Product Introduction

Stinky tofu fungus is a specific strain of mold used in the fermentation process of stinky tofu, a traditional Asian fermented soybean product. It plays a crucial role in breaking down proteins and fats in tofu, contributing to the unique aroma and texture of the final product. The mold is carefully cultivated under controlled conditions to ensure optimal fermentation performance and flavor development.

Production Process

  1. Strain Selection – Specific fungal strains, including Actinomucor, Mucor, and Rhizopus species, are selected for their fermentation properties.
  2. Culture Preparation – The selected fungus is cultivated on a nutrient-rich medium to promote growth and spore formation.
  3. Inoculation – Spores are introduced onto the surface of tofu under controlled humidity and temperature conditions.
  4. Fermentation – The tofu is allowed to ferment for a specific period, during which the fungus breaks down proteins and fats, generating characteristic flavors.
  5. Maturation – The fermented tofu is further aged to enhance its aroma and texture.
  6. Storage & Packaging – The matured fungus culture is dried or preserved for storage and transport.

Product Benefits and Functions

  • Enhances Fermentation – Facilitates the breakdown of proteins and fats, improving texture and aroma.
  • Develops Unique Flavor – Contributes to the distinctive pungent and umami-rich taste of stinky tofu.
  • Promotes Probiotic Growth – Encourages beneficial microbial activity in fermented foods.
  • Traditional Culinary Use – Essential in the production of authentic stinky tofu and other fermented soybean products.
  • Versatile Fermentation Agent – Can be adapted for use in various fermentation applications beyond tofu.

Product Application Scenarios

  • Stinky Tofu Production – The primary application, essential for achieving traditional taste and texture.
  • Fermented Bean Products – Used in fermentation of other soybean-based foods such as sufu (fermented bean curd).
  • Culinary Research – Utilized in food science research for studying fermentation processes.
  • Food Industry – Applied in commercial fermentation processes for large-scale production.

Packaging and Storage

【Storage Conditions】Store in a sealed, light-proof container, away from high temperatures, in a dry, cool, and well-ventilated place.
【Packaging】Bulk: 25kg/cardboard drum; Sample: 1kg/aluminum foil bag; Custom packaging available upon request.
【Shipping Methods】FedEx, DHL, dedicated logistics, and sea freight consolidation.
【Shelf Life】Two years

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