Making method of quick-frozen onion dices soaked and sterilized in saline water

Abstract

The invention discloses a preparation method of quick-frozen sterilized onion dices soaked in saline water, and relates to the field of food processing. The making method of the quick-frozen sterilized onion dices soaked in saline water comprises the steps of primary treatment, blanching, machine cutting, saline water disinfection and quick freezing. According to the preparation method of the quick-frozen salt-water-soaked sterilized diced onions, microorganisms on the surfaces of the diced onions can be effectively killed in a salt-water-soaking sterilization manner, so that the sanitation and safety of the product are ensured. Sodium chloride in the saline water can destroy cell wall structures of microorganisms and inhibit growth and reproduction of the microorganisms, so that the sterilization effect is achieved. By adopting a four-stage gradient freezing mode, fine ice crystals can be formed, damage to cell structures of the diced onions is reduced, and the nutritional ingredients and taste of the diced onions are kept to the maximum extent.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to a method for preparing sterilized onion diced by quick-frozen brine soaking. Background Art

[0002] In the field of food processing, onion, as a common vegetable, has rich nutritional value and unique flavor and is widely used in various dishes and food processing. However, onions are easily contaminated by microorganisms during processing, which affects their quality and safety. Traditional onion processing methods often have problems such as incomplete sterilization, low processing efficiency, and unstable product quality.

[0003] Especially in the process of quick-frozen diced onions, due to their small size and large surface area, they are more susceptible to microbial invasion. At the same time, the quick-freezing process also has high requirements for the texture and taste of the diced onions. How to maximize the nutritional content and taste of the diced onions while ensuring the sterilization effect is an important issue facing the current onion processing field.

[0004] In addition, most of the existing quick-freezing technologies use a single freezing method, such as directly freezing in a cold storage or using liquid nitrogen for rapid freezing. Although these methods can achieve a certain freezing effect, they are insufficient in the formation and distribution of ice crystals, which can easily lead to problems such as juice loss and softening of the onion cubes after thawing, affecting the quality of the product.

[0005] Therefore, it is of great practical significance to develop a method for preparing onion cubes that can effectively sterilize and maintain the texture and taste of onion cubes by soaking in quick-frozen brine and sterilizing them. Summary of the invention

[0006] In view of the shortcomings of the prior art, the present invention provides a method for preparing quick-frozen brine-immersed sterilized onion diced, which solves the problem that it is difficult to ensure the sterilization effect during the processing of quick-frozen onion diced and at the same time maximize the nutritional components and taste of the onion diced.

[0007] To achieve the above objectives, the present invention is implemented by the following technical scheme: a method for preparing quick-frozen brine-immersed sterilized onion diced, the method comprising:

[0008] Step 1: Preliminary processing, specifically the selection of onions, raw material pretreatment, peeling, cleaning, hair removal and manual selection;

[0009] Step 2: blanching the onions after the preliminary treatment, and cooling them after blanching;

[0010] Step 3: Use a machine to cut the onion into 10×10 dices;

[0011] Step 4: Disinfection with salt water: put the diced onion into a disinfectant prepared by mixing water and edible salt in a mass ratio of 100:2.1 to 4.1. The temperature of the disinfectant is 14-16 degrees and the sterilization time is 15 seconds.

[0012] Step 5: quick freezing, subjecting the diced onions to four-stage gradient freezing;

[0013] Precooling stage: Use cold air circulation to precool the diced onions to -5°C and keep it for 15 seconds to form small ice nuclei on the surface;

[0014] Quick freezing stage: Liquid nitrogen is used to drop the temperature to -30°C, reducing the ice crystal growth rate by 60%;

[0015] Stabilization stage: The vacuum environment is maintained for 30 seconds to promote the sublimation of residual water;

[0016] Temperature return lock: slowly return to -18℃ to make the ice crystals more evenly distributed and reduce the loss rate of juice after thawing;

[0017] Step 6: Sorting and packaging. The quick-frozen diced onions are selected and inspected, and then packaged.

[0018] Preferably, when selecting onions, onions with a single diameter of more than 80 and a mass of 200-500 grams are selected.

[0019] Preferably, in the onion raw material pretreatment step, the onions are selected and then passed through a vibrating screen to remove sand and part of the dry skin, and then enter a bubble cleaning machine to be cleaned.

[0020] Preferably, in the onion peeling step, the onions are first cleaned after raw material pretreatment, and then the roots, insect-infested and rotten parts, and old and dry skins are removed.

[0021] Preferably, in the onion hair removal step, the onions are peeled and then passed through a hair roller depiler to remove the hair and residual dry skin.

[0022] Preferably, in the onion manual picking step, the onions are haired and then manually picked to remove foreign matter.

[0023] Preferably, the blanching step uses hot water at 92-95 degrees and the blanching time is controlled at 15 seconds.

[0024] Preferably, the packaged frozen diced onions are placed in a cold storage at -18-20 degrees Celsius for refrigerated storage.

[0025] The invention discloses a method for preparing quick-frozen brine-immersed sterilized onion diced, which has the following beneficial effects:

[0026] 1. The method for making quick-frozen brine-immersed sterilized diced onions can effectively kill microorganisms on the surface of diced onions through brine immersion sterilization, thereby ensuring the hygiene and safety of the product. The sodium chloride component in the brine can destroy the cell wall structure of microorganisms, inhibit their growth and reproduction, and thus achieve a sterilization effect. The four-stage gradient freezing method can form fine ice crystals, reduce damage to the cell structure of diced onions, and maximize the nutritional content and taste of diced onions. The pre-cooling stage forms fine ice nuclei on the surface, the quick freezing stage causes a sudden drop in temperature and reduces the growth rate of ice crystals, the stabilization stage promotes the sublimation of residual water, and the temperature return lock makes the ice crystals more evenly distributed. These measures work together to reduce the juice loss rate of diced onions after thawing, and retain the taste and texture to the greatest extent.

[0027] 2. The method for making the quick-frozen brine-immersed sterilized diced onions uses a four-stage gradient freezing method to make the ice crystals more evenly distributed, reduce the damage to the diced onions during freezing and thawing, and improve the quality stability of the product. Reasonable brine disinfection and quick freezing process can effectively inhibit the growth and reproduction of microorganisms and extend the shelf life of diced onions. The sodium chloride component in the brine can destroy the cell wall structure of microorganisms and inhibit their growth and reproduction; the fine ice crystals formed during the quick freezing process reduce the damage to the cell structure, reduce the juice loss rate, and further extend the shelf life of the product. BRIEF DESCRIPTION OF THE DRAWINGS

[0028] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required for use in the embodiments or the description of the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.

[0029] Figure 1 It is a schematic diagram of the overall process of the present invention;

[0030] Figure 2 This is a schematic diagram of the preliminary processing flow of the present invention;

[0031] Figure 3 It is a schematic diagram of the process of the quick freezing step of the present invention. DETAILED DESCRIPTION

[0032] In order to make the purpose, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention are clearly and completely described. Obviously, the described embodiments are part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0033] The embodiment of the present application provides a method for preparing quick-frozen brine-immersed sterilized diced onions, thereby solving the problem that it is difficult to ensure the sterilization effect while maximally maintaining the nutritional content and taste of the diced onions during the processing of quick-frozen diced onions.

[0034] The sterilization method of soaking in salt water can effectively kill the microorganisms on the surface of the diced onions, ensuring the hygiene and safety of the product. The sodium chloride component in the salt water can destroy the cell wall structure of microorganisms, inhibit their growth and reproduction, and thus achieve a sterilization effect. The four-stage gradient freezing method can form fine ice crystals, reduce the damage to the cell structure of the diced onions, and maximize the nutritional content and taste of the diced onions. The pre-cooling stage forms small ice nuclei on the surface, the quick freezing stage causes the temperature to drop sharply, the ice crystal growth rate is reduced, the stabilization stage promotes the sublimation of residual water, and the temperature return lock makes the ice crystals more evenly distributed. These measures work together to reduce the juice loss rate of the diced onions after thawing, and the taste and texture are retained to the greatest extent.

[0035] In order to better understand the above technical solution, the above technical solution will be described in detail below in conjunction with the accompanying drawings and specific implementation methods.

[0036] The embodiment of the invention discloses a method for preparing sterilized diced onions soaked in quick-frozen brine.

[0037] According to the attached Figure 1-3 As shown, the manufacturing method comprises:

[0038] Step 1: Preliminary processing, specifically the selection of onions, raw material pretreatment, peeling, cleaning, hair removal and manual selection;

[0039] Step 2: blanching, lightly blanching the preliminarily processed onions, and cooling them after blanching;

[0040] Step 3: Use a machine to cut the onion into 10×10 dices;

[0041] Step 4: Disinfection with salt water: put the diced onion into a disinfectant prepared by mixing water and edible salt in a mass ratio of 100:2.1 to 4.1. The temperature of the disinfectant is 14-16 degrees and the sterilization time is 15 seconds.

[0042] Step 5: quick freezing, subjecting the diced onions to four-stage gradient freezing;

[0043] Precooling stage: Use cold air circulation to precool the diced onions to -5°C and keep it for 15 seconds to form small ice nuclei on the surface;

[0044] Quick freezing stage: Liquid nitrogen is used to drop the temperature to -30°C, reducing the ice crystal growth rate by 60%;

[0045] Stabilization stage: The vacuum environment is maintained for 30 seconds to promote the sublimation of residual moisture;

[0046] Temperature return lock: slowly return to -18℃ to make the ice crystals more evenly distributed and reduce the loss rate of juice after thawing;

[0047] Step 6: Sorting and packaging. The quick-frozen diced onions are selected and inspected, and then packaged.

[0048] The sterilization method of soaking in salt water can effectively kill the microorganisms on the surface of the diced onions, ensuring the hygiene and safety of the product. The sodium chloride component in the salt water can destroy the cell wall structure of microorganisms, inhibit their growth and reproduction, and thus achieve a sterilization effect. The four-stage gradient freezing method can form fine ice crystals, reduce the damage to the cell structure of the diced onions, and maximize the nutritional content and taste of the diced onions. The pre-cooling stage forms small ice nuclei on the surface, the quick freezing stage causes the temperature to drop sharply, the ice crystal growth rate is reduced, the stabilization stage promotes the sublimation of residual water, and the temperature return lock makes the ice crystals more evenly distributed. These measures work together to reduce the juice loss rate of the diced onions after thawing, and the taste and texture are retained to the greatest extent.

[0049] Furthermore, when selecting onions, onions with a single diameter of more than 80 and a mass of 200-500 grams are selected.

[0050] Furthermore, in the onion raw material pretreatment step, after the onions are selected, they are passed through a vibrating screen to remove sand and part of the dry skin, and then enter a bubble cleaning machine to be cleaned.

[0051] Furthermore, in the onion peeling step, the onions are first cleaned after raw material pretreatment, and then the roots, insect-infested and rotten parts, and old and dry skins are removed.

[0052] Furthermore, in the onion depilatory step, the onions are peeled and then passed through a hair roller depilatory machine to remove the hair and residual dry skin.

[0053] Furthermore, in the onion manual selection step, the onions are depilated and then manually selected to remove foreign matter.

[0054] Furthermore, the blanching step uses hot water at 92-95 degrees and the blanching time is controlled within 15 seconds.

[0055] Furthermore, the packaged frozen diced onions are placed in a cold storage at -18-20 degrees Celsius for refrigerated storage.

[0056] The sterilization method of soaking in salt water can effectively kill the microorganisms on the surface of the diced onions, ensuring the hygiene and safety of the product. The sodium chloride component in the salt water can destroy the cell wall structure of microorganisms, inhibit their growth and reproduction, and thus achieve a sterilization effect. The four-stage gradient freezing method can form fine ice crystals, reduce the damage to the cell structure of the diced onions, and maximize the nutritional content and taste of the diced onions. The pre-cooling stage forms small ice nuclei on the surface, the quick freezing stage causes the temperature to drop sharply, the ice crystal growth rate is reduced, the stabilization stage promotes the sublimation of residual water, and the temperature return lock makes the ice crystals more evenly distributed. These measures work together to reduce the juice loss rate of the diced onions after thawing, and the taste and texture are retained to the greatest extent.

[0057] The four-stage gradient freezing method makes the ice crystals more evenly distributed, reduces the damage to the onion cubes during freezing and thawing, and improves the quality stability of the product. Reasonable brine disinfection and quick freezing process can effectively inhibit the growth and reproduction of microorganisms and extend the shelf life of onion cubes. The sodium chloride component in the brine can destroy the cell wall structure of microorganisms, inhibiting their growth and reproduction; the fine ice crystals formed during the quick freezing process reduce the damage to the cell structure, reduce the juice loss rate, and further extend the shelf life of the product.

[0058] Preliminary processing: Through the steps of material selection, pretreatment, peeling, cleaning, hair removal and manual selection, impurities and bad parts in onions are removed to provide high-quality raw materials for subsequent processing.

[0059] Blanching: Use hot water to blanch the onion to destroy some enzyme activity in the onion, reduce oxidation reaction, and soften the onion tissue to facilitate subsequent machine cutting.

[0060] Machine cutting: Onions are processed into onion cubes of uniform specifications to facilitate subsequent processing, packaging and sales, and also to facilitate use by consumers.

[0061] Salt water disinfection: Use the osmotic pressure and antioxidant effects of salt water to kill microorganisms on the surface of onion cubes. The high osmotic pressure causes microbial cells to lose water and metabolism cannot proceed; the antioxidant effect reduces oxidation reactions, inhibits aerobic microbial activities, and reduces the destructive effects of microorganisms on food.

[0062] Four-stage gradient freezing:

[0063] Pre-cooling stage: Use cold air circulation to pre-cool the diced onions to -5°C, so that tiny ice nuclei form on the surface, preparing for subsequent quick freezing.

[0064] Quick freezing stage: Liquid nitrogen spraying causes the temperature to drop suddenly to -30°C, reducing the ice crystal growth rate by 60%, and rapidly cooling to form small ice crystals.

[0065] Stable stage: The vacuum environment promotes the sublimation of residual moisture, reduces the moisture content and extends the shelf life.

[0066] Re-temperature locking: slowly return to -18℃ to make the ice crystals more evenly distributed, reduce the loss rate of juice after thawing, and improve the stability of product quality.

[0067] Embodiment 1:

[0068] 1. Material selection: Select onions with a single onion diameter of more than 80, a weight of 200-500 grams, fine texture, freshness, and produced in a registered base. Inspect the onion specifications and quality according to the acceptance standards, and remove unqualified onions.

[0069] 2. Raw material pretreatment: The onions pass through a vibrating screen to remove sand and some dry skin, and then enter a bubble cleaning machine to clean them.

[0070] 3. Peeling: Clean the raw materials and remove the roots, diseased, insect-infested, rotten parts, old and dry skin.

[0071] 4. Cleaning:

[0072] 5. Hair removal: Remove hair, residual dry skin, etc. through a hair roller remover.

[0073] 6. Manual selection: remove foreign matter, etc.

[0074] 7. Blanching: Use 92-95 degree hot water for light blanching, and the time is controlled within 15 seconds.

[0075] 8. Cooling:

[0076] 9. Machine cutting: Process the onion into 10×10 onion cubes

[0077] 10. Salt water disinfection: Put the diced onion into a disinfectant prepared by water and edible salt in a mass ratio of 100:2.1. The temperature of the disinfectant is 14-16 degrees and the sterilization time is 15 seconds.

[0078] 11. Drain: Use a vibrating sieve to drain the moisture on the surface of the diced onion.

[0079] 12. Quick freezing: Four-stage gradient freezing:

[0080] Pre-cooling stage: Use cold air circulation to pre-cool the diced onions to -5°C, so that tiny ice nuclei form on the surface, preparing for subsequent quick freezing.

[0081] Quick freezing stage: Liquid nitrogen spraying causes the temperature to drop sharply to -30°C, reducing the ice crystal growth rate by 60%, and rapidly cooling to form small ice crystals.

[0082] Stable stage: The vacuum environment promotes the sublimation of residual moisture, reduces the moisture content and extends the shelf life.

[0083] Re-temperature locking: slowly return to -18℃ to make the ice crystals more evenly distributed, reduce the loss rate of juice after thawing, and improve the stability of product quality.

[0084] 13. Sorting: Select and inspect the quick-frozen diced onions.

[0085] 14. Packaging and refrigeration: Carton packaging, net weight of each box is 10.01 to 10.02 kg. After packaging, it is placed in a cold storage at -18-20 degrees Celsius and can be stored for 24 months. Hygiene indicators: total colony count is less than 8000 CFU / g, coliform group is less than 3 MPN / g, and pathogenic bacteria are not detected.

[0086] Embodiment 2:

[0087] 1. Material selection: Select onions with a single onion diameter of more than 80, a weight of 200-500 grams, fine texture, freshness, and produced in a registered base. Inspect the onion specifications and quality according to the acceptance standards, and remove unqualified onions.

[0088] 2. Raw material pretreatment: The onions pass through a vibrating screen to remove sand and some dry skin, and then enter a bubble cleaning machine to clean them.

[0089] 3. Peeling: Clean the raw materials and remove the roots, diseased, insect-infested, rotten parts, old and dry skin.

[0090] 4. Preliminary cleaning:

[0091] 5. Hair removal: Remove hair, residual dry skin, etc. through a hair roller remover.

[0092] 6. Manual selection: remove foreign matter, etc.

[0093] 7. Blanching: Use 92-95 degree hot water for light blanching, and the time is controlled within 15 seconds.

[0094] 8. Cooling:

[0095] 9. Machine cutting: Process the onion into 10×10 onion cubes

[0096] 10. Salt water disinfection: Put the diced onion into a disinfectant prepared by water and edible salt in a mass ratio of 100:3.1. The temperature of the disinfectant is 14-16 degrees and the sterilization time is 15 seconds.

[0097] 11. Drain: Use a vibrating sieve to drain the moisture on the surface of the diced onion.

[0098] 12. Quick freezing: Four-stage gradient freezing:

[0099] Pre-cooling stage: Use cold air circulation to pre-cool the diced onions to -5°C, so that tiny ice nuclei form on the surface, preparing for subsequent quick freezing.

[0100] Quick freezing stage: Liquid nitrogen spraying causes the temperature to drop sharply to -30°C, reducing the ice crystal growth rate by 60%, and rapidly cooling to form small ice crystals.

[0101] Stable stage: The vacuum environment promotes the sublimation of residual moisture, reduces the moisture content and extends the shelf life.

[0102] Re-temperature locking: slowly return to -18℃ to make the ice crystals more evenly distributed, reduce the loss rate of juice after thawing, and improve the stability of product quality.

[0103] 13. Sorting: Select and inspect the quick-frozen diced onions.

[0104] 14. Packaging and refrigeration: Carton packaging, net weight of each box is 10.01 to 10.02 kg. After packaging, it is placed in a cold storage at -18-20 degrees Celsius and can be stored for 24 months. Hygiene indicators: total colony count is less than 6500 CFU / g, coliform group is less than 3 MPN / g, and pathogenic bacteria are not detected.

[0105] Example 3

[0106] 1. Material selection: Select onions with a single onion diameter of more than 80, a weight of 200-500 grams, fine texture, freshness, and produced in a registered base. Inspect the onion specifications and quality according to the acceptance standards, and remove unqualified onions.

[0107] 2. Raw material pretreatment: The onions pass through a vibrating screen to remove sand and some dry skin, and then enter a bubble cleaning machine to clean them.

[0108] 3. Peeling: Clean the raw materials and remove the roots, diseased, insect-infested, rotten parts, old and dry skin.

[0109] 4. Preliminary cleaning:

[0110] 5. Hair removal: Remove hair, residual dry skin, etc. through a hair roller remover.

[0111] 6. Manual selection: remove foreign matter, etc.

[0112] 7. Blanching: Use 92-95 degree hot water for light blanching, and the time is controlled within 15 seconds.

[0113] 8. Cooling:

[0114] 9. Machine cutting: Process the onion into 10×10 onion cubes

[0115] 10. Salt water disinfection: Put the diced onion into a disinfectant prepared by water and edible salt in a mass ratio of 100:4.1. The disinfectant temperature is 14-16 degrees and the sterilization time is 15 seconds.

[0116] 11. Drain: Use a vibrating sieve to drain the moisture on the surface of the diced onion.

[0117] 12. Quick freezing: Four-stage gradient freezing:

[0118] Pre-cooling stage: Use cold air circulation to pre-cool the diced onions to -5°C, so that tiny ice nuclei form on the surface, preparing for subsequent quick freezing.

[0119] Quick freezing stage: Liquid nitrogen spraying causes the temperature to drop suddenly to -30°C, reducing the ice crystal growth rate by 60%, and rapidly cooling to form small ice crystals.

[0120] Stable stage: The vacuum environment promotes the sublimation of residual moisture, reduces the moisture content and extends the shelf life.

[0121] Re-temperature locking: slowly return to -18℃ to make the ice crystals more evenly distributed, reduce the loss rate of juice after thawing, and improve the stability of product quality.

[0122] 13. Sorting: Select and inspect the quick-frozen diced onions.

[0123] 14. Packaging and refrigeration: Carton packaging, net weight of each box is 10.01 to 10.02 kg. After packaging, it is placed in a cold storage at -18-20 degrees Celsius and can be stored for 24 months. Hygiene indicators: total colony count is less than 5000 CFU / g, coliform group is less than 3 MPN / g, and pathogenic bacteria are not detected.

[0124] The above shows and describes the basic principles and main features of the present invention and the advantages of the present invention. It should be understood by those skilled in the art that the present invention is not limited to the above embodiments. The above embodiments and descriptions are only for explaining the principles of the present invention. Without departing from the spirit and scope of the present invention, the present invention may have various changes and improvements, which fall within the scope of the present invention to be protected. The scope of protection of the present invention is defined by the attached claims and their equivalents.

Claims

1. A method for preparing quick-frozen brine-soaked sterilized diced onions, characterized in that: The production method comprises: Step 1: Preliminary processing, specifically the selection of onions, raw material pretreatment, peeling, cleaning, hair removal and manual selection; Step 2: blanching the onions after the preliminary treatment, and cooling them after blanching; Step 3: Use a machine to cut the onion into 10×10 dices; Step 4: Disinfection with salt water: put the diced onion into a disinfectant prepared by mixing water and edible salt in a mass ratio of 100:2.1 to 4.

1. The temperature of the disinfectant is 14-16 degrees and the sterilization time is 15 seconds. Step 5: quick freezing, subjecting the diced onions to four-stage gradient freezing; Precooling stage: Use cold air circulation to precool the diced onions to -5°C and keep it for 15 seconds to form small ice nuclei on the surface; Quick freezing stage: Liquid nitrogen is used to drop the temperature to -30°C, reducing the ice crystal growth rate by 60%; Stabilization stage: The vacuum environment is maintained for 30 seconds to promote the sublimation of residual moisture; Temperature return lock: slowly return to -18℃ to make the ice crystals more evenly distributed and reduce the loss rate of juice after thawing; Step 6: Sorting and packaging. The quick-frozen diced onions are selected and inspected, and then packaged.

2. The method for preparing quick-frozen brine-soaked sterilized diced onions according to claim 1, characterized in that: When selecting onions, onions with a single diameter of more than 80 and a mass of 200-500 grams are selected.

3. The method for preparing quick-frozen brine-soaked sterilized diced onions according to claim 1, characterized in that: In the onion raw material pretreatment step, the onions are selected and passed through a vibrating screen to remove sand and part of the dry skin, and then enter a bubble cleaning machine to be cleaned.

4. The method for preparing quick-frozen brine-soaked sterilized diced onions according to claim 1, characterized in that: In the onion peeling step, the onions are first cleaned after raw material pretreatment, and then the roots, diseased and insect-infested, rotten parts, old skin and dry skin are removed.

5. The method for preparing quick-frozen brine-soaked sterilized diced onions according to claim 1, characterized in that: In the onion hair removal step, the onions are peeled and then passed through a hair roller remover to remove hair and residual dry skin.

6. The method for preparing quick-frozen brine-soaked sterilized diced onions according to claim 1, characterized in that: In the onion manual selection step, the onions are manually selected to remove foreign matter after the hair is removed.

7. The method for preparing quick-frozen brine-soaked sterilized diced onions according to claim 1, characterized in that: In the blanching step, hot water of 92-95 degrees is used and the blanching time is controlled within 15 seconds.

8. The method for preparing quick-frozen brine-soaked sterilized diced onions according to claim 1, characterized in that: The packaged frozen diced onions are placed in a cold storage at -18 to -20 degrees Celsius for cold storage.

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