Production process of dehydrated green onions

In today's era of dehydrated vegetables, nutrition and health have become a popular trend. Among the processing and production of many dehydrated vegetables, dehydrated green onion is no exception and has also joined the ranks of dehydrated vegetables.

There are many dehydration processes for this kind of onion. In the process of its preparation, you must first understand its production process:

1. Trimming: Before dehydration, except for the seeds and pulp of melons, the selected raw materials must be rinsed with clean water, and the stems and dry leaves must be removed, and placed in a place without direct sunlight to dry. Then use a sharp knife to cut root vegetables such as radishes, potatoes, and onions into slices, dices or strips, and the rest are classified and bundled to make them neat and consistent for easy boiling. Potatoes and carrots, etc., also need to remove the skin, which can be treated with 1%~2% sodium hydroxide at room temperature or boiling water for 5~10 minutes.

2. Boiling: The boiling time varies according to the type of raw materials, and the degree is when the leaves become translucent or the raw materials become slightly soft. Over-boiling will cause great loss of nutrients and reduce the ability to rehydrate. The water in the pot should always be kept boiling during the blanching process, and the vegetables should be constantly turned over after being put into the pot to ensure that they are fully and evenly heated.

3. Water cooling: After the blanched vegetables are taken out of the pot, they should be immediately immersed in cold water to dissipate heat, and new cold water should be continuously poured in. When the water temperature in the basin is basically the same as the temperature of the poured water, the vegetables should be taken out, drained and then baked in the room.

4. Drying: When drying, spread the boiled and dried vegetables evenly on the baking tray, and then put them on the pre-set drying rack. Control the temperature at 32~42℃ and let them dry. Enter the drying room every 30 minutes to check the temperature. At the same time, keep turning the vegetables in the baking tray to speed up the drying speed. If the temperature is not appropriate, adjust the fire in time. Generally, after 11~16 hours, when the moisture content of the vegetables drops to about 20%, 0.1% sorbic acid or sodium bicarbonate, sodium benzoate and other preservatives and mildew-proof preservatives can be evenly sprayed on the surface of the vegetables. After spraying, they can be sealed.

5. Sealing: Put the dried vegetables into a large wooden cabinet (box) with a tight structure and seal them for about 10 hours to make the moisture content of the dried vegetables uniform.

6. Packaging: The dried vegetables out of the drying room should be sealed in plastic bags after cooling. Each 500 grams is a small bag and 50 kilograms is a large bag. And indicate the trademark, weight, name, and factory date for listing and sale.