Freeze-dried tofu and preparation method thereof

Abstract

The invention provides freeze-dried tofu and a preparation method thereof. On one hand, the freeze-dried tofu is prepared by directly freeze-drying tofu in a vacuum environment, and is in a solid state, and the water content of the freeze-dried tofu is less than or equal to 3%; on the other hand, the preparation method of the freeze-dried tofu comprises the step that the tofu is directly freeze-dried in the vacuum environment to prepare the freeze-dried tofu; vacuum freeze drying comprises a pre-cooling stage and a drying stage; direct vacuum freeze drying is a quick-freezing step before entering a vacuum freeze drying system. The freeze-dried tofu has the advantages that the weight is low, carrying is easy, products are diversified, eating is convenient, and the nutritive value is high. The preparation method has the advantages that the process is simple, the implementation is easy, the quick-freezing step is not needed, the production time and production cost are reduced, and the effects of energy saving and efficiency enhancement are further achieved.

Description

technical field [0001] The invention relates to the field of food, in particular to a freeze-dried tofu and a preparation method thereof. Background technique [0002] Tofu contains high amino acid and protein, making it a good supplement food for grains. 78% of its fat is unsaturated fatty acid, and it does not contain cholesterol, so it is known as "vegetable meat", and then it is indispensable in daily dishes. a kind of food. Because the texture of tofu is relatively tender, it is easy to break, and at the same time, fresh tofu also has the defect of perishability, making it difficult to store and carry problems. [0003] In order to make the tofu have a longer shelf life and be easy to carry, in the prior art, the tofu is vacuum freeze-dried or dehydrated after freezing to obtain freeze-dried tofu or frozen tofu. The inventor has found through research that the freeze-dried tofu or frozen tofu in the prior art has the following problems: (1) the freeze-dried tofu or fr...

AI Technical Summary

Problems solved by technology

The inventor has found through research that the freeze-dried tofu or frozen tofu in the prior art has the following problems: (1) the freeze-dried tofu or frozen tofu in the prior art, after freezing, the protein denaturation makes the internal mesh of the tofu increase. Large, the tofu becomes spongy, the appearance structure is damaged, and the visual perception is poor; (2) freeze-dried tofu or frozen tofu in the prior art have poor mouthfeel, do not have the original delicate feeling of tofu, and have greatly reduced nutritional value; ( 3) freeze-dried tofu or frozen tofu in the prior art are inconvenient to eat, and because of the astringent taste, boiled water needs to be boiled for a while to solve the astringency problem; (4) freeze-dried tofu or frozen tofu of the prior art Tofu, in order to solve its taste problem, usually by adding food additives such as flavoring agent, auxiliary material, coagulant, starch paste to increase the taste of tofu, which is not conducive to the concept of healthy food

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