In China, the use of food additives is prohibited without explicit provisions in the law, that is, food additives can only be used in a limited range and in a limited amount according to food safety standards, otherwise they will be regarded as food that does not meet food safety standards. As a food additive, monascus red is not allowed to be added to quick-frozen food and raw meat. If red koji is added to these foods, it violates the national food safety standard "Standards for the Use of Food Additives" (GB2760-20 14) and should be regarded as foods that do not meet the food safety standards. Monascus pigment is a kind of high-quality natural edible pigment fermented by filamentous fungi of Monascus, and it is the secondary metabolite of Monascus. Monascus pigment, the commercial name of which is monascus red, is a natural red pigment made from rice and soybean by liquid fermentation, extraction, concentration and refinement of monascus, and from monascus rice by extraction, concentration and refinement.