Color | Solubility | Form | Ingredients | Dosage % |
|---|---|---|---|---|
Orange
| Oil | Liquid | β-Carotene | 1.0-2.0 |
Orange
| Water | Powder | β-Carotene | 0.5-1.0 |
Orange
| Water | Liquid | β-Carotene | 1.0-2.0 |
Red | Water | Liquid | Monascus Red | 1.0-1.5 |
Red | Water | Powder | Parika Oleoresin, Monascus Red | 1.0-1.5 |
White | Water Dispersible | Powder | Calcium Carbonate | 0.8-1.0 |
Bright Yellow | Water | Powder | Gardenia Yellow | 0.2-0.5 |
Surimi | General process | Usage and dosage | Advantage |
|---|---|---|---|
Fish ball | Raw material treatment → cleaning → fish meat & bone separating → rinsing → drying → refined filtering → twisting → mixing & kneading → adjusting → shaping → heating for gelatinization → cooling → packing | Add when adjusting, with additive proportion of 1-3‰ | Black, white, brown, and various colors available, in conformity with natural colors or fruit & vegetable powders. |
Crab meat stick | Raw material treatment → fish meat & bone separating → rinsing → refined filtering → drying → chopping → shaping → ripening→ cooling → packing → quick freezing | Paste over surface at latter chopping stage or after ripening process, with additive amount of 1-2% | Various models available from orange yellow to orange red, customization is possible. |
