Audit Facility Credentials
Magong City Facility Protocol

Maritime microclimate aging as a measured bio-chemical discipline

Fermentation schedules calibrated to seasonal humidity and maritime wind velocities of Penghu. Every batch governed by strict thermal thresholds and verified salt ratios.

240d

mean curing cycle

100%

traceable origin

121°C

pasteurization peak

Production Stages

Four-stage manufacturing protocol

01
02
03
04

Intake inspection

Fermentation

Hot blending

Seal testing

Rigorous grading of sun-cured chilis and coastal seafood reserves against strict moisture and purity benchmarks.

Controlled aging cycles exposed to Penghu maritime winds, allowing natural microflora conversion over months.

Precision thermal integration of aromatic oils, fermented pastes, and spices under constant agitation.

Double-stage thermal pasteurization verifying commercial shelf stability without synthetic preservatives.

Operational Rule

We measure flavor by fermentation time and salt ratio, not additives.

DIAN JIANG JIA PRODUCTION LEDGER

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