| 摘要 |
PURPOSE: A method for preparing onion power in which characteristic taste and odor of an onion is eliminated by freezing onion is provided. It inhibits the enzyme reaction in the onion and the formation of sulfur compounds by the enzyme reaction, thereby minimizing the characteristic taste and odor of the onion. CONSTITUTION: An onion is frozen at -20deg.C for about 24hr without peeling the outer skin, quickly peeled and then cut into a predetermined size. The cut pieces of onion is dried at 60deg.C for about 24hr in a drier and ground into 70meshes or less. |
