Red onion minced

Dehydrating Red onions by using a hydroscopic method removes the liquid but leaves behind the flavor. These can be reconstituted and then used as you would a fresh onion. To reconstitute, soak in water for fifteen to twenty minutes. Drain any excess liquid before use or save this liquid to add some extra flavor to soups, stocks, gravies or sauces.

Size : 1mm to 3mm, 2mm to 4mm

Quality : Available in A Grade, B Grade, Commercial Grade & Customize

Packing Details : 20kg strong poly bag.

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SPECIFICATIONS STANDARD SPECIFICATION OF RED ONION MINCED
MOISTURE CONTENT 6% max
HOT WATER INSOLUBLE 20% max
ASH CONTENT 4% max
ACID INSOLUBLE ASH 0.5% max
MAJOR DEFECTS 1% max
FOREIGN MATTER NIL
MICROBIOLOGICAL ANALYSIS
T.P.C. Onion<300,000/G
COLIFORMS <100/G
E.COLI NIL
MOLDS & YEASTS Onion<1000/G
STAPH.AUREUS <100/G
B.CEREUS <100/G
SALMONELLA NIL/25 G