Onions are a frequently used vegetable, but compared to whole onions, chopped onions are more convenient in practical applications. They can be used as a basic ingredient or directly in stir-fries, seasonings, and sauces. Therefore, in food processing plants and central kitchens, efficiently and consistently chopping onions in large quantities has become a crucial production step.
So, what is the onion chopping process in bulk? This article will systematically introduce the main processes of onion chopping from a practical production perspective, including key steps such as peeling, washing, and chopping.
1. Onion Peeling
Onions are usually covered with a dry outer skin. If not peeled, this not only affects the taste but may also introduce impurities, impacting the quality of the finished product. Onion peelers use airflow to effectively remove the onion skin, achieving a peeling rate of up to 95%.
The key objectives of peeling are:
Minimize the loss of edible portions
Ensure the onion surface is clean and free of residual skin
Provide a good foundation for subsequent washing and chopping.
2. Onion Washing
Even after peeling, onions may still have dirt and debris on their surface, so washing is an essential step.
The main purposes of washing are:
To remove dirt, dust, and impurities.
To reduce the microbial load and improve food safety.
To reduce the amount of impurities entering the chopping equipment and protect the equipment’s blades.
3.Onion Chopping
Chopping is the core step in the entire process, determining the particle size, appearance, and applicable scenarios of the chopped onions.
① chopping specification requirements
Different applications have different requirements for the size of the chopped onions. For example:
Seasoning or sauce processing: finer, more uniform chopped onions.
Stir-frying or side dish preparation: more pronounced particle texture.
② chopping method
Bulk chopping of onions is usually done using an onion chopper, which has the following characteristics:
Fast chopping speed, continuous feeding capability.
Chopping size can be achieved by changing the blades or adjusting the parameters.
During the chopping process, please note the following:
Control the feeding speed to avoid clogging.
Keep the blades clean and sharp to prevent water from being squeezed out.Avoid over-chopping to prevent excessive damage to the onion tissue.