Process flow of dehydrated products
The following processes are commonly included in the process flow for creating dehydrated fried onion and garlic products, such as fried flakes, minced, granules, and powder
1
Washed and sorted
To eliminate any spoilt or broken bulbs as well as any dirt, stones, or other debris, the onions, and garlic are first washed and sorted.
2
Peeling and slicing
Using specialist slicing equipment, the onions and garlic are next peeled and cut into little pieces. The desired final product will determine the size and form of the slices.
4
Deep fried
The chopped onions and garlic are then deep-fried in hot oil until crisp and golden. The final product gains flavor and scent from the frying process, while the onions and garlic lose some of their water content.
3
Drying
Following their frying, the onions and garlic are either dried by air-drying, oven-drying or using specialized dehydration equipment. The onions and garlic’s shelf life is increased by this treatment, which also removes any excess moisture from them.
5
Crushing
Onions and garlic are crushed or ground into smaller bits or a fine powder using a milling or grinding machine after they have entirely dried out.
Whether the final result is to be fried flakes, minced, granules, or powder, the degree of milling or grinding will depend on the intended outcome.
6
Sifting and packaging
The milled or ground onions and garlic are sifted in order to get rid of any bigger bits or contaminants. Afterward, in order to preserve their quality and freshness, the onions and garlic are placed in airtight containers or bags.
The process flow of spices
The following processes are commonly included in the process flow for creating dehydrated fried onion and garlic products, such as fried flakes, minced, granules, and powder:
1
Cleaning and sorting
To get rid of any impurities like stones, dirt, or debris, the raw spices are first cleaned and sorted.
2
Roasting
To improve the flavor and aroma of spice, it may be roasted. The spices are heated in a dry pan or oven until they are fragrant and just beginning to brown.
4
Packaging
To preserve the freshness and quality of the spices, the final step is to place them in airtight containers or bags.
3
Grinding into powder
After this the spices are grind into powder with a milling machine or a mortar and pestle, the roasted spices are next ground or milled into a refine powder. The amount of grinding will depend on the final product’s desired texture, such as whether it should be a fine powder.
If a fine or a coarse powder is wanted for the finished product will determine how much grinding is necessary.