Frozen Diced Onion

Grade a bulk packing iqf frozen 1cm*1cm diced white onion

Specification

Product Name:	market price high quality frozen diced cut spring onion
Specification:	4-6mm
Origin:	China,Shandong
Physical Properties:	Size<3mm:Max 3% Size>7mm:Max 3% Broken pieces:Max 5% Clumps:Max 3% Total rejection rate:Max 10%
Packing:	1*10kg/carton with blue liner or as your requirement
Loading Capacity:	18-25 tons per 40 feet container according to different package; 10-12tons per 20 feet container

 

 

 

Production Process and Processing Technology of Frozen Diced Onions

Introduction

Frozen diced onions are widely used in the food industry for their convenience, shelf-life, and consistent quality. 

The production of frozen diced onions involves several stages, from harvesting to processing and packaging. In this article, 

we will describe the production process and processing technology of frozen diced onions in detail.

Harvesting and Transporting

The first stage of the production process is harvesting the onions. Onions are usually harvested in the late summer or early fall

 when the leaves begin to turn yellow and fall over. After harvesting, the onions are sorted, trimmed, and inspected for quality. 

The onions are then transported to the processing plant by truck or train.

Washing and Peeling

At the processing plant, the onions are washed, usually with water, to remove any dirt or debris. The washing process may be done 

manually or with the use of mechanical equipment. After washing, the onions are peeled. There are several methods for peeling onions, 

including hand peeling, mechanical peeling, and steam peeling.

Cutting and Dicing

Once the onions are peeled, they are cut into slices or chopped into diced pieces. The size and shape of the diced pieces depend on the

 customer's specifications. The cutting and dicing process can be done manually or with the use of mechanical equipment. It is important to 

maintain a consistent size and shape of the diced pieces to ensure that the onions cook evenly and look attractive in the final product.

Blanching

After the onions are diced, they are blanched. Blanching involves briefly boiling or steaming the onions in hot water. Blanching helps to 

remove any residual dirt, bacteria, or enzymes on the onions and also helps to preserve their color, texture, and flavor. The blanching time 

and temperature depend on the size and type of onions being used.

Cooling and Freezing

After blanching, the onions are cooled rapidly using cool water or cold air. Cooling the onions quickly helps to prevent them from overcooking 

and losing their texture and flavor. Once cooled, the onions are frozen using a blast freezer or a fluidized bed freezer. The freezing process helps 

to preserve the quality and freshness of the onions by preventing the growth of bacteria and other microorganisms.

Packaging and Storage

Once the onions are frozen, they are packaged into bags or boxes. The packaging material should be able to withstand the freezing temperatures 

and protect the onions from moisture and contamination. The packaged onions are then stored in a freezer at a temperature of -18°C or below. 

Frozen diced onions can be stored for several months without loss of quality or nutritional value.

Quality Control

Throughout the production process, quality control measures are taken to ensure that the frozen diced onions are of a high quality. Quality 

control measures may include visual inspection, microbiological testing, and chemical analysis. Any onions that do not meet the quality standards 

are rejected and discarded.

Conclusion

The production process and processing technology of frozen diced onions involve several stages, from harvesting to processing and packaging. 

Each stage of the process must be carefully controlled to ensure the quality and consistency of the final product. Frozen diced onions are an essential

 ingredient in many food products and their convenience, shelf-life, and consistent quality make them a popular choice in the food industry.

 

 

 

 

 

Related Product

Transport

Packaging:

(1) Pack size: 1kgx10 per carton.

(2) Pack type: Corrugated export standard outer case, no nails, flaps are to be sealed with self-adhesive freezer stable tape, the cartons is waterproof, new polythene food grade liner.

(3) Labeling: normal one includes product description, country of origin, weight, product date(dd-mm-yy), and best Before date.

 

Storage and shelf life conditions: products must be kept at a temperature of minus 18DC or less to maintain their required condition and attain a shelf life of 24 months in unopened packs.

 

FAQ

Can your factory print or emboss my own logo on the package?

Yes, we can print or emboss the logo on the package, and in fact we have very rich experience for many years.

Have you ever exported your products to our country before?

Our products have been sent to: North America, South America (Uruguay, Panama, Brazil), Australia, Asian, Russia, the EU, and the Middle East (Dubai, Iran, Saudi Arabia)

What's the cultivation of the item?

It's common and open air, we can supply organic one.

 

Why Choose Us

All our products are HACCP/ISO approved, some of our products are BRC/KOSHER approved and are audited annually by an external state–approved agency. We make sure every step from raw materials to finished products is quality and safety guaranteed.

 

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