Method for providing a continuous film of algin containing coating material surrounding a raw onion product

Abstract

Abstract A process for producing raw onion products which locks the sweet natural onion flavor therein is disclosed. The process broadly comprises the successive steps of preparing the onion product from onion that is in a raw condition. The raw onion product is dusted with a cold water amylaceous, insoluble material and subsequently coated with an algin containing dispersion. The algin containing coating is gelled in an aqueous calcium ion containing solution for a period of time sufficient to solidify substantially continuous, non-adherent film of the algin containing coating material around the raw onion. Subsequently the coated raw onion is dipped in batter. A thin layer of breading may be added followed by subsequent packaging and freezing thereof for storage or shipment. When ready to be used, the coated raw onion may be cooked in the usual manner. The algin containing coating material surrounds the raw onion and retains most of the water and the sweet natural onion flavor of the onion during the cooking operation. In a specific embodiment, the algin containing coating is gelled to a raw onion ring in a substantially continuous film by a calcium gelling solution. The gelled coating surrounding the onion ring is sufficient support for subsequent batter and breading. The breading material used in conjunction with the raw onion should not be highly seasoned.

Inventors

• 👤 Roland D Earle

Bibliographic Details