is their any experience regarding onion frying?
-which one is best for onion frying ? in oil or in ghee?
-which one provide best crispy texture,appearance and golden brown color and aroma
and also store for long time with best air tight packaging
please recommend best packaging type for it
thank you in advance
Few more details might be good to know: (1) is this for commercial preparation
(ii) how many days of shelf life is targeted?
Why is the option of pure ghee (for frying) if this is for packed fried onion - will that be economically possible?
This is commonly used in Myanmar cooking - They are usually packed in plastic polythene packagings.
Oil - with variety of oils available, so may be more details required on which oil might help since the flavour of oil might also make a difference.
-Any plans to add preservatives?
thanks
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Hello Wara
If you are going to fry the fried onion directly. If you want to get the most convenient and fast results without dipping in any sauce. You should try the dried onions. this allows you time and speed to process. In addition, the spices you use at the end of frying will increase the shelf life. You can use aluminum foil coated kraft bags in large packages as packaging. Polyethylene bags can be used for small packages. You must use vacuum packaging. You don’t want to experience peroxide degradation during storage and on the market.
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