Zanthoxylum armatum beef flavor code-made seasoning bag and preparation method thereof

Abstract

The invention discloses a rattan pepper beef flavor code-made seasoning packet and a preparation method thereof, and the rattan pepper beef flavor code-made seasoning packet comprises a base permeation layer which is composed of rattan pepper powder, salt, chilli powder, garlic powder, onion powder, chicken essence and monosodium glutamate and is used for going deep into beef fibers to endow basic flavor; the flavor locking layer is composed of starch and concentrated zanthoxylum armatum oil and used for forming a protective film on the surface of beef to lock the base flavor and juice, the concentrated zanthoxylum armatum oil is prepared through a low-temperature extraction technology, and the loss rate of volatile components is lower than 10%; the base permeable layer and the flavor locking layer are compounded according to the mass ratio of (3: 1)-(5: 1). Based on the innovative design of a layered stacking process, through the synergistic effect of a base permeation layer (small molecular components such as zanthoxylum armatum powder and table salt) and a flavor locking layer (a starch-concentrated zanthoxylum armatum oil composite film), the technical bottleneck that the permeation depth of a traditional single-layer seasoning is insufficient is broken through, and flavor substances can be promoted to permeate into the deep layer of beef fibers within a short time; the internal flavor intensity is the same as the surface flavor.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to a vine pepper beef flavored seasoning packet and a preparation method thereof. Background Art

[0002] With the rapid development of modern food processing technology, pre-processed meat products are favored by the market due to their convenience and flavor stability. In the traditional beef marinating process, there are common technical bottlenecks such as uneven penetration of flavor substances and serious juice loss. Existing technologies mostly use a single seasoning layer treatment, which can impart surface flavor but cannot effectively penetrate the muscle fiber structure, resulting in significant flavor differences inside and outside the product. Especially for volatile flavor substances such as Sichuan pepper, conventional high-temperature extraction processes are prone to cause the loss of characteristic ingredients such as green peppercorns, seriously affecting the integrity of the numbing flavor. At the same time, during the storage stage, the numbing aroma will gradually dissipate over time, resulting in poor Sichuan pepper flavor stability in the finished product, making it difficult to ensure the persistence and consistency of the product flavor. Summary of the Invention

[0003] The purpose of the present invention is to overcome the problems of poor stability, uneven penetration of flavor substances and serious juice loss of existing peppercorn flavor seasonings, and to provide a peppercorn beef flavor coded seasoning package and a preparation method thereof.

[0004] A spice pack for beef flavored with vine pepper, comprising Base penetration layer: composed of Sichuan pepper powder, salt, chili powder, garlic powder, onion powder, chicken essence, and MSG, which is used to penetrate deep into the beef fibers to impart basic flavor; Flavor Locking Layer: Made from starch and concentrated Sichuan peppercorn oil, it forms a protective film on the beef surface to lock in the base flavor and juices. The concentrated Sichuan peppercorn oil is produced through a low-temperature extraction process with a volatile component loss rate of less than 10%. The base permeation layer and the flavor locking layer are compounded in a mass ratio of (3:1) to (5:1).

[0005] Furthermore, the base penetration layer includes the following raw materials in parts by weight: 4-6 parts of Sichuan pepper powder, 4-6 parts of table salt, 1-3 parts of chili powder, 0.5-1.5 parts of garlic powder, 0.5-1.5 parts of onion powder, 6-10 parts of chicken essence, and 6-10 parts of MSG; the flavor locking layer includes the following raw materials in parts by weight: 30-50 parts of starch and 25-35 parts of concentrated Sichuan pepper oil.

[0006] Furthermore, the mass ratio of starch to concentrated Sichuan pepper oil in the flavor locking layer is 1-2:1.

[0007] A method for preparing a Sichuan pepper beef flavored seasoning packet comprises the following steps: S1: Prepare the base permeation layer: Mix pepper powder, salt, chili pepper, garlic, onion, chicken essence, and MSG in appropriate proportions and set aside; S2: preparing the flavor locking layer: mixing starch and concentrated Sichuan pepper oil in appropriate proportions and stirring until a uniform gel is formed; S3: Composite process: Apply the base penetration layer evenly on the surface of the beef, let it stand for 1 to 2 hours to penetrate, then apply the flavor locking layer, vacuum pack and refrigerate.

[0008] Furthermore, in step S3, the conditions for static infiltration are: temperature 4°C to 8°C, and humidity 60% to 70%.

[0009] Furthermore, the preparation method of the concentrated Sichuan pepper oil includes: crushing the Sichuan pepper and mixing it with vegetable oil in a mass ratio of 1:5, low-temperature extraction at 50°C to 60°C for 2 to 3 hours, and filtering to obtain the concentrated Sichuan pepper oil.

[0010] The beneficial effects of this invention are: based on the innovative design of the layered coding process, the synergistic effect of the base permeation layer (small molecule ingredients such as Sichuan pepper powder and salt) and the flavor locking layer (a starch-concentrated Sichuan pepper oil composite film) overcomes the technical bottleneck of insufficient penetration depth of traditional single-layer seasonings. It can quickly promote the penetration of flavor substances deep into the beef fiber layer, ensuring that the internal flavor intensity is the same as the surface flavor. At the same time, combined with the low-temperature stabilization process, it effectively maintains the spatial structure of myosin, reduces juice loss, and improves water retention efficiency. DETAILED DESCRIPTION

[0011] The following describes the embodiments of the present invention through specific examples. Those skilled in the art can easily understand other advantages and effects of the present invention from the content disclosed in this specification. The present invention can also be implemented or applied through other different specific embodiments. The details in this specification can also be modified or changed based on different viewpoints and applications without departing from the spirit of the present invention. It should be noted that the following embodiments and features in the embodiments can be combined with each other unless they conflict.

[0012] Example 1 A method for preparing a Sichuan pepper beef flavored seasoning packet comprises the following steps: S1: Prepare the base permeation layer: Mix 4 parts of Sichuan pepper powder, 4 parts of salt, 1 part of chili powder, 0.5 parts of garlic powder, 0.5 parts of onion powder, 6 parts of chicken stock, and 6 parts of monosodium glutamate; S2: Prepare a flavor-locking layer: Mix 30 parts starch and 30 parts concentrated Sichuan peppercorn oil and stir until a uniform gel forms. The weight ratio of starch to concentrated Sichuan peppercorn oil in the flavor-locking layer is 1:1. This layer forms a protective film on the beef surface to lock in the base flavor and juices. The concentrated Sichuan peppercorn oil is prepared using a low-temperature extraction process.

[0013] S3: Composite process: Apply the base permeation layer evenly to the beef surface and let it penetrate for 1 hour. Then apply the flavor locking layer, vacuum pack, and refrigerate. The base permeation layer and flavor locking layer are compounded in a mass ratio of 3:1.

[0014] In step S3, the conditions for static infiltration are: temperature 4° C. and humidity 60%.

[0015] The preparation method of the concentrated Sichuan pepper oil comprises: crushing Sichuan pepper and mixing it with vegetable oil in a mass ratio of 1:5, performing low-temperature extraction at 50° C. for 2 hours, and filtering to obtain the concentrated Sichuan pepper oil, wherein the loss rate of volatile components is less than 10%.

[0016] Example 2

[0017] A method for preparing a Sichuan pepper beef flavored seasoning packet comprises the following steps: S1: Prepare the base permeation layer: Mix 5 parts of Sichuan pepper powder, 5 parts of salt, 2 parts of chili powder, 1 part of garlic powder, 1 part of onion powder, 8 parts of chicken stock, and 8 parts of monosodium glutamate; S2: Prepare a flavor-locking layer: Mix 50 parts starch and 25 parts concentrated Sichuan peppercorn oil and stir until a uniform gel forms. The weight ratio of starch to concentrated Sichuan peppercorn oil in the flavor-locking layer is 2:1. This layer forms a protective film on the beef surface to lock in the base flavor and juices. The concentrated Sichuan peppercorn oil is prepared using a low-temperature extraction process.

[0018] S3: Composite process: Apply the base permeation layer evenly to the beef surface and let it penetrate for 2 hours. Then apply the flavor locking layer, vacuum pack, and refrigerate. The base permeation layer and flavor locking layer are compounded in a mass ratio of 5:1.

[0019] In step S3, the conditions for static infiltration are: temperature 4° C. and humidity 70%.

[0020] The preparation method of the concentrated Sichuan pepper oil comprises: crushing the Sichuan pepper and mixing it with vegetable oil in a mass ratio of 1:5, performing low-temperature extraction at 60° C. for 2 hours, and filtering to obtain the concentrated Sichuan pepper oil, wherein the loss rate of volatile components is less than 10%.

[0021] Example 3

[0022] A method for preparing a Sichuan pepper beef flavored seasoning packet comprises the following steps: S1: Prepare the base permeation layer: Mix 6 parts of Sichuan pepper powder, 6 parts of salt, 3 parts of chili powder, 1.5 parts of garlic powder, 1.5 parts of onion powder, 10 parts of chicken stock, and 10 parts of MSG; S2: Prepare a flavor-locking layer: Mix 48 parts starch and 30 parts concentrated Sichuan peppercorn oil and stir until a uniform gel forms. The weight ratio of starch to concentrated Sichuan peppercorn oil in the flavor-locking layer is 8:5. This layer forms a protective film on the beef surface to lock in the base flavor and juices. The concentrated Sichuan peppercorn oil is prepared using a low-temperature extraction process.

[0023] S3: Composite process: Apply the base permeation layer evenly to the beef surface and let it penetrate for 2 hours. Then apply the flavor locking layer, vacuum pack, and refrigerate. The base permeation layer and flavor locking layer are compounded in a mass ratio of 4:1.

[0024] In step S3, the conditions for static infiltration are: temperature 8° C. and humidity 70%.

[0025] The preparation method of the concentrated Sichuan pepper oil comprises: crushing the Sichuan pepper and mixing it with vegetable oil in a mass ratio of 1:5, performing low-temperature extraction at 60° C. for 3 hours, and filtering to obtain the concentrated Sichuan pepper oil, wherein the loss rate of volatile components is less than 10%.

[0026] For the above Examples 1 to 3, the flavor penetration rate, juice loss rate, numbing aroma retention rate (30 days), production qualification rate, and shelf life (4°C, days) were tested, and the following data were obtained, as shown in Table 1: Table 1: Test data table of the embodiment Detection indicators Example 1 Example 2 Example 3 Flavor penetration 82.4% 88.0% 89.7% Juice loss rate 18.6% 13.8% 15.2% Ma Xiang retention rate (30 days) 83.5% 84.7% 91.2% Production qualification rate 89.3% 96.2% 95.1% Shelf life (at 4°C, days) 75 90 90 Among them, the detection methods of the above five detection indicators are as follows: (1) Flavor penetration test (according to the standard: GB / T 22210-2008 "Determination of scutellariae in meat and meat products") Specific Methods: Sampling: Marinated beef was cut along the muscle fiber direction into a surface layer (0-2 mm) and a core layer (≥5 mm depth). Extraction: Samples of the surface and core layers were taken and extracted with ultrapure water (solid-to-liquid ratio 1:10, ultrasound-assisted extraction for 30 minutes). Detection: The content of fennel (C₁₆H₂₂O₃) was determined using high-performance liquid chromatography (HPLC, Agilent 1260), and the concentration ratio of the core layer to the surface layer was calculated.

[0027] (2) Juice loss rate test (SB / T 10482-2008 "Determination of Juice Loss in Meat Products") Specific Method: Weighing: Record the weight of the beef before marinating (m1) and after cooking (boiling in boiling water for 10 minutes) (m2). Calculation: Juice loss rate = [(m1 - m2) / m1] × 100%. Instrument: Precision electronic balance (METTLER TOLEDO, accuracy 0.01g).

[0028] (3) Determination of numbing aroma retention rate (ISO 2294:2017 “Determination of xanthoxylum compounds in foods”) Specific Method: Accelerated Storage: Samples were stored in a 40°C incubator for 30 days (simulating 6 months at room temperature). Extraction: Volatile components were captured using headspace solid-phase microextraction (HS-SPME, 75μm CAR / PDMS fiber). Analysis: Hydroxy-α-sanshool (C₁₅H₂₄O₂) was quantified using gas chromatography-mass spectrometry (GC-MS, Thermo Fisher ISQ 7000). Calculation formula: Retention = (Post-storage Content / Initial Content) × 100%.

[0029] (4) Production qualification rate testing Specific method: Batch sampling: 10 batches are produced continuously, and 50 packages are randomly sampled from each batch. Judgment criteria: Flavor penetration rate ≥ 80%; Juice loss rate ≤ 20%; Total bacterial count ≤ 1×10 4 CFU / g (GB 4789.2). Qualified rate = (number of qualified products / total number of samples) × 100%.

[0030] (5) Shelf life assessment Specific method: Microbiological testing: Determine the total colony count according to GB 4789.2. The shelf life end point is the total colony count ≥ 1×10 5 CFU / g. Sensory evaluation: A panel of 10 experts scored on a 9-point scale (color, odor, texture). A comprehensive score of 5 or less was considered spoiled. Chemical indicators: Peroxide value (GB 5009.227) ≤10 meq / kg.

[0031] Based on the above Examples 1 to 3, the following control group experiments were performed: Comparative Example 1 (single-layer structure control) This comparative example is the same as Example 2, except that the layered structure design is eliminated, and a traditional single seasoning layer is used for coating. Specifically, the preparation method is as follows: Mix 5 parts Sichuan pepper powder, 5 parts salt, 2 parts chili powder, 1 part garlic powder, 1 part onion powder, 8 parts chicken bouillon, 8 parts MSG, 50 parts starch, and 25 parts soybean oil (total weight is the same as Example 2). Coding process: Apply the mixed seasoning directly to the surface of the beef, let it stand for 2 hours (4°C, 70% humidity), and then vacuum-pack and refrigerate.

[0032] Comparative Example 2 (Unbalanced Base / Locking Layer Ratio) This comparative example is the same as Example 2, except that the mass ratio of the base to the locking layer exceeds the range of Claim 1 (2:1). Specifically, the base permeation layer is the same as in Example 2 (5 parts Sichuan pepper powder, 5 parts salt, 2 parts chili powder, 1 part garlic powder, 1 part onion powder, 8 parts chicken bouillon, and 8 parts MSG). The flavor locking layer is the same as in Example 2 (50 parts starch, 25 parts Sichuan pepper oil). The base and locking layer are mixed in a 2:1 ratio (13.3g base layer + 6.7g locking layer per 100g beef).

[0033] Comparative Example 3 (Starch / Peppercorn Oil Ratio Exceeds Limit) This comparative example is the same as Example 1, except that: the ratio of starch to peppercorn oil in the flavor locking layer exceeds the range of claim 3 (3:1); specifically, the base penetration layer: a mixture of 4 parts of peppercorn powder, 4 parts of salt, 1 part of chili powder, 0.5 parts of garlic powder, 0.5 parts of onion powder, 6 parts of chicken essence, and 6 parts of MSG; the flavor locking layer: 60 parts of starch and 20 parts of peppercorn oil (mass ratio 3:1); other process parameters are the same as Example 1.

[0034] Comparative Example 4 (High-temperature extraction process control) This comparative example is the same as Example 3, except that the concentrated peppercorn oil is prepared by traditional high-temperature leaching (120°C). Base penetration layer: Mix 6 parts of Sichuan pepper powder, 6 parts of salt, 3 parts of chili powder, 1.5 parts of garlic powder, 1.5 parts of onion powder, 10 parts of chicken essence, and 10 parts of MSG; Prepare flavor locking layer: Mix 48 parts of starch and 30 parts of concentrated Sichuan pepper oil; Concentrated Sichuan pepper oil: After mixing Sichuan pepper and oil, heat to 120°C and hold for 15 minutes; Other parameters are the same as Example 3.

[0035] Comparative Examples 1 to 4 were subjected to the above five tests, and the results were shown in Table 2 below: Table 2: Comparative test data Detection indicators Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Flavor penetration 32% 51% 65% 72% Juice loss rate 47% 29% 38% 34% Ma Xiang retention rate (30 days) 28% 41% 41% 37% Production qualification rate 75% 82% 78% 85% Shelf life (at 4°C, days) 45 60 Combining Table 1 and Table 2 for analysis, Comparative Example 1 (single-layer control) shows that compared to Examples 1-3, the traditional single-layer seasoning (Comparative Example 1) prematurely forms a physical barrier between the large-molecule starch and oil, hindering the penetration of small-molecule seasonings (such as salt and Sichuan pepper powder) into the muscle fibers. The basal permeability layer, through the synergistic effect of small-molecule salt (Na⁺) and Sichuan pepper powder, creates an osmotic pressure gradient (1.2 MPa), opening the interfiber spaces and promoting the diffusion of flavor substances. The flavor-locking layer, through the starch-Sichuan pepper oil composite membrane, forms a physical barrier, reducing juice loss. While Example 2 achieved 97% membrane integrity, the membrane in Comparative Example 2 ruptured due to an imbalance in the composition (a loss rate of 29%). This demonstrates that the dual-layer structure of the basal permeability layer (small-molecule seasoning) and the flavor-locking layer (starch-Sichuan pepper oil composite membrane) in this solution can overcome the penetration barrier of traditional single-layer seasonings through the synergistic effect of molecular osmotic pressure gradient and physical barrier.

[0036] Comparing Comparative Examples 2 (imbalanced ratio) and 3 (excess starch) with Examples 1-3, the unbalanced base-to-locking layer ratio (2:1) resulted in insufficient osmotic pressure (sodium ion concentration was only 65% ​​of that in Example 2). The excessively high starch ratio (3:1) caused the membrane to be too stiff (sensory score 4.2 / 10) and equipment clogging (clogging rate increased threefold). A base-to-locking layer ratio of 3:1-5:1 dynamically balanced the osmotic pressure difference and membrane strength. For example, the batch-to-batch flavor variation in Example 2 (5:1) was ≤6.8%, while the variation in Comparative Example 2 reached 18%. A modular production process increased production capacity and reduced energy consumption in Example 2, demonstrating that empirical formulations cannot balance permeation and locking requirements.

[0037] Comparative Example 4 (high-temperature extraction) compared to Examples 1-3: High temperature (120°C) caused thermal decomposition of sanshool (hydroxy-α-sanshool), resulting in a retention rate of only 37% (compared to 91.2% in Example 3). It also triggered oil oxidation (peroxide value 12 meq / kg vs. 5 meq / kg in Example 3). This demonstrates that traditional processes cannot achieve both flavor extraction and ingredient protection. Examples 1-3 (low-temperature extraction + two-phase coupling): Low-temperature extraction (50-60°C) reduces the loss of heat-sensitive components. The solid sanshool powder provides a sustained-release numbing flavor, while the starch-based locking layer secures the liquid sanshool through a hydrogen-bonding network, slowing its volatilization. In accelerated storage testing, the numbing aroma intensity of Example 3 remained at 91.2% after 60 days, while the numbing aroma of Comparative Example 3, due to the excessively high starch ratio (3:1), decayed to 41%.

[0038] In summary, this solution employs a dual-layer structure: a base permeation layer (molecular permeation) → a flavor-locking layer (physical barrier), resolving the conflicting constraints between permeation and moisture retention in traditional processes. Data supports this: penetration depth: Example 2 reaches 4.2mm (compared to only 1.8mm in Comparative Example 1); juice loss: Example 2 achieves 13.8% (compared to ≥47% in traditional processes).

[0039] By combining solid zhongjiao powder (sustained release) with liquid concentrated zhongjiao oil (encapsulated), combined with low-temperature extraction (≤60°C) and starch fixation technology, the long-lasting stability of the numbing aroma is achieved. Data supports this: zhongjiaoin retention rate: Example 3 reaches 91.2% (Comparative Example 4: 37%); shelf life: Example 3: 90 days (Comparative Example 4: only 45 days).

[0040] Through the precise ratio of the base permeation layer (salt 4-6%, Sichuan pepper powder 4-6%) and the locking layer (starch 30-50%, Sichuan pepper oil 25-35%), a quantifiable production control equation was established; data showed: the production qualification rate: Example 2 reached 96.2% (traditional process ≤82%); batch stability: flavor intensity difference ≤6.8% (traditional process >25%).

[0041] This solution, through three innovative approaches: layered structural design, dual-phase stabilization technology for Sichuan peppercorns, and a quantitative ratio system, systematically addresses core issues inherent in traditional beef curing processes, including insufficient flavor penetration, volatile numbing aroma, and poor industrial adaptability. Test data demonstrates that key indicators such as flavor penetration, juice retention, and production qualification rate significantly outperform traditional processes (p < 0.001), demonstrating clear industrial application value and technological advancement.

[0042] The above-described embodiments merely represent specific implementations of the present invention. While the descriptions are relatively specific and detailed, they should not be construed as limiting the scope of the present invention. It should be noted that a person skilled in the art would be able to make numerous variations and improvements without departing from the spirit of the present invention, and all such variations and improvements fall within the scope of protection of the present invention.

Claims

1. A Sichuan pepper beef flavored seasoning packet, characterized by: include Base penetration layer: composed of Sichuan pepper powder, salt, chili powder, garlic powder, onion powder, chicken essence, and MSG, which is used to penetrate deep into the beef fibers to impart basic flavor; Flavor Locking Layer: Made from starch and concentrated Sichuan peppercorn oil, it forms a protective film on the beef surface to lock in the base flavor and juices. The concentrated Sichuan peppercorn oil is produced through a low-temperature extraction process with a volatile component loss rate of less than 10%. The base permeation layer and the flavor locking layer are compounded in a mass ratio of (3:1) to (5:1).

2. The Sichuan pepper beef flavored seasoning packet according to claim 1, characterized in that: The base penetration layer includes the following raw materials in parts by weight: 4-6 parts of Sichuan pepper powder, 4-6 parts of table salt, 1-3 parts of chili powder, 0.5-1.5 parts of garlic powder, 0.5-1.5 parts of onion powder, 6-10 parts of chicken essence, and 6-10 parts of monosodium glutamate; the flavor locking layer includes the following raw materials in parts by weight: 30-50 parts of starch and 25-35 parts of concentrated Sichuan pepper oil.

3. The Sichuan pepper beef flavored seasoning packet according to claim 1, characterized in that: The mass ratio of starch to concentrated Sichuan pepper oil in the flavor locking layer is 1-2:

1.

4. A method for preparing a spice packet with a Sichuan peppercorn and beef flavor, characterized by: The following steps are involved: S1: Prepare the base permeation layer: Mix pepper powder, salt, chili pepper, garlic, onion, chicken essence, and MSG in appropriate proportions and set aside; S2: preparing the flavor locking layer: mixing starch and concentrated Sichuan peppercorn oil in appropriate proportions and stirring until a uniform gel is formed; S3: Composite process: Apply the base penetration layer evenly on the surface of the beef, let it stand for 1 to 2 hours to penetrate, then apply the flavor locking layer, vacuum pack and refrigerate.

5. The method for preparing the Sichuan pepper beef flavored seasoning packet according to claim 4, characterized in that: In step S3, the conditions for static infiltration are: temperature 4°C to 8°C, and humidity 60% to 70%.

6. The method for preparing the Sichuan pepper beef flavored seasoning packet according to claim 4, characterized in that: The preparation method of the concentrated Sichuan pepper oil comprises the following steps: crushing the Sichuan pepper and mixing it with vegetable oil in a mass ratio of 1:5, performing low-temperature extraction at 50° C. to 60° C. for 2 to 3 hours, and filtering to obtain the concentrated Sichuan pepper oil.