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.
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 |