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ONIONS
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The most commonly used flavoring vegetable in the world,
Onions come in an enormous number
of varieties with a
wide variation in texture and flavor
as well as size, flesh
color and quality. Not only do
onions vary in quality and
intensity of flavor, but also in their usefulness for
cooking.
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White
Flaked Onions |
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Red
Flaked Onions |
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Pink
Flaked Onions |
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White
Kibbled Onions |
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Red
Kibbled Onions |
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Pink
Kibbled Onions |
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White
Minced Onions |
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Red
Minced Onions |
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Pink
Minced Onions |
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White
Sieved Onions |
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Red
Sieved Onions |
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Pink
Sieved Onions |
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White
Sifted Onions |
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Red
Sifted Onions |
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Pink
Sifted Onions |
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White
Onions Powder |
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Off
- White Minced Onion Powder |
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White/Red
or Pink 0dehydrated onion
shall be prepared from sound bulbs of onions. Onions
are graded, peeled, washed sliced
and dehydrated. After dehydration the
material is sifted, sorted and
graded.
Rehydration: When cooked according to std.Rehydration
method, the material shall have a good typical color,
odor and flavor and good tender texture.
Defective Outerskins: Reasonably free tolerance
and other defects less than 1%
| Moisture
Content |
Max
. 7% for flakes/grits |
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Max.
5% for powder |
| Total
Ash |
Max
6% for powder |
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Max
4% for flakes/ grits |
| Acid
Insoluble |
Max
0.5% for powder |
| Ash |
Max
0.5% for flakes |
| So2 |
NIL |
| Partical
Size |
95%
passes through IS sieve |
| (Powder) |
200
mesh (for garlic powder) |
| Total
Plate Count |
Max.
5,00,000 per g. |
| Coliform |
Max.
10/g. |
| E.coli |
Negative
in 1g.
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| Yeast
& Mould |
Max.
100/g |
| Salmonella |
Negative
in 25g
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| Bacillus
Cereus |
Max
10/g |
| Staphylococcus |
Negative
in 1g. |
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