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Dehydrated Onion Production Process

Dehydrated onion production process
1. Selection of raw materials   Choose vegetable varieties with rich meat quality. Before dehydration, you should strictly select the best and remove the inferior, and remove the pests, rot, and shriveled parts. 80% maturity is appropriate, and overripe or underripe should also be selected. Except for melons, other types of vegetables can be rinsed with clean water, and then placed in a cool place to dry, but should not be exposed to the sun.
2. Cutting, blanching, cutting the cleaned raw materials into slices, silks, strips, etc. according to product requirements.
shape. 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℃) for a while. The general blanching time is 2 to 4 minutes. Leafy vegetables are best not blanched.
3. Cooling, draining and pre-cooking vegetables should be cooled immediately (usually rinsed with cold water) to quickly drop to room temperature. After cooling, in order to shorten the drying time, you can use a centrifuge to shake the 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.
5. Sub-inspection and packaging: After the dehydrated vegetables meet the requirements of the Food Sanitation Law, they can be sub-packaged in plastic bags, sealed and boxed, and then marketed
dehydrated vegetables

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