Dehydrated onion slices are made from green onions and processed by advanced technology. After dehydration, the flavor and sweetness are improved, and the quality is light, easy to eat, and the storage time is greatly extended. So how does it make it? What about?
1. Raw materials should be selected from vegetable varieties with rich meat quality. Prior to dehydration, the best should be strictly selected to remove the inferior parts, and the pests, rot, and shriveled parts should be eliminated. 80% maturity is appropriate, and overripe or underripe ones should also be selected. Except for melons, other types of vegetables can be rinsed with clean water, and then dried in a cool place, but not exposed to the sun.
2. Cutting and blanching will cut the cleaned raw materials into slices, silks, strips and other shapes according to product requirements. When pre-cooking, it depends on the different raw materials. The ones that are easy to be boiled are blanched in boiling water, and those that are not easy to be boiled are boiled in boiling water (the water temperature is generally above 150°C) for a while. The general blanching time is 2 to 4 minutes. For leafy vegetables, blanching is not recommended.
3. Vegetables that have been pre-cooked in cold, drained water should be cooled immediately (usually rinsed with cold water) to quickly drop to room temperature. After it is cold, in order to shorten the drying time, you can use a centrifuge to shake water, or you can use a simple manual method to press and drain.
4. Drying should determine different temperature, time, color and moisture content during drying according to different varieties. Drying is generally carried out in a drying room. The drying temperature ranges from 65°C to 85°C, drying at different temperatures and gradually cooling down.
5. Sub-inspection and packaging Dehydrated onion shreds can be packaged in plastic bags, sealed and boxed, and then put on the market.
After this series of production processes, dehydrated onion shreds are ready, which not only retains its original nutrients, but also tastes better than before.