Restructured onion rings are made with alginate as the calcium gelling allows for the rings to be easily formed and more resilient to handling during the battering and crumbing stage.
![](https://cybercolloids.net/wp-content/uploads/2023/04/onion%20rings%20faded%20edges%20more.png)
Recipe Procedure
Dehydrated minced onion is mixed with water and allowed to re-hydrate and swell for approx. 1 hour. The alginate and other ingredients such as salt and flour are then added and mixed into a paste. Flavourings may also be added at this stage. Rings are then formed using a forming device such as an extruder. The rings are immersed in a bath of calcium chloride for 10-15 seconds to allow gelling to occur. The partially gelled rings are then battered, breadcumbed and flash fried.
Recipe Formulation
Ingredient | % |
Water | 62.8 |
Dehydrated minced onion | 21 |
Flour | 15 |
Salt | 0.2 |
Alginate | 1 |
Total | 100 |