garlic and onion powder

The production process of dehydrated onion powder requires strict control of several key aspects to ensure product quality, safety and stability. The following are the key control points and detailed description of the production process:
I. Raw material acceptance and pretreatment
1. Raw material quality control
Variety selection: Priority should be given to onion varieties with strong pungent flavor, high solids content (≥12%) and storage resistance (e.g. white onion), avoiding the use of germination, rot or serious pests and diseases of the raw materials.
Freshness requirements: the raw materials should be freshly harvested, avoid extrusion and high temperature during transportation, and the storage time should be no more than 24 hours to prevent mold or loss of nutrients.
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