Onion is a kind of multifunctional health food. Drying can effectively extend the shelf life of onions. Drying of onions and natural drying in the sun will make the skin of onions easily hot and necrotic, and the temperature is not controlled.
For large quantities, it is recommended to use air-energy onion drying equipment. Use medium and low temperature hot air to dry, and the moisture will be discharged in time. After drying, the onions will not change color and will have good rehydration.
Useful onion drying process
- Rinse the onions and select poor quality onions during the rinsing process.
- Slice the onions and arrange them evenly on the tray. Please do not stack them too much, which will affect the drying effect.
- drying
(1) Temperature: Vegetables generally have relatively high water content, so it is necessary to set constant temperature drying with non-low temperature hot air. High temperature will destroy the nutritional value of vegetables. The drying temperature of onions should not exceed 50℃, and the accident rate during drying should reach more than 20%. Drying can be carried out in multiple stages. At first, the temperature is set to 50-40℃, then 40-30℃, and then up to around 35℃.
(2) Drying time: The drying cycle of a batch of onions is about 15 hours, and rapid drying will destroy the quality of drying.
(3) Moisture: There is a certain amount of sugar in the moisture of vegetables, which makes it difficult to dehydrate. It is very important to control the rate of dehydration.
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