Red Onion Minced

Description

Minced red onion is the cut below chopped, milled and screened to a 1-3 mm band. The reduction in particle size changes the product's functional behaviour substantially: surface area per unit weight rises sharply, so minced onion rehydrates in roughly two to five minutes against the fifteen to twenty minutes a kibbled chunk needs, and it integrates into a matrix instead of standing out as discrete pieces. Because the finer cut carries more surface exposed to air, minced grades are dried and held to a tighter moisture ceiling than the coarse cuts - commonly 5% maximum against 6% for kibbled - to control caking and water activity. Manufacturing runs the standard Mahuva route of grading, peeling, washing, slicing, hot-air drying, cooling, milling, screening, colour sortex, magnetic separation and metal detection. The main buyers are sauce, dressing and condiment manufacturers, gravy and curry base producers, stuffing and breadcrumb blenders, meat and sausage processors, instant noodle and soup packers, and seasoning houses building textured dry blends. Red is chosen over white for its stronger pungency and sweeter finish in bold savoury applications such as barbecue rubs, marinades and ethnic spice mixes; formulators making pale or delicately coloured products generally move to white because red pigment carries through at this particle size.