The production of fried onions requires not only a careful frying process, but also de-oiling to ensure the taste and health of the finished product. But how do you remove oil from fried onions? Factories usually use special de-oiling equipment to ensure that each piece of onion has just the right amount of oil.
The principle of degreasing fried onions:
During the frying process, a large amount of oil will be absorbed on the surface of onions. In order to reduce the oil content, deoiling is usually required. Most factories use a special deoiling machine, and its working principle is as follows:
The excess oil on the surface of the fried onions is thrown out through the centrifugal force of high-speed rotation, and the oil attached to the surface of the onions is quickly removed.
Why deoiling?
Improve the taste of onions: If fried onions contain too much oil, it will affect their taste and make consumers feel greasy. Deoiling can effectively reduce the oil content and make onions more crispy.
Health considerations: Excessive fat intake is harmful to human health. Deoiling can effectively reduce the fat content in the finished product, which meets the requirements of modern consumers for healthy diet.
Extend the shelf life: The onion after deoiling are not easy to get damp and soften during storage, and the shelf life will be longer. Removing oil helps prevent the oxidation and deterioration of onions, maintaining their freshness and taste.
In addition to de-oiling, the following processes are also very important for onion processing:
Material selection and preparation: The raw materials for producing fried onions are mainly fresh onions. First, the factory will select high-quality onions, peel them and wash them. After washing, the onions will be cut. Common cutting methods include cutting into slices or dices to ensure even heating during frying.
Frying: During frying, onions are placed in frying machine, usually at a temperature between 170°C and 190°C. The frying time is usually 2 to 5 minutes, so that the onion slices are golden and crispy on the surface, while still retaining some moisture inside to enhance the taste.
Cooling: The de-oiled onions are sent to the cooling area. Cooling usually uses air cooling or flowing cold air to quickly cool the fried onions to avoid moisture caused by heat, thus maintaining a crispy taste.
Packaging and storage: According to different needs, fried onions will be packed into bags or boxes of different specifications and sealed.