Onion Paste Processing

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Source:

https://www.youtube.com/watch?v=gVOFtfeYn9Q

Duration: 

08:13:00

Year of Production: 

2023

Source/Author: 

NIFTEM
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Onion is an important crop grown for its edible bulb all over the word. Its valued and consumed for its unique flavor, taste and pangency.They contain nutrients such as vitamin B and C, iron and calcium but also have health promoting phytochemicals.
Nearly, 40% of the produced onions does not reach the consumer of various types of losses due to handling and storage. Processing can reduce these losses.
Onions can be processed into products like fresh onions, onion paste, dehydrated onion flakes, onion powder, onion oil, onion vinegar, onion sauce,pickled onion, onion wine etc

Process of making onion paste

Onion paste can be made with either boiled or fried onions.
Materials required
Raw dried onions are need as a raw material
Machinery used
The onion processing line includes; Industrial  washing machine, Onion peeling machine, onion grinding machine, Electric heating jacketed kettle, Pasteurizer and packing machine.

Processing

Cutting stems and roots.

Stems and roots are cut off either conventionally with hands or mechanically done with machines to get clean onion bulbs  for processing.  Machines are used to save time and labor.

Grading and sorting

This may be done manually or mechanically. Grades B and C are used for processing. Sorting  is also done with hands or machines  to remove unsuitable onions  due to mechanical injury, insects, diseases, immature and over matured.

Peeling

Peeling is an integral part of food processing. Onions need to  be peeled  to remove the non edible portion and its done in various ways including manual and mechanical peeling.

Washing

Washing is done with jet sprays to remove leftover peel, dirt, dust before crushing onions into paste.

Pulping

Washed onions are then made into paste using a crushing machine and then moved into a pulper to obtain a paste of uniform consistency. An automatic grinding machine can be used for fine, semi moist puree and paste.
Food safety specifications for culinary paste  like TSS not being less than 15% and acidity not less than 1.2% should be considered.

Heating

Fresh onion paste contains around 84% moisture. To reduce this moisture content and to make an onions based concentration, heat at 110 degrees in an open steel vessel.
2-5% salt should be added to taste and 0.1 to 0.2% citric acid is added for preservation.

Pasteurization

The onion paste is heated  to 82 degrees Celsius  or below for 30secons to 30minutes depending on the heating system. This inactivate or kills microorganisms  that cause spoilage.

Filling and Packaging

Filling is done by machine at temperature between 75-80 Degrees Celsius  to avoid contamination. Containers are filled with paste  and immediately sealed  to retain the freshness. These containers come in standard pouches, plastic bottles or metal can and then proper labeling is done as per specifications.

Cooling and Storage

Cooling of containers is done to prevent flavor losses and its done by use of cold air or cold water.
The containers are then stored in a cool and dry place. 
Sequence from Sequence to Description
00:0001:00Onion is grown for its edible bulb.
01:0101:08Onions provide nutrients and vital chemicals.
01:0901:40They contain vitamin B,C, Iron ans calcium.
01:4101:57Onions are processed into fresh onions, onion paste, flakes, powder.
01:5802:06Other products are onion oil, vinegar, sauce, pickled onion, wine.
02:0702:26Onion paste is made by either boiled or fried onions
02:2702:38materials needed are dry onion and industrial washing machine.
02:3902:50others are onion peeling machine, grinding machine, electric heating jacketed kettle, pasteurizer and packaging machine.
02:5103:19Leaves and roots are removed from harvested onions to get clean bulbs.
03:2003:29Onions are graded either manually or mechanically.
03:3004:06Onions are peeled to remove inedible portions and it is done either manually or mechanically.
04:0704:18Onions are washed to remove peel dust and dirt.
04:1904:37Onions are milled into paste and crushing machine is used.
04:3804:45Automatic onion grinding machine is used for fine semi-moist puree and paste.
04:4605:01TSS - shouldn't be less than 15% and not less than 1.2% for acidity.
05:0205:21Onion paste is heated at 110 degrees Celsius in open steel vessel/ a steam kettle.
05:2205:332-5% salt is added for taste and 0.2%citric acid is added for preservation purposes.
05:3405:53Pasteurization is when paste is heated at 82 degrees Celsius for 30 seconds to 30 minutes depending on the heating system to inactivate micro-organisms.
05:5406:17Onion paste passes to filling machine and filled in containers.
06:1807:28Containers are cooled and stored in cool dry place.
07:2908:13Summary

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