Pink Onion Minced

Description

Minced at 1-3 mm is the finest cut before the product becomes granular. It is used where the manufacturer wants full onion flavour and body but no recognisable pieces in the finished texture — the onion should read as part of the sauce rather than as an inclusion. Typical applications are ketchup, sauces and condiments, salad dressings, burger and meatball seasonings, savoury pastry and pie fillings, stuffing mixes, marinades and textured seasoning bases. Rehydration is fast at 2-3 minutes because of the high surface-to-volume ratio, which also means minced picks up ambient moisture more readily than the coarser cuts and must be stored sealed. The 1-3 mm specification is completely consistent across every source checked, and this grade is also the only pink onion cut for which a full published microbiological panel could be found — total plate count, E. coli, Salmonella, yeast and mould, coliforms, Bacillus cereus, Staphylococcus aureus and a not-detectable pesticide declaration. Pink minced is chosen over red where a pale or tomato-based sauce would be visibly dulled by red onion pigment, and over white where cost matters more than maximum pungency. Processing is the standard Mahuva route with sieve grading, colour sorting and in-line metal detection before packing.