Sard O Taze Frozen Fried Onion

Through automated centrifugal de-oiling, final product moisture is tightly kept at approximately 15-20%, while residual fat levels range between 25-30%. This profile ensures ideal mouthfeel and aromatic dispersion into stews without creating an unappealing oily slick on food surfaces.

Ambient jarred onions are submerged in oil that oxidizes over time, developing rancidity. IQF cryogenic technology halts chemical aging at -40°C blast temperatures. Compared to kitchen frying, it eliminates human error, uneven browning, oil splattering hazards, and the severe tear-gas effect of mass onion dicing.

Individual Quick Freezing (IQF) suspends each onion strip in high-velocity cold airflow, instantly crystallizing surface moisture before pieces touch. The finished product remains completely free-flowing inside the carton, enabling chefs to scoop exact gram-weights while returning the rest to frozen storage.

Master cartons are packed in 5kg or 10kg net weights using heavy-duty 5-ply kraft corrugation treated with moisture-resistant sizing. The box compression test (BCT) values are rated for stacking 7 to 8 layers high on standard pallets inside marine reefers without box crushing or product stress.

The standard commercial grade features a uniform honey-golden color with near-zero burnt carbon specks. For industrial contracts, color grades can be customized: an extra-crispy, darker amber roast for soup/congee toppings, or a softer, lightly caramelized blonde fry tailored for stew bases.

When used as a crispy garnish on traditional platters, flash-toss the frozen onions in a dry or lightly greased skillet over medium heat for 60 seconds to release surface frost and reactivate crispness. For braises and gravies, add directly from frozen during the final 20 minutes of simmering.

In-house food laboratories perform Peroxide Value (PV) and Free Fatty Acid (FFA) titrations on lipid extracts from every production run to rigorously rule out rancidity. Simultaneously, standard microbiological cultures screen for total coliforms, Salmonella, E. coli, and S. aureus in full compliance with food health codes.