METHOD FOR VACUUM FREEZING OF TOFU Russian patent published in 2024 - IPC A23C20/00 A23B9/10 F25D13/00 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, namely to production of frozen tofu. Method for vacuum freezing of tofu, characterized by the fact that a product with height of 40 mm is frozen in a vacuum freezing chamber, wherein after 40 minutes, when the temperature on the surface of the product reaches cryoscopic minus 1.3 °C, then a vacuum pump is turned on, which reduces the pressure in the chamber from atmospheric 101 kPa to 10 Pa at rate of 10 m³/h, and an ultrasonic generator with a radiation frequency of 65 kHz, which is turned off after 20 minutes when the temperature in the product reaches minus 20 °C, and freezing is carried out until the temperature in the product is minus 30 °C for 25 min.

EFFECT: invention makes it possible to reduce duration of product freezing, to reduce deformation and destruction of internal structure of tofu.

1 cl, 1 tbl, 4 ex