Study on the effect of freezing pretreatment and endogenous fermentation on the quality and processing time of black shallots using the moist heat treatment method

Abstract

Black shallots are new products made by processing fresh shallots (Allium ascalonicum L.) under controlled temperature and humidity conditions without the use of additives. The purpose of this study was to determine suitable freezing pretreatment and endogenous fermentation conditions (treatment temperature, treatment time) to break down the cell structure in raw materials, to promote reactions caused by enzymes (hydrolysis reaction of polysaccharides...