Dehydrated onions are made of high-quality onions produced by green onion planting bases as raw materials, processed by international leading technology, and are pure natural products.
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 to remove the seeds and flesh, 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 and blanching ,cut 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°C) for a while. The general blanching time is 2 to 4 minutes. It is best not to blanch the leafy vegetables.
3. Cooling, draining, and pre-cooking vegetables should be cooled immediately (usually with cold water), so that they can 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 the drying room
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