Tofu is a green and healthy food invented by China's alchemist Dan Liuan, the king of Huainan. Today, there are 2,100 years of history and it is loved by everyone.
Frozen tofu tastes even better
Tofu is rich in nutrients. Both frozen tofu and fresh tofu are rich in nutrients such as soy protein, soy isoflavones, soybean phospholipids, and minerals. There are innumerable small holes in fresh bean curd. Some of them are connected to each other, and some are closed into small containers. The holes are filled with water. Water has a strange characteristic. At 4°C, it has the largest density and the smallest volume. By 0°C, the water forms ice, and its volume is not reduced but swells. It is larger than the water at normal temperature. About 10%. When the temperature of tofu falls below 0°C, the water inside becomes ice, and the original hole is propped up by ice and the whole tofu is squeezed into a mesh. When the ice melted into water and flowed out of the tofu, it left a lot of holes. This makes the bean curd shape honeycomb, with many pores, the color gray, cooking easier and tasty.
Frozen tofu better retains nutrients
Fresh tofu is rich in water, and its water-soluble nutrients, such as minerals, vitamins, etc., are easily lost as the juice oozes. It is not as good as frozen tofu to preserve nutrition. The frozen tofu's moisture is mainly in the state of hail. It can lock the juice in the fresh tofu and retain the water-soluble nutrients. Some people worry that nutrients will be lost during defrosting. In fact, as long as tofu is not defrosted and processed into light stews with fresh vegetables, nutrients can be prevented from oozing out of the juice.
Fresh tofu contains a large amount of flavonoids, lecithin, and these ingredients are not reduced by freezing. Supplementing flavonoids and lecithin can help prevent Alzheimer's disease and prevent the occurrence of osteoporosis, breast cancer, and prostate cancer. It is the food of choice for menopausal women. The current test results show that the same weight of frozen tofu has less moisture than fresh tofu.
People with dyslipidemia eat frozen tofu better
About 60% of the fat in frozen tofu is linoleic acid and polyunsaturated fatty acids. Unsaturated fatty acids have the effect of reducing total cholesterol levels in the human body. In addition, lecithin contained in unsaturated fatty acids can form choline in the human body and have an effect of preventing atherosclerosis. At the same time, compared with fresh tofu, frozen tofu has richer dietary fiber content, which can promote gastrointestinal motility and promote fat excretion. At the same time, there are many voids in the frozen tofu. These voids can absorb oil and can also reduce the fat and oil discharge to a certain extent. The structure of frozen tofu is relatively loose, and it is easier to taste. It is better to use less salt and less oil when cooking. When people with high blood lipids eat frozen tofu, it is best not to cook with meat, because the cellulite in frozen tofu will absorb a lot of oil, but will cause elevated blood lipids.
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