Color | Solubility | Form | Ingredients | Dosage % |
|---|---|---|---|---|
Bright Golden Yellow
| Water | Powder | Monascus Yellow | 0.5-1.0 |
Bright Yellow
| Water | Powder | Gardenia Yellow | 1-1.5 |
Brown Yellow
| Water | Powder | Kaoliang Red, Monascus Yellow | 0.3-0.5 |
Orange Red | Water | Powder | Monascus Yellow | 1.0-2.0 |
Orange Red | Water | Powder | Monascus Yellow | 1.0-2.0 |
Orange Yellow | Water | Powder | Monascus Yellow | 1.0-2.0 |
Bay | Water | Powder | Monascus Red, Carmine | 0.4-0.6 |
Bright Russet | Water | Powder | Monascus Red, Carmine, Paprika Oleoresin, Kaoliang Red | 1.0-2.0 |
Meat and Egg | Basic Process | General process | Usage and dosage | Advantage |
|---|---|---|---|---|
Sauce marinated product series | Salt 2.8, sugar 3.5, gourmet powder 1, 1+G 0.05, ethyl maltol 0.05, meat paste 1, appropriate amount of spice, water 91.6, total 100 | Meat processing → marinating → packing → sterilizing → finished product | Add the color 30 min. before fresh out of the pan, adding amount 0.5~1% | The product could demonstrate bright and stable reddish brown color even with little or no soy sauce. |
