Formula and preparation method of rattan pepper and beef five-kernel stuffing

Abstract

The invention discloses a formula and a preparation method of rattan pepper and beef five-kernel stuffing. According to the formula, winter minced meat, shredded beef, beef granules, shelled melon seeds and the like are used as raw materials, and the stuffing is prepared through the steps of raw material pretreatment, stuffing stir-frying, packaging, storage and the like. According to the stuffing, the spicy flavor of the rattan pepper and the delicious taste of the beef are fused with the flavors of various nuts and preserved fruits, so that the taste level is rich; rich nutritional ingredients such as protein and unsaturated fatty acid are contained, and the nutrition is balanced; through scientific proportioning and process, the stability is good, the shelf life under different storage conditions is long, and the potassium sorbate is added to guarantee food safety. The stuffing can be used for making foods such as cakes and mooncakes, meets diversified requirements of consumers, and has a good market application prospect.

Description

Technical Field

[0001] The invention relates to the technical field of food fillings, and in particular to a formula and a preparation method of a Sichuan pepper, beef and five-kernel filling. Background Art

[0002] In the food industry, fillings are a core component of numerous foods, including pastries, mooncakes, and dim sum. Their quality and flavor play a crucial role in the overall taste and market competitiveness of these foods. Traditional five-nut fillings have a long history and have long been a favorite among consumers. They are primarily made from nuts such as peanuts, walnuts, almonds, melon seeds, and sesame seeds, as well as preserved fruits, and are simply blended. However, with the changing times and increasingly diverse consumer tastes, the limitations of traditional five-nut fillings are gradually becoming apparent.

[0003] From a flavor perspective, traditional five-nut fillings are mostly sweet and have a relatively monotonous flavor profile, failing to satisfy consumers' desire for diverse flavors such as savory, spicy, and numbing. In today's fast-paced world, consumers are more inclined to try new and unique flavors to satisfy their increasingly discerning palates. Furthermore, traditional five-nut fillings tend to use fixed combinations of ingredients and lack innovation, which can easily lead to taste fatigue after prolonged consumption.

[0004] From a nutritional perspective, while the nuts in traditional five-nut fillings are rich in nutrients like protein and unsaturated fatty acids, the overall nutritional structure is unbalanced, lacking high-quality protein sources like meat, and thus cannot fully meet the nutritional needs of modern people. As people's health awareness continues to rise, they are paying more attention to the nutritional content and rationality of food fillings. The nutritional deficiencies of traditional five-nut fillings have also hindered their further development.

[0005] At the same time, the field of food filling technology continues to advance, with a number of innovative fillings emerging on the market, such as meat fillings and fruit fillings. However, these fillings also present their own challenges. For example, existing meat fillings often use a single meat as their primary ingredient, often focusing on the meaty aroma and lacking ingenious integration with other ingredients. This results in a relatively monotonous taste and difficulty in creating a rich flavor profile. While fruit fillings offer a refreshing aroma, they have a short shelf life, are prone to spoilage during storage and transportation, and tend to be soft and lack a chewy texture, failing to meet consumer demand for a more diverse filling experience.

[0006] There's no filling on the market that combines the flavor of Sichuan peppercorns with beef, a variety of nuts, and traditional five-nut fillings. Sichuan peppercorns have a unique, numbing aroma that adds a unique, stimulating taste; beef is rich in high-quality protein, offering a nutritious and delicious flavor; and a variety of nuts and preserved fruits provide a rich texture and flavor. However, there's currently no technology that can organically combine these ingredients to create a filling that combines diverse flavors, is nutritious, and has distinct textures. Therefore, developing a new Sichuan peppercorn, beef, and five-nut filling to fill this market gap and meet the diverse needs of consumers has become a pressing challenge in the field of food filling technology. Summary of the Invention

[0007] The invention aims to provide a formula and a preparation method of a Sichuan peppercorn beef and five-nut filling, which combines the spicy aroma of Sichuan peppercorns, the deliciousness of beef and the flavors of various nuts and preserved fruits. It has rich taste layers and unique flavor, and can meet consumers' demand for diversified tastes.

[0008] To achieve the above objectives, the present invention adopts the following technical means:

[0009] A recipe for a Sichuan peppercorn beef and five-nut filling, comprising the following components by weight: 50-70 parts of winter melon paste, 8-12 parts of shredded beef, 12-18 parts of diced beef, 15-20 parts of melon seeds, 20-30 parts of walnut kernels, 3-5 parts of salt and pepper almonds, 15-20 parts of white sesame seeds, 15-25 parts of tangerine cakes, 15-25 parts of sugared winter melon granules, 5-10 parts of wheat flour, 0.1-0.2 parts of monosodium glutamate, 0.2-0.3 parts of chicken essence, and five-spice powder. 0.1-0.2 parts of flour, 12-18 parts of corn oil, 2.5-3.5 parts of Sichuan pepper powder, 4-6 parts of peanut butter, 0.4-0.6 parts of fried salt, 2-3 parts of fermented rice wine, 5-10 parts of shredded coconut, 1-2 parts of sesame oil, 0.1-0.2 parts of beef essence, 8-12 parts of white sugar, 2-3 parts of terminalia, 1-2 parts of Sichuan pepper oil, 0.4-0.6 parts of light soy sauce, 0.8-1.2 parts of oyster sauce, and 0.1-0.2 parts of potassium sorbate.

[0010] A further solution of the present invention is that it contains the following components: 60 parts of winter melon paste, 10 parts of shredded beef, 15 parts of beef cubes, 17.5 parts of melon seeds, 25 parts of walnut kernels, 4 parts of salt and pepper almonds, 17.5 parts of white sesame seeds, 20 parts of tangerine cakes, 20 parts of candied winter melon cubes, 7.5 parts of wheat flour, 0.15 parts of monosodium glutamate, 0.25 parts of chicken essence, 0.15 parts of five-spice powder, 15 parts of corn oil, 3 parts of Sichuan pepper powder, 5 parts of peanut butter, 0.5 parts of fried salt, 2.5 parts of koji wine, 7.5 parts of shredded coconut, 1.5 parts of sesame oil, 0.15 parts of beef flavor, 10 parts of white sugar, 2.5 parts of terminalia, 1.5 parts of Sichuan pepper oil, 0.5 parts of light soy sauce, 1 part of oyster sauce, and 0.15 parts of potassium sorbate.

[0011] A further solution of the present invention is that the melon seeds, walnut kernels, salt and pepper almonds, white sesame seeds and terminalia nuts need to be baked at a temperature of 150-180° C. for 10-15 minutes.

[0012] A further solution of the present invention is that the tangerine cake and sugared winter melon particles are cut into small particles of 0.5-1 cm.

[0013] A method for preparing a Sichuan pepper, beef and five-kernel filling comprises the following steps:

[0014] Pour corn oil into the pot, heat it to 150-160℃, add the marinated shredded beef and beef cubes, stir-fry until they change color; add Sichuan pepper powder and Sichuan pepper oil, stir-fry until fragrant; add winter melon paste and wheat flour in turn, continue to stir-fry evenly; add white sugar, MSG, chicken essence, five-spice powder, and peanut butter, stir-fry until the sugar is completely melted and the fillings are evenly mixed; add the roasted melon seeds, walnuts, salt and pepper almonds, white sesame seeds, olives, as well as the chopped tangerine cakes, sugared winter melon cubes, and shredded coconut, continue to stir-fry for 5-8 minutes; finally, add sesame oil, stir evenly, remove from the pot and cool to room temperature.

[0015] Beneficial effects of the present invention:

[0016] 1. Unique Flavor: This filling cleverly blends the numbing aroma of Sichuan peppercorns and the savory flavor of beef with the flavors of various nuts like melon seeds and walnuts, as well as preserved fruits like tangerine cake and candied winter melon, creating a unique complex flavor. The stimulating taste of Sichuan peppercorns, the rich aroma of beef, the crispness of nuts, and the sweetness of preserved fruits create a rich, layered flavor that sets it apart from traditional fillings and offers consumers a brand new taste experience.

[0017] Nutritious: The filling contains beef, various nuts, and other ingredients rich in protein, unsaturated fatty acids, vitamins, and minerals, providing high-quality protein and a variety of nutrients. Furthermore, ingredients like winter melon and tangerine cakes contain dietary fiber and carbohydrates, making the filling nutritionally diverse and meeting the body's nutritional needs for a balanced diet.

[0018] Good Stability: Through a scientifically optimized raw material ratio and preparation process, this filling exhibits excellent stability. During storage and use, it is less susceptible to problems such as oil precipitation and cracking, ensuring the filling's quality and appearance. Furthermore, the addition of potassium sorbate effectively extends the filling's shelf life while meeting food safety standards, making it easier to store and transport. DETAILED DESCRIPTION

[0019] The technical solution of the present invention will be described clearly and completely below. Obviously, the embodiments described are only some embodiments of the present invention, not all embodiments. All other embodiments derived by persons of ordinary skill in the art based on the embodiments of the present invention without creative effort are within the scope of protection of the present invention.

[0020] Example 1

[0021] A recipe for a Sichuan peppercorn, beef and five-nut filling comprises the following components, by weight: 60 parts of winter melon paste, 10 parts of shredded beef, 15 parts of diced beef, 17.5 parts of melon seeds, 25 parts of walnut kernels, 4 parts of salt and pepper almonds, 17.5 parts of white sesame seeds, 20 parts of tangerine cakes, 20 parts of candied winter melon granules, 7.5 parts of wheat flour, 0.15 part of monosodium glutamate, 0.25 part of chicken essence, 0.15 part of five-spice powder, 15 parts of corn oil, 3 parts of Sichuan peppercorn powder, 5 parts of peanut butter, 0.5 part of fried salt, 2.5 parts of fermented rice wine, 7.5 parts of shredded coconut, 1.5 parts of sesame oil, 0.15 part of beef essence, 10 parts of white sugar, 2.5 parts of terminalia, 1.5 parts of Sichuan peppercorn oil, 0.5 part of light soy sauce, 1 part of oyster sauce, and 0.15 part of potassium sorbate.

[0022] The method for preparing the above-mentioned Sichuan pepper beef and five-kernel filling comprises the following steps:

[0023] Pre-process the ingredients: Place the shredded beef and diced beef in a container. Add light soy sauce, oyster sauce, cooking salt, koji wine, and beef essence. Mix thoroughly with a blender and marinate at room temperature for 2 hours. Spread the melon seeds, walnuts, salt-and-pepper almonds, white sesame seeds, and olive kernels on a baking sheet. Bake in a preheated oven at 150°C for 15 minutes, until slightly golden. Remove and let cool. Chop the tangerine cake and candied winter melon into 0.5 cm dice.

[0024] To prepare the filling: Heat corn oil in a wok to 150°C. Add the marinated shredded beef and diced beef, and stir-fry quickly with a spatula until the beef changes color. Next, add the Sichuan peppercorn powder and Sichuan peppercorn oil, and continue stir-frying for about 2 minutes to bring out the rich Sichuan peppercorn aroma. Add the winter melon paste and wheat flour, stirring constantly, and stir-fry for 5 minutes to allow the winter melon paste and wheat flour to absorb the oil and beef flavor. Add the sugar, MSG, chicken bouillon, five-spice powder, and peanut butter, and continue stir-frying until the sugar is completely dissolved and the filling is evenly combined. This process takes about 3 minutes. Then, add the toasted melon seeds, walnuts, salt-and-pepper almonds, white sesame seeds, and olive kernels, as well as the chopped tangerine cake, candied winter melon, and shredded coconut. Continue stir-frying for 5 minutes to thoroughly incorporate the ingredients. Finally, add the sesame oil, stir well, and remove from the wok. Spread the filling evenly in a clean container and let cool to room temperature.

[0025] Packaging and storage: After the filling has cooled, use food-grade plastic bags to pack it. Each bag weighs 500 grams. Seal it and store it in a cool and dry place.

[0026] Example 2

[0027] A recipe for a Sichuan peppercorn, beef and five-nut filling comprises the following components, by weight: 55 parts of winter melon paste, 9 parts of shredded beef, 14 parts of diced beef, 16 parts of melon seeds, 22 parts of walnut kernels, 3.5 parts of salt and pepper almonds, 16 parts of white sesame seeds, 18 parts of tangerine cakes, 18 parts of candied winter melon diced, 6 parts of wheat flour, 0.12 part of monosodium glutamate, 0.22 part of chicken essence, 0.12 part of five-spice powder, 13 parts of corn oil, 2.8 parts of Sichuan peppercorn powder, 4.5 parts of peanut butter, 0.45 part of fried salt, 2.2 parts of fermented rice wine, 6 parts of shredded coconut, 1.2 parts of sesame oil, 0.12 part of beef essence, 9 parts of white sugar, 2.2 parts of terminalia, 1.2 parts of Sichuan peppercorn oil, 0.45 part of light soy sauce, 0.9 part of oyster sauce, and 0.12 part of potassium sorbate.

[0028] The method for preparing the above-mentioned Sichuan pepper beef and five-kernel filling comprises the following steps:

[0029] Pre-process the ingredients: Place the shredded beef and diced beef in a bowl. Add light soy sauce, oyster sauce, cooking salt, koji wine, and beef essence. Mix well by hand and marinate in a refrigerator at 10°C for 2.5 hours. Place the melon seeds, walnuts, salt and pepper almonds, white sesame seeds, and olive kernels in an air fryer preheated to 160°C. Toast at 160°C for 12 minutes until the nuts turn an attractive golden brown. Remove from the oven. Chop the tangerine cake and candied winter melon into 0.8 cm dice.

[0030] To prepare the filling: Heat corn oil in a non-stick pan to 155°C. Add the marinated shredded beef and diced beef, and stir-fry over medium heat until the beef is cooked through and slightly browned. Add the Sichuan peppercorn powder and Sichuan peppercorn oil, reduce heat and stir-fry for 1.5 minutes to bring out the unique Sichuan peppercorn flavor. Next, add the winter melon and wheat flour, stirring constantly with a wooden spatula for 6 minutes to ensure the winter melon and wheat flour are thoroughly combined with the other ingredients. Add the sugar, MSG, chicken stock, five-spice powder, and peanut butter, and continue stir-frying until the sugar is completely dissolved and the filling has a smooth texture. This step takes about 4 minutes. Add the toasted melon seeds, walnuts, salt-and-pepper almonds, white sesame seeds, and olive kernels, as well as the chopped tangerine cake, candied winter melon, and shredded coconut. Continue stir-frying for 7 minutes to fully incorporate the flavors of the ingredients. Finally, drizzle with sesame oil, stir well, and remove from the pan. Transfer the filling to a stainless steel tray and let it cool to room temperature in a well-ventilated area.

[0031] Packaging and storage: After the filling has cooled, it is vacuum-packed using a vacuum packaging machine. Each package weighs 1000 grams. After packaging, it is stored in a cool, dry warehouse at a temperature of 5-10°C.

[0032] Example 3

[0033] A recipe for a Sichuan peppercorn, beef and five-nut filling comprises the following components, by weight: 65 parts of winter melon paste, 11 parts of shredded beef, 16 parts of diced beef, 18 parts of melon seeds, 28 parts of walnut kernels, 4.5 parts of salt and pepper almonds, 18 parts of white sesame seeds, 22 parts of tangerine cakes, 22 parts of candied winter melon diced, 8 parts of wheat flour, 0.18 parts of monosodium glutamate, 0.28 parts of chicken essence, 0.18 parts of five-spice powder, 16 parts of corn oil, 3.2 parts of Sichuan peppercorn powder, 5.5 parts of peanut butter, 0.55 parts of fried salt, 2.8 parts of fermented rice wine, 8.5 parts of shredded coconut, 1.8 parts of sesame oil, 0.18 parts of beef essence, 11 parts of white sugar, 2.8 parts of terminalia, 1.8 parts of Sichuan peppercorn oil, 0.55 parts of light soy sauce, 1.1 parts of oyster sauce, and 0.18 parts of potassium sorbate.

[0034] The method for preparing the above-mentioned Sichuan pepper beef and five-kernel filling comprises the following steps:

[0035] Pre-process the ingredients: Place the shredded beef and diced beef in a large bowl. Add light soy sauce, oyster sauce, cooking salt, koji wine, and beef essence. Use an electric whisk to mix on low speed for 3 minutes to ensure the marinade is thoroughly combined with the beef. Seal the bowl and marinate at 15°C for 2.2 hours. Place the melon seeds, walnuts, salt and pepper almonds, white sesame seeds, and olive kernels on a baking rack. Place in a preheated oven at 170°C and bake for 13 minutes. Remove the rack from the oven and stir every 5 minutes to ensure even heating. Remove from the oven when the nuts are fragrant and slightly browned. Chop the tangerine cake and candied winter melon into 1 cm pieces and set aside.

[0036] To prepare the filling, heat corn oil in a cast iron pan to 158°C. Add the marinated diced beef and stir-fry rapidly over high heat for 1 minute. Once the diced beef is slightly browned, add the shredded beef and continue stir-frying for 1 minute until the color changes. Add the Sichuan peppercorn powder and Sichuan peppercorn oil, reduce heat to medium and stir-fry for 2.5 minutes to allow the numbing aroma of the Sichuan peppercorns to fully infuse the beef. Add the winter melon and wheat flour in sequence. Reduce heat to low, stirring occasionally to break up any lumps of winter melon. Continue stir-frying for 7 minutes to allow the winter melon and wheat flour to fully absorb the oil. Add the sugar, MSG, chicken bouillon, five-spice powder, and peanut butter. Maintain low heat, stirring constantly, and stir-fry for 5 minutes until the sugar is completely dissolved and the filling is thick and smooth. Add the toasted melon seeds, walnuts, salt-and-pepper almonds, white sesame seeds, and almonds, as well as the chopped tangerine cake, candied winter melon, and shredded coconut. Reduce heat to medium and stir-fry for 6 minutes to combine the ingredients. Finally, add sesame oil, stir-fry evenly, turn off the heat, pour the filling into a clean enamel basin, and place it in front of a fan to accelerate cooling to room temperature.

[0037] Packaging and Storage: After the filling has cooled, it is packaged in food-grade aluminum foil bags filled with nitrogen. Each bag weighs 800 grams and is sealed immediately after filling with nitrogen. The packaged filling is stored in a warehouse with a constant temperature and humidity of 8-12°C and 40%-50%.

[0038] Experimental verification

[0039] 1. Experimental Purpose

[0040] The Sichuan pepper beef and five-nut filling is verified through scientific experimental methods to clarify its actual effect, and correspond to the beneficial effects described in the content of the invention, providing a reliable basis for the promotion and application of the product.

[0041] 2. Experimental Plan

[0042] (1) Sensory evaluation experiment

[0043] An evaluation panel consisting of 10 food professionals and 20 consumers was formed to score the fillings based on four dimensions: color, smell, taste and texture, with a maximum score of 10 points for each item, and the final average score was taken.

[0044] (2) Nutritional component testing experiment

[0045] The national standard testing method is used to determine the content of nutrients such as protein, fat, vitamins, and minerals in the filling.

[0046] (3) Stability test

[0047] Store the fillings at room temperature (25℃±2℃), high temperature (37℃±2℃) and refrigerated (4℃±1℃) respectively. Observe the fillings regularly for oil precipitation, cracking, etc., and test changes in microbial and physical and chemical indicators.

[0048] 3. Experimental Results

[0049] (1) Flavor uniqueness verification results

[0050] Sensory evaluation results showed that the filling achieved an average color score of 8.5, showing an attractive, uniform brown color, a blend of beef, nuts, and preserved fruit. The average aroma score was 8.8, with over 90% of the reviewers approving the rich aroma of Sichuan peppercorns, mellow beef flavor, and a combination of nuts and preserved fruit, without any unpleasant odors. The average taste score was 9.0, with a moderate Sichuan peppercorn numbing sensation that continuously stimulated the taste buds. The beef was tender and juicy, the melon seeds, walnuts, and other nuts were crispy and delicious, and the tangerine cake and candied winter melon were soft, glutinous, and sweet. The various textures were distinct and integrated, with no graininess or lumps. The average texture score was 8.6, indicating a delicate and soft texture with a moderate firmness and no oil precipitation or cracking. The overall score of 8.725 fully demonstrates that the filling has a unique and high-quality flavor, meeting consumers' demand for diverse tastes and corresponding to the beneficial effects of "unique flavor."

[0051] (2) Nutritional richness verification results

[0052] Nutritional analysis shows that every 100 grams of filling contains 18.5 grams of protein, primarily derived from beef, nuts, and other ingredients, providing a high-quality source of protein. The fat content is 22.3 grams, 65% of which is unsaturated fatty acids, helping to lower cholesterol levels. Vitamin E, which has antioxidant properties, is 8.2 milligrams. Calcium, which helps maintain bone health, is 120 milligrams. Iron, which helps prevent iron-deficiency anemia, is 3.5 milligrams. Furthermore, the winter melon and tangerine cake fillings are rich in dietary fiber and carbohydrates, resulting in a diverse and balanced nutritional profile that meets modern consumers' demand for comprehensive nutrition and aligns with the beneficial effects of "nutrient-rich" foods.

[0053] (3) Good stability verification results

[0054] In the stability test, the filling showed no obvious oil precipitation or cracking after being stored at room temperature for 30 days, and the total number of colonies remained at 10 3 CFU / g or less (national standard requirement ≤10 4 The filling's appearance, texture, and various physical and chemical indicators remained within the normal range. The filling's moisture content decreased from an initial 28% to only 26% after 15 days of storage at high temperature, with only slight oil precipitation. Furthermore, the filling's appearance, texture, and various physical and chemical indicators remained essentially unchanged after 60 days of refrigeration. Through a rational raw material ratio and preparation process, the filling exhibited excellent stability under various storage conditions. The addition of potassium sorbate effectively extended its shelf life, consistent with its beneficial effect of "good stability."

[0055] 4. Experimental Conclusion

[0056] The above experiments verified that the experimental results of the flavor, nutrition and stability of the Sichuan pepper beef and five-nut filling are highly consistent with the beneficial effects described in the content of the invention, proving the scientificity and practicality of the filling formula and preparation method, and having good market application prospects.

[0057] The present invention is provided as an example, not as a limitation of the embodiments. Those skilled in the art will appreciate that other variations or modifications may be made based on the above description. It is not necessary and impossible to enumerate all embodiments here, and obvious variations or modifications derived therefrom remain within the scope of protection of the present invention.

Claims

1. A recipe for a Sichuan pepper beef and five-kernel filling, characterized in that: The ingredients are as follows: 50-70 parts of winter melon paste, 8-12 parts of shredded beef, 12-18 parts of diced beef, 15-20 parts of melon seeds, 20-30 parts of walnut kernels, 3-5 parts of salt and pepper almonds, 15-20 parts of white sesame seeds, 15-25 parts of tangerine cakes, 15-25 parts of sugared winter melon diced, 5-10 parts of wheat flour, 0.1-0.2 parts of monosodium glutamate, 0.2-0.3 parts of chicken essence, 0.1-0. 2 parts, 12-18 parts of corn oil, 2.5-3.5 parts of Sichuan pepper powder, 4-6 parts of peanut butter, 0.4-0.6 parts of fried salt, 2-3 parts of fermented rice wine, 5-10 parts of shredded coconut, 1-2 parts of sesame oil, 0.1-0.2 parts of beef essence, 8-12 parts of white sugar, 2-3 parts of terminalia, 1-2 parts of Sichuan pepper oil, 0.4-0.6 parts of light soy sauce, 0.8-1.2 parts of oyster sauce, and 0.1-0.2 parts of potassium sorbate.

2. The recipe of a Sichuan pepper beef and five-kernel filling according to claim 1, characterized in that: Contains the following ingredients: 60 parts of winter melon paste, 10 parts of shredded beef, 15 parts of beef cubes, 17.5 parts of melon seeds, 25 parts of walnut kernels, 4 parts of salt and pepper almonds, 17.5 parts of white sesame seeds, 20 parts of tangerine cakes, 20 parts of candied winter melon cubes, 7.5 parts of wheat flour, 0.15 parts of MSG, 0.25 parts of chicken essence, 0.15 parts of five-spice powder, 15 parts of corn oil, 3 parts of Sichuan pepper powder, 5 parts of peanut butter, 0.5 parts of fried salt, 2.5 parts of liquor, 7.5 parts of shredded coconut, 1.5 parts of sesame oil, 0.15 parts of beef flavor, 10 parts of white sugar, 2.5 parts of terminalia, 1.5 parts of Sichuan pepper oil, 0.5 parts of light soy sauce, 1 part of oyster sauce, and 0.15 parts of potassium sorbate.

3. The recipe of a Sichuan pepper beef and five-kernel filling according to claim 1, characterized in that: The melon seeds, walnut kernels, salt and pepper almonds, white sesame seeds and terminalia seeds need to be baked at a temperature of 150-180° C. for 10-15 minutes.

4. The recipe of the Sichuan pepper beef and five-kernel filling according to claim 1, characterized in that: The tangerine cake and sugared winter melon particles are cut into small particles of 0.5-1 cm.

5. A method for preparing the Sichuan pepper beef and five-kernel filling according to any one of claims 1 to 4, characterized in that: The following steps are involved: Pour corn oil into the pot, heat it to 150-160℃, add the marinated shredded beef and beef cubes, stir-fry until they change color; add Sichuan pepper powder and Sichuan pepper oil, stir-fry until fragrant; add winter melon paste and wheat flour in turn, continue to stir-fry evenly; add white sugar, MSG, chicken essence, five-spice powder, and peanut butter, stir-fry until the sugar is completely melted and the fillings are evenly mixed; add the roasted melon seeds, walnuts, salt and pepper almonds, white sesame seeds, olives, as well as the chopped tangerine cakes, sugared winter melon cubes, and shredded coconut, continue to stir-fry for 5-8 minutes; finally, add sesame oil, stir evenly, remove from the pot and cool to room temperature.