Storage must be carried out under conditions of ventilation, cleanliness, dryness, and hygiene to prevent exposure to sunlight, rain, frost, and harmful substances. Handle with care so as not to injure the product. Scallion suitable for refrigerated temperature of -0.6 °C -3 °C, frozen storage temperature of -5 °C -0 °C, relative humidity of 65% -70%. For coarse processing, choose green onions with uniform color and uniform thickness, long light blue (above 20cm), and cut leaves, cuts, and skins on the roughing workbench, and use obvious onions (bending, rotten leaves, mechanical injury, and pests). Spots are sorted out, graded by screening, and sealed in vacuum using a vacuum packaging machine. Onion powder processing Freeze-dried vegetables refer to vegetables that are dehydrated by sending fresh vegetables into a vacuum vessel after being frozen. The vegetables made by the freeze-drying process not only maintain the fragrant shape of the vegetables, but also store the nutrients such as vitamins and proteins in the vegetables. The vegetables can be processed as long as they are eaten, and they can be restored to fresh vegetables within minutes. Freeze-dried foods do not need to be refrigerated. As long as they are sealed and packaged, they can be stored, transported and sold at room temperature for a long time. Since this food has only 5% of water content, it is of good quality and light weight, which can greatly reduce transportation and operating expenses. The process of freeze-dried onion powder mainly includes: pretreatment (cleaning, slicing, blanching, quick freezing, sublimation drying) and post-processing (spinning, packaging storage). The materials are quickly frozen at -20°C to 40°C through the air-cooled storage and then enter the drying chamber. Within ten minutes, the vacuum system draws the atmosphere from the drying chamber to the working ballast. The far-infrared radiation then heats the material for drying. The heating temperature is continuously adjustable from 40°C to 120°C, but the temperature of the material is always kept below 0°C, and the working temperature of the condenser is -20°C to 40°C, so as to effectively trap the water vapor that sublimates from the material. The dried green onions are sealed and sealed. Nitrogen or vacuum packaging is also available.
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