White Onion Minced

Description

Dehydrated white onion minced is produced by milling and screening dried onion flakes down to a controlled 1-3 mm particle, followed by colour sorting, metal detection and sieving to hold the band. At this size the onion is small enough to disperse almost invisibly into a wet matrix, yet still coarse enough to leave visible specks and a distinctly chewy bite on rehydration - which is precisely the effect formulators want when they need onion character and texture without identifiable chunks. Minced rehydrates in roughly 2-5 minutes, considerably faster than chopped or kibbled, making it suited to short-cook and no-cook applications. It is bought in volume by sauce, dressing, marinade and condiment producers, burger patty and processed-meat manufacturers, seasoning and spice-blend houses, snack seasoning applicators, instant noodle and soup packers, and the retail dried-herb trade. Because minced packs denser than the coarser cuts, it also freights more economically at roughly 12 MT per 20 ft container against 6-7 MT for kibbled. Quality control covers moisture, total and acid-insoluble ash, extraneous matter, speck count, colour, and the microbiological panel; ADOGA sets a speck tolerance of 10 specks per 10 g for minced onion, a meaningfully tighter appearance standard than applies to the coarser grades.