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 |
|---|---|---|---|---|
Strawberry flavor roasted sausage | Strawberry flavor roasted sausage Meat 40, protein 12, isolated soybean protein 1, corn starch 5, potato starch 5, salt 2, sugar 5, ice water 28.5, other ingredients 1.5, natural color 0.1, total 100.1 | Meat unfreezing → twisting → rolling → pickling → blending → filling → drying → steaming & boiling → baking → packing → finished product | Add by 1~2‰ after pickling | Highly bright and natural, available to completely or partially substitute synthetic colorant |
Salt roasted product series | Salt 2.8, sugar 3.5, gourmet powder 1, 1+G 0.05, ethyl maltol 0.05, chicken paste 0.5, salt roasted chicken paste 0.5, 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% | After sterilizing, the product demonstrated bright yellow color, while light resistance stronger and additive amount smaller |
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. |
Prepared meat product series | Salt 2, sugar 3, gourmet powder 0.5, water retention agent 0.5, kebab pickling material 2, water 30, chicken 80, total 100 | Meat processing → pickling → string → quick-freezing → finished product | Add the color in pickling process with additive amount of 0.4~0.6% | Good light resistance, no obviously color fading during shelf life. |
Marinated chicken toe | Salt 2.8, sugar 3.5, gourmet powder 1, 1+G 0.05, ethyl maltol 0.05, chicken paste 1, appropriate spice, water 91.6, total 100 | Meat processing → marinating → packing → sterilizing → finished product | Add the color 30 min. before fresh out of the pan, with additive amount 1~1.5%. | Bright yellow, enhance appetite |
Sausage | Meat 52, fat 26, ice water 12.5, white spirit 1.6, salt 2, sugar 5.5, other ingredient 0.4, total 100 | Meat → trimming → twisting → pickling → blending → filling → segmenting → air discharging → roasting → packing | While blending, add the color with 0.1~0.3% proportion | Available to substitute nitrite, after coloring, the sausage could demonstrate stable bright red color. |
