Frozen tofu is made by hand using food-grade non-genetically modified soybeans, following the Japanese craftsman’s hand-made method, using hand-made solid tofu cuts and then quickly frozen, without added preservatives.
The naturally formed small holes make it easier to absorb the soup, and also make the frozen tofu taste more chewy and chewy.
Bingxue Frozen Tofu comes in a small package size, which is suitable for a single consumption in a small modern family, and there is no need to worry about eating up and occupying the freezer space.
Our vitality has obtained four major certifications: ISO22000 international quality assurance certification, HACCP food safety control system certification, Cixin Organic Certification Co., Ltd., Ciyue International Co., Ltd. double cleanliness label
Suitable cooking methods: soup, hot pot, marinated
Feature of product
Vigorous, natural, hand-made, no added soy products.
Adhere to traditional hand-made, never use preservatives and defoamers
Product specifications and precautions
Frozen tofu (piece) 300g | natural hand-made non-based reform
- Ingredients: non-genetically modified soybeans, water, food-grade coagulants (calcium sulfate, magnesium chloride), fatty acid glycerides, calcium carbonate, magnesium carbonate, lecithin
- Origin: Taiwan
- Weight: 300 ± 3% grams
- Storage method: frozen below -18℃
- Effective days: 365 days (the product is not opened)
- Effective date: marked on the package
- Allergen Information: This product contains soy ingredients and is not suitable for people with allergies
If consumers have a lot of demand, they can go to our service base to buy or call for consultation
Extend the preservation of tofu
1. Pour out the water in the box
2. Pour in clean and drinkable iced boiled water (please cover the tofu with the amount of water)
3. Sealed with plastic wrap and kept in cold storage (changing the water every day will last longer, but it may lose the aroma of beans)
Reassuring no added tofu
For everyone's health, the whole production process is open and transparent, so that customers who come to the store to buy tofu products can eat with peace of mind. The equipment used in this home is a filter made of white iron without traditional wooden materials that breed bacteria. The home is not afraid of customers watching, but customers don’t!
What is defoamer?
Why add defoamer?
Antifoaming agents are also called emulsifiers. Emulsifiers are used for the purpose of emulsifying, dispersing, penetrating, cleaning, foaming, defoaming, stripping, etc. of food with the interface active function.
Because there will be air during the grinding process, a lot of bubbles will be produced during the cooking process. Some factories want to save manpower/reduce failure rate, they will add defoamer.
What is a thickener?
Why add a thickener?
Viscosity agent is used for the purpose of increasing food viscosity, emulsification stability, gelation and other functions to form food tissue or improve quality; to keep tofu stable and smooth taste.
What are preservatives?
Why add preservatives?
Preservatives are used for the purpose of preventing food spoilage and deterioration caused by microorganisms.
This is the most common food addition on the market. Because tofu is a high-protein food, it is very prone to spoilage. It is enough to spoil for three hours at room temperature in summer, so many factories use it to extend the life of the product.
※If the nutrition label data differs slightly from the package, the label on the actual package shall prevail.※
