ABSTRACT
The brine may contain different types of flavorings and colorings. This results in different types of sufu products. A common brine would be one con taining 12% sodium chloride and rice wine amounting to about 10% ethanol. The end product has a characteristic flavor and color and very salty taste. Some varieties may have a putrid flavor and be objectionable to some individuals. In commercial production, the product is finally bottled with brine, sterilized, and marketed.
