Movatterモバイル変換


[0]ホーム

URL:


Jump to content
WikipediaThe Free Encyclopedia
Search

Onion powder

From Wikipedia, the free encyclopedia
Dried ground onion used as a seasoning
Onion powder

Onion powder isdehydrated, groundonion used as aseasoning.[1] It is a common ingredient inseasoned salt andspice mixes,[1] such asbeau monde seasoning.[2] Some varieties are prepared using toasted onion.[1][3] White, yellow, and red onions may be used.[1] Onion powder is a commercially prepared food product that has several culinary uses. Onion powder can also be homemade.[4]

Onion salt is a spice preparation using dried onion andsalt as primary ingredients.

Commercial production

[edit]

Commercial onion powders are prepared usingdehydration,freeze-drying, vacuum-shelf drying and flow drying.[5] Some commercial onion powders areirradiated as a treatment against potential microbial contamination.[6] It readily absorbs water upon contact, so commercial varieties may be packaged in airtight containers with a liner atop the container.[7] Onion powder with a moisture content of 4–5 percent is prone tocaking when stored in warmer environments, with increased temperatures corresponding to a shorter time for the occurrence of caking.[8] It is generally accepted that commercial onion powder is around ten times stronger in flavor compared to fresh onion.[7]

Onion salt

[edit]

Early commercial preparations of onion salt were simply a mixture of onion powder and salt.[9] An example ratio for earlier commercial preparations is one part salt to every five parts of dehydrated onion.[9] Contemporary versions typically utilize dried granulated onion and salt and usually include ananticaking agent.[10] The salt may help prevent the loss of onion flavor in the mixture by reducing the evaporation of onion oil.[9] The development of commercial onion salt preparations included formulating products that reduced the strong odor of onion in the product and on the breath of consumers who eat it.[9]

Commercial preparation of onion salt involves the testing and sorting of onions by the degree of onion flavor they have, as flavor constituents can vary considerably among various onion varieties.[9] This is done before mixing to produce a consistent final product.[9] Some commercial onion salt preparations are never touched by human hands, as the stages of processing are all performed using automated processes.[9]

Culinary uses

[edit]

Onion powder may be used as a seasoning atop a variety of foods and dishes, such aspasta,pizza, andgrilled chicken. It is a primary ingredient inbeau monde seasoning.[2] and is sometimes used as ameat rub.[1] Onion powder is also an ingredient in some commercially prepared foods, such as sauces, soups,[11] and salad dressings. Additionally, it can be used in various recipes like burgers or meatloaf.[citation needed]

Onion salt is used as a seasoning on finished dishes[9] and as an ingredient in many types of dishes, such as meat and vegetable dishes, casseroles and soups.[citation needed]

See also

[edit]

References

[edit]
  1. ^abcdeEngineers, N.B.C. (2015).The Complete Book on Onion & Garlic Cultivation with Processing (Production of Onion Paste, Flakes, Powder & Garlic Paste, Powder, Flakes, Oil). Asia Pacific Business Press. pp. 169–175.ISBN 978-81-7833-159-1.
  2. ^abWhaley, E. (1998).Mrs. Whaley Entertains: Advice, Opinions, and 100 Recipes from a Charleston Kitchen. Algonquin Books. p. 117.ISBN 978-1-56512-782-1.
  3. ^Lusas, E.W.; Rooney, L.W. (2001).Snack Foods Processing. CRC Press. p. 510.ISBN 978-1-4200-1254-5.
  4. ^Deming, Linda (August–September 2014)."Homemade Onion Powder".Mother Earth News. RetrievedSeptember 18, 2015.
  5. ^Debnatha, Sukumar; Hemavathya, J, Bhat, K.K (September 2002). "Moisture sorption studies on onion powder".Food Chemistry.78 (4):479–482.doi:10.1016/S0308-8146(02)00161-9.{{cite journal}}: CS1 maint: multiple names: authors list (link)
  6. ^Rabinowitch, H.D.; Brewster, J.L. (1989).Onions and Allied Crops: Biochemistry Food Science Minor Crops. Taylor & Francis. p. 80.ISBN 978-0-8493-6302-3.
  7. ^abHeath, H.B. (1981).Source Book of Flavors: (AVI Sourcebook and Handbook Series). Springer. p. 154.ISBN 978-0-87055-370-7.
  8. ^Water Activity: Theory and Applications to Food. Ift Basic Symposium. Taylor & Francis. 1987. pp. 93–94.ISBN 978-0-8247-7759-3.
  9. ^abcdefghCoffee and Tea Industries and the Flavor Field. Spice Mill Publishing Company. 1914. p. 77.
  10. ^Panda, H. (2010).Handbook on Spices and Condiments (Cultivation, Processing and Extraction). Asia Pacific Business Press Inc. p. 74.ISBN 978-81-7833-132-4.
  11. ^"Why onions can cause more than tears".BBC News. February 10, 2015. RetrievedSeptember 18, 2015.

Further reading

[edit]
Culinary herbs and spices
Herbs
Spices
Blends
Lists
Related topics
History
Types
Food usage
Commerce
and industry
By region
Culture
Miscellaneous
Retrieved from "https://en.wikipedia.org/w/index.php?title=Onion_powder&oldid=1315911377"
Categories:
Hidden categories:

[8]ページ先頭

©2009-2026 Movatter.jp