The quality of accessories in fish-flavored shredded pork considerably affects its taste, color, and texture. Using the accessories of fish-flavored shredded pork as raw materials, this study was performed to explore the effect of color and crispness protection agents on their quality. Three factors (calcium ascorbate mass concentration, sodium chloride mass concentration, and soaking time) were evaluated in single-factor experiments. The effect of color and crispness protection agents on the quality of fishflavored shredded pork accessories was determined using the hardness values of fresh bamboo shoots and black fungus and the W value of fresh bamboo shoots as indicators. According to Box-Beheken response surface analysis, the optimal sodium chloride concentration, calcium ascorbate concentration, and soaking time were estimated as 0.8 g/100 mL, 0.06 g/100 mL, and 15 min, respectively. Under these processing conditions, the predicted W value of fresh bamboo shoots was 77.15, hardness value of fresh bamboo shoots was 2 484.62 g, and hardness value of fungus was 352.79 g. Empirical results showed that the W value of fresh bamboo shoots was 77.09, hardness value of fresh bamboo shoots was 2480.16 g, and hardness value of black fungus was 350.18 g. In summary, the established response surface test model can be applied to predict actual data, and fish-flavored shredded pork accessories treated under these conditions exhibited better sensory properties and optimal quality. These results provide important data and reference information for the color protection of fish-flavored shredded pork accessories.