Stinky Tofu Fermentation Broth Consistency
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Solution Overview
Problem
The texture and taste of stinky brine used in producing stinky tofu are not consistently stable due to seasonal and yearly variations in natural ingredients, and traditional open fermentation methods often compromise sanitary conditions.
Innovation Solution
A method involving a fermentation broth with 85–153 g/L of tryptone and 15–27 g/L of soytone, inoculated with microflora such as Bacillus sp. or Enterococcus sp., which is incubated to produce a stinky brine with consistent ammonia nitrogen concentration, mimicking the traditional smell and flavor of stinky tofu.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Stability of the object's composition
If traditional open fermentation method is used with natural ingredients, then the stinky brine can be produced, but the texture and taste are not consistent due to seasonal and yearly variations
Solution Approach 1:
The patent changes the fundamental parameters of the fermentation system by replacing natural ingredients with a controlled synthetic broth composition containing specific concentrations of amino acids, peptides, and other nutrients. This parameter change eliminates the variability introduced by seasonal and yearly variations in natural ingredients, ensuring consistent stinky brine texture and taste across different production periods.
Solution Approach 2:
The patent creates a simplified model system that copies the essential functional characteristics of traditional stinky brine without relying on complex natural ingredient blends. By replicating the fermentation function using a standardized synthetic broth, the patent achieves consistent results while eliminating the adaptability issues associated with natural ingredient variations.
2Ease of manufacture
If traditional open fermentation method is used, then the stinky brine can be produced, but sanitary conditions are compromised
Solution Approach 1:
The patent creates a controlled, sterile fermentation environment that acts as an inert system free from contaminating microorganisms. By using a sealed container with standardized synthetic broth and controlled incubation conditions, the patent eliminates the sanitary risks associated with open fermentation while maintaining the essential fermentation function.
Solution Approach 2:
The patent replaces the mechanical/open fermentation system with a controlled laboratory-style incubation system. This substitution uses controlled temperature, humidity, and sealed containment to achieve fermentation without the sanitary compromises of traditional open methods, making the process easier to manufacture under consistent conditions.
3Reliability
If natural ingredients are used for stinky brine, then the distinct smell and flavor can be achieved, but the fermentation period is extended
Solution Approach 1:
The patent changes the compositional parameters of the fermentation medium by using a synthetic broth with optimized nutrient concentrations, including specific amounts of amino acids and peptides. This parameter change accelerates the fermentation rate while maintaining the authentic smell and flavor characteristics, thereby reducing the fermentation period without sacrificing reliability.
Solution Approach 2:
The patent performs preliminary preparation of the synthetic broth with pre-measured, optimized nutrient compositions before fermentation begins. This preliminary action ensures that all necessary nutrients are already in place for rapid and consistent fermentation, eliminating the time delays associated with natural ingredient preparation and acceleration.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
This method shortens the fermentation period, maintains consistency across different seasons and years, and improves sanitary conditions while replicating the distinct smell and flavor of traditional stinky tofu.
Implementation Method 1
inoculating a fermentation broth with the microflora; and incubating the fermentation broth... the fermentation broth comprises 85 ̃153 g/L of tryptone and 15 ̃27 g/L of soytone... produce the stinky brine with consistent ammonia nitrogen concentration
Data Source
AI summary
A method for producing stinky brine for use in production of stinky tofu and a fermentation broth used therefore is provided. The method for producing stinky brine includes steps of inoculating a fermentation broth with microflora for producing the stinky brine. The fermentation broth includes at least 85˜153 g/L of tryptone and 15˜27 g/L of soytone, which may further include a trace amount of glucose, sodium chloride, dipotassium phosphate or a combination thereof.