuum bags and woven bags are described formats; confirm the selected configuration and its handling applicability to the actual pepper material.
Information for a Jinta enquiry
Include the required preparation and treatment, dipping profile, applicable tests and packing needs, with any alternative packaging request to agree. Obtain complete ingredients and relevant process, intended-use and acceptance documents whenever composition, treatment or an approval requirement affects selection.
