- 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 stated commercial name in this dried red chili description for hotpot dipping. Confirm the actual supplied state and pepper preparation against the requirements of the food before applying its technical and handling references.
Commercial name and dried preparation
The dried-material description is red and stick-shaped, with raw/AD preparation and strong, pungent chili flavor. Treat Jinta as the commercial name and agree the actual pepper preparation and required profile for the dipping application.
Length, moisture and ash references
The technical values below belong to the described dried material. Confirm their parameter definitions, sampling and applicable material or batch test evidence before using them as acceptance criteria.
- The commercial ingredient name is Jinta dried chili.
- Length is referenced at 3–7 cm.
- Moisture is specified as ≤14%.
- Total ash is stated as ≤3.0%.
- Broken rate is given as 1% max.
- Hotpot dipping is the stated use direction.
Six-month handling for the described material
A six-month shelf-life reference accompanies storage in a cool and dry place. Confirm the supplied state and the selected package's handling applicability before planning around this dried-material reference.
Selected packing and acceptance documents
Vacuum bags and woven bags are described packing formats, with alternatives to agree. Include the actual material state and preparation, required profile, technical tests and package configuration in the enquiry.
Request complete ingredients and relevant process, intended-use and acceptance documentation wherever composition, treatment or approval determines selection. Any measured heat requirement should be specified and supported for the actual ingredient.
