Jinta Whole Dried Red Chili Pods for Ingredient Preparation
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Product description
  • Storage Type
    cool and dry place
    Specification
    100g(3.53oz)
  • Product Type
    Single Herbs & Spices
    Ingredients
    chilli only
  • Content
    Dried Red Chile
    Instruction for Use
    hotpot dipping
  • Drying Process
    AD
    Style
    Dried
  • Processing Type
    Raw
    Shape
    Stick
  • Weight (kg)
    25
    Shelf Life
    6 month
  • Type
    Chilli & Pepper
    Name
    Jinta Dried Chili
  • Flavor
    Strong & Pungent Chilli Flavor
    Moisture
    ≤14%
  • Total Ash
    ≤3.0%
    Broken Rate
    1%max
  • Packing
    vacuum bag, woven bag or as customers' demand
    Certification
    ISO
  • Size
    3-7cm
    Color
    RED

Review Jinta whole dried red chili as the ingredient required for an agreed preparation. Set the actual named material, complete composition and physical pod condition before accepting a particular supply.

Agree the whole-pod condition

Specify the stem and seed requirements needed by the receiving operation. Obtain a complete ingredient and additive statement and agree any further preparation expected before the pods enter the intended process.

Assess dimensions and technical limits

The written size criterion is 3–7cm, with moisture ≤14%, total ash ≤3.0% and broken rate 1% maximum. Confirm dimensional basis, parameter meanings, measurement methods and relevant standards, with selected-lot evidence for the actual named whole material.

  • Actual Jinta ingredient specification and full formula.
  • Whole-pod, stem and seed acceptance.
  • Dimension basis and applicable technical methods.
  • Relevant standards and selected-lot evidence.
  • Sensory requirements and intended preparation.
  • Actual processing, package and receiving conditions.

Set the required sensory acceptance

Describe the sensory and heat requirements of the application independently. Request applicable product information for those requirements rather than assuming a particular grade before acceptance.

Review the intended hotpot preparation

Obtain drying, raw-processing and any further-treatment records for hotpot-dipping preparation. Evaluate that use against the accepted composition, supplied pod condition and actual process needs of the operation.

Connect records with six-month handling

For the stated six-month shelf life, confirm packaging and receipt arrangements for storage in a cool, dry place. Review any required ISO holder, issuer or standard, scope, validity and product/process records before agreeing vacuum bag, woven bag or customer-required packing.

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