A preparation method of knife-edge hot and spicy peppers with segmented temperature control and independent treatment of kernels

Abstract

This application relates to the field of food processing technology, specifically disclosing a method for preparing Sichuan-style chili peppers with segmented temperature control and independent seed processing. The method includes the following steps: S1, Raw material separation: Pre-treating dried chili peppers to separate chili skins and seeds, while simultaneously drying Sichuan peppercorns; S2, Segmented temperature-controlled roasting: Roasting the chili skins, seeds, and peppercorns obtained in S1 separately to obtain roasted chili skins, seeds, and peppercorns; S3, Material crushing: Cooling the roasted chili skins, seeds, and peppercorns obtained in S2, then independently crushing, vibrating sieve, and collecting the particles; S4, Mixing: Mixing the chili skin particles, seed particles, and peppercorn particles. The Sichuan-style chili peppers of this application can be used in Chinese cuisine, such as as a seasoning and condiment for Sichuan boiled dishes, offering advantages such as rich flavor layers, a strong and lasting aroma, and a crisp and harmonious texture.

Description

Technical Field

[0001] This application relates to the field of food processing technology, and more specifically, it relates to a method for preparing Sichuan peppercorns with segmented temperature control and independent seed processing. Background Technology

[0002] The application of food processing technology in the processing of Sichuan peppercorns involves an industrialized process of one-time mixing and stir-frying followed by overall mechanical pulverization. This process involves mixing peppercorn segments, Sichuan peppercorns, and spices in a specific ratio, then heating and stir-frying them uniformly in a drum or planetary wok, followed by one-time pulverization into a fine powder using a high-speed pulverizer. Its advantages lie in replacing the instability of open-flame stir-frying, and by controlling the temperature and time, stimulating the aromatic substances of the peppercorns and removing raw moisture, while locking in its distinctive flavor and vibrant color. This avoids the uneven heating that can easily occur in manual processing, resulting in localized charring or raw taste residue.

[0003] The traditional Sichuan peppercorns, known as "Daokou" peppers, achieve stable and efficient mass production through a process of mixed stir-frying and whole-body crushing. However, due to differences in thermal conductivity, moisture content, and pyrolysis temperature of aroma substances among components such as pepper skin, seeds, and peppercorns, a single-stage mixed stir-fry process cannot simultaneously meet their optimal heat treatment conditions. This results in some components losing flavor or becoming burnt due to overheating, while others retain a raw and astringent taste due to insufficient heating. Ultimately, this leads to a product with a single flavor profile, insufficient aroma integration, and uneven particle texture. Therefore, there is an urgent need for a preparation method that can industrially reproduce the flavor of traditional Daokou peppers with high stability. Summary of the Invention

[0004] To address the issues of inconsistent flavor profiles, inadequate aroma integration, and uneven texture in Sichuan peppercorns produced through mixed stir-frying and whole-piece pulverization processes, this application provides a method for preparing Sichuan peppercorns with segmented temperature control and independent seed processing.

[0005] This application provides a method for preparing Sichuan peppercorns with segmented temperature control and independent seed processing, employing the following technical solution: A method for preparing Sichuan peppercorns with segmented temperature control and independent seed processing includes the following steps: S1. Raw material separation: The dried chili peppers are pre-treated to separate the chili skin and chili seeds, while the Sichuan peppercorns are dried for later use. S2. Segmented temperature-controlled stir-frying: The chili skin, chili seeds and Sichuan peppercorns obtained from S1 are stir-fried separately to obtain stir-fried chili skin, stir-fried chili seeds and stir-fried Sichuan peppercorns. S3, Material Separation and Crushing: The roasted chili skin, roasted chili seeds and roasted Sichuan pepper obtained in S2 are cooled separately, and then each is crushed, vibrated and screened and the particles are collected independently to obtain chili skin particles, chili seed particles and Sichuan pepper particles. S4. Mixing: Mix the chili skin particles, chili seed particles and Sichuan pepper particles obtained in S3 to obtain the knife-cut numbing chili product.

[0006] By adopting the above technical solution, the Daokou Sichuan pepper gets its name from the "knife-like" shape of the chili peppers after they are coarsely chopped with a cleaver. The raw material separation step involves breaking the shells of the dried chilies to separate the skin and seeds, and processing the Sichuan peppercorns separately, laying the foundation for subsequent segmented roasting and avoiding thermodynamic mismatches during mixing. The segmented temperature-controlled roasting step sets appropriate roasting temperatures and times for the different heat-sensitive characteristics of the chili skin, seeds, and peppercorns. The chili skin is slowly roasted at a higher temperature to release its spicy aroma and maintain its color, the seeds are slowly roasted at a lower temperature to prevent oil oxidation, and the peppercorns are roasted at an even lower temperature to retain their numbing flavor. The material separation and pulverization step controls the particle size through independent cooling and pulverization, simulating the effect of traditional cleavering. The mixing step integrates the flavors of each component. Therefore, a Daokou Sichuan pepper product with rich flavor layers, long-lasting aroma, and a crisp and chewy texture is obtained, achieving a precise industrial-scale reproduction of the traditional flavor.

[0007] Preferably, in step S1, the pretreatment includes: breaking or cutting the dried chili peppers to break the skin and cause the seeds to fall off, and then separating the skin and seeds by sieving or air separation.

[0008] By adopting the above technical solution, the chili skin is physically broken by shell breaking or shearing, and the chili seeds are detached. Then, efficient separation is achieved by sieving or air separation. This step ensures the integrity of the chili skin and chili seeds, providing a raw material basis for subsequent independent roasting. It avoids the problem of aroma lock caused by the dense seed coat of chili seeds during mixed processing. Therefore, the advantage of raw material separation processing is obtained, creating conditions for precise flavor control.

[0009] Preferably, in step S2, the chili skin is stir-fried as follows: at 120–140°C, with 10%–25% of the weight of the chili skin in edible vegetable oil, stir-frying for 15–20 minutes, constantly turning until the moisture content drops to below 5% and the color becomes a glossy dark red, then removed from the pan and cooled.

[0010] By adopting the above technical solution, the chili skin moisture is slowly reduced to less than 5% at a temperature of 120–140℃ by simmering over low heat and combining it with an appropriate amount of edible vegetable oil. This causes the cell walls to rupture and release spicy and aromatic substances. At the same time, the oil penetration enhances the color and flavor stability. This temperature range avoids scorching and maximizes aroma extraction. Therefore, a crispy texture and rich spicy aroma of chili skin are obtained, providing an ideal raw material for subsequent pulverization.

[0011] Preferably, in step S2, the chili seeds are roasted as follows: at 100–120°C, they are slowly roasted in edible vegetable oil at 5%–10% of their weight for 10–15 minutes until the seeds are golden brown, crispy, and have a preliminary aroma, and then immediately removed from the pan and cooled; the Sichuan peppercorns are roasted as follows: in edible vegetable oil at 90–110°C, they are stir-fried until they release oil and become fragrant, for 3–8 minutes, and then removed from the pan and cooled.

[0012] By adopting the above technical solution, the chili seeds are roasted at a low temperature of 100–120℃. The slow roasting process utilizes the heat conduction of oil to evaporate the internal moisture of the seeds and activate aroma precursors, preventing bitterness caused by high-temperature oxidation. The Sichuan peppercorns are roasted at an even lower temperature of 90–110℃ with short-term stirring, preserving volatile numbing components such as hydroxymethyl sanshool and avoiding excessive oil release. The independent roasting optimizes the thermal reaction pathways of each component. Therefore, the nutty aroma of the chili seeds and the lasting numbing aroma of the Sichuan peppercorns are obtained, avoiding flavor imbalance.

[0013] Preferably, in step S2, the frying process is carried out in a dark or low-oxygen environment.

[0014] By adopting the above technical solution, since the frying process is carried out in a light-proof or low-oxygen environment, the degradation of heat-sensitive components such as capsanthin and aromatic substances of Sichuan pepper by light and oxygen is reduced, and the oxidation reaction is slowed down. This environmental control maintains the purity of aroma and color stability. Therefore, the flavor decay of raw materials after frying is slowed down, and the shelf life and quality consistency of products are improved.

[0015] Preferably, in step S3, the cooling is forced air cooling, and the temperature of the material after cooling is controlled to be ≤25℃; the cooling is carried out immediately after the frying is completed.

[0016] By adopting the above technical solution, forced air cooling is used and implemented immediately after frying, which rapidly cools the material from high temperature to below 25°C within 15–25 minutes, terminating the chain oxidation reaction caused by residual heat, preventing aroma volatilization and softening of texture; rapid cooling locks in the flavor substances formed during the frying stage, thus maintaining the crispness of the raw material after cooling, providing a stable foundation for the pulverization step.

[0017] Preferably, the described Sichuan pepper product, under microscopic observation, shows irregularly shaped flaky chili skin with a particle size of 2.0–6.0 mm, spherical chili seeds with a particle size of 0.6–1.0 mm, and nearly spherical or irregularly polyhedral Sichuan peppercorns with a particle size of 0.8–1.5 mm, in a discrete mixed state. The chili skin serves as the main carrier, with chili seeds and Sichuan peppercorns adhering to or mixed within its flaky surface, forming a multi-scale particle distribution system.

[0018] By adopting the above technical solution, and by precisely controlling the particle size according to the characteristics of each component, the chili skin particles are irregular flakes of 2.0-6.0 mm, simulating the texture of traditional chopping, providing basic spiciness and chewiness; the chili seed particles are coarse particles of 0.6-1.0 mm, achieving cell wall breaking and aroma release while retaining chewiness; the Sichuan pepper particles are micro-cracked particles of 0.8-1.5 mm, prolonging the release of numbing and aromatic flavors; the particle size gradient design allows each component to release aroma in stages when exposed to hot oil during consumption, thus achieving a distinct taste layering and synergistic flavor enhancement effect.

[0019] Preferably, in step S3, when crushing the roasted chili seeds, low-speed crushing is used and cold air is introduced to control the crushing output temperature to ≤40℃.

[0020] By adopting the above technical solution, by using low-speed crushing equipment such as a hammer mill and introducing cold air, the discharge temperature is maintained at no more than 40°C, which avoids the oxidation of the oil inside the chili seeds due to high-speed friction and heat generation. Low-temperature coarse grinding breaks the cell wall and releases the aroma while retaining the particle structure. This temperature control prevents the generation of rancidity. Therefore, the chili seed particles have a pure flavor and crisp texture, and the overall product stability is enhanced.

[0021] Preferably, in step S3, the particle collection is as follows: qualified particles are collected separately and stored in a cool, dry, light-proof container with a moisture content controlled to ≤8%.

[0022] By adopting the above technical solution, the qualified particles after sieving are stored separately in a humidity-controlled and light-proof environment during the particle collection stage, with a moisture content of no more than 8% to prevent moisture absorption and softening. This condition inhibits microbial growth and oxidation reactions, maintains the physical morphology and chemical stability of the particles, and thus ensures that the flavor and texture of the product are maintained during long-term storage, extending the shelf life.

[0023] Preferably, in step S4, the mass ratio of the chili skin particles, the chili seed particles, and the Sichuan pepper particles is (45-60):(20-45):(10-20).

[0024] By adopting the above technical solution, due to the specific mass ratio of the mixture, the chili skin particles account for 45% to 60% to provide the main spiciness and color, the chili seed particles account for 20% to 45% to contribute the oil aroma and back flavor, and the Sichuan pepper particles account for 10% to 20% to ensure the balance of numbing and aroma. This ratio is optimized based on flavor synergy experiments, so that each component forms a gradient release of aroma, spiciness and numbing after mixing. Therefore, the product has a balanced flavor and can be adapted to different catering needs.

[0025] In summary, this application has the following beneficial effects: 1. Because this application adopts a preparation method with segmented temperature control and independent seed processing, the raw material separation provides a pure raw material basis for segmented roasting, while the segmented roasting sets the roasting temperature and time separately according to the different heat-sensitive characteristics of chili skin, chili seeds and peppercorns, avoiding the thermodynamic mismatch problem when mixed roasting. The independent roasting of each component improves the release of flavor substances and provides stable raw materials for pulverization. The subsequent pulverization controls the particle shape and then mixes to integrate the flavor. Therefore, the product has a rich flavor layer, rich and lasting aroma and crisp and harmonious taste.

[0026] 2. The method of this application controls the particle size of chili skin particles, chili seed particles, and Sichuan pepper particles by crushing the ingredients separately, and mixes the three types of particles in a certain mass ratio. The particle size control allows each component to release its flavor in stages when exposed to hot oil during consumption. The chili skin particles provide the basic spiciness that releases aroma quickly, while the Sichuan pepper particles provide a gradual numbing and fragrant taste. The chili seed particles enhance the aftertaste by slowly releasing oil, and the formula ratio further improves the flavor balance. Therefore, the method achieves a distinct spicy and numbing flavor, a crispy and chewy texture, and a long-lasting and harmonious flavor.

[0027] 3. In this application, cooling after stir-frying is preferred. Because air cooling rapidly cools down after stir-frying, it terminates the oxidation chain reaction caused by residual heat, prevents aroma volatilization and softening of texture, and, in conjunction with material crushing, the material temperature is low after cooling, which provides conditions for low-temperature crushing and avoids flavor deterioration caused by frictional heat during crushing. Therefore, the aroma components are completely preserved, the product shelf life is extended, and the quality stability is improved. Attached Figure Description

[0028] Figure 1 This is a flowchart of a method for preparing Sichuan peppercorns with segmented temperature control and independent seed processing proposed in this application. Detailed Implementation

[0029] The present application will be further described in detail below with reference to the accompanying drawings and embodiments.

[0030] Technical concept: The process of mixing and frying the relevant Sichuan peppercorns and crushing them into whole peppers achieves stability and efficiency in mass production. However, due to the differences in thermal conductivity, moisture content and pyrolysis temperature of aroma substances among components such as pepper skin, pepper seeds and Sichuan pepper, it is difficult to meet their optimal heat treatment conditions at the same time during a one-time mixing and frying process. This results in some components losing flavor or burning due to overheating, while other components retain a raw and astringent taste due to insufficient heating. Ultimately, this leads to a product with a single flavor profile, insufficient aroma integration and uneven particle texture.

[0031] This application discloses a method for preparing Sichuan peppercorns with segmented temperature control and independent seed processing. The method includes the following steps: S1, Raw material separation: Pre-treating dried chili peppers to separate chili skins and seeds, while simultaneously drying Sichuan peppercorns for later use; S2, Segmented temperature-controlled roasting: Roasting the chili skins, seeds, and peppercorns obtained in S1 separately to obtain roasted chili skins, roasted chili seeds, and roasted Sichuan peppercorns; S3, Material crushing: Cooling the roasted chili skins, seeds, and peppercorns obtained in S2, and then independently crushing, vibrating sieve, and particle collection; S4, Mixing: Mixing the chili skin particles, seed particles, and peppercorn particles.

[0032] This application employs a preparation method with segmented temperature control and independent seed processing. The raw material separation provides a pure raw material basis for segmented roasting, while the segmented roasting sets the roasting temperature and time separately according to the different heat-sensitive characteristics of chili skin, chili seeds and Sichuan pepper, avoiding the thermodynamic mismatch problem when roasting together. The independent roasting of each component improves the release of flavor substances and provides stable raw materials for pulverization. The subsequent pulverization controls the particle shape and then mixes them to integrate the flavor. Therefore, the product has a rich flavor layer, a strong and lasting aroma and a crisp and harmonious taste.

[0033] Example 1: This example provides a method for preparing Sichuan peppercorns with segmented temperature control and independent seed processing, comprising the following steps: S1. Raw material separation: The dried chili peppers are pre-treated to separate the chili skin and chili seeds, while the Sichuan peppercorns are dried for later use. The pretreatment process includes breaking the skin of dried chilies to break the skin and remove the seeds, and then separating the skin and seeds by sieving.

[0034] S2. Segmented temperature-controlled stir-frying: The chili skins, chili seeds and Sichuan peppercorns obtained from S1 are stir-fried separately; The process of stir-frying the chili skin is as follows: at 120℃, stir-fry the chili skin with edible vegetable oil equal to 10% of its weight for 15 minutes, stirring constantly until the moisture content drops to less than 5% and the color becomes a glossy dark red. Remove from the pan and let cool. The chili seeds are roasted as follows: at 100℃, they are slowly roasted in edible vegetable oil at 5% of their weight for 10 minutes until the seeds are golden brown, crispy, and have a slight aroma. They are then immediately removed from the pan and cooled. The process of stir-frying Sichuan peppercorns is as follows: stir-fry them for 3 minutes at 90℃ with edible vegetable oil equal to 5% of the weight of the Sichuan peppercorns until they release oil and become fragrant, then remove them from the pan and let them cool. The stir-frying process is carried out in a dark environment.

[0035] S3, Material Separation and Crushing: The roasted chili skin, roasted chili seeds and roasted Sichuan pepper obtained in S2 are cooled separately, and then each is crushed, vibrated and screened and the particles are collected independently to obtain chili skin particles, chili seed particles and Sichuan pepper particles. The cooling process is forced air cooling, and the temperature of the material after cooling is controlled to be ≤25℃. Cooling is carried out immediately after the frying is finished. When crushing roasted chili seeds, low-speed crushing and cold air are used to control the crushing output temperature to ≤40℃. Among them, the particle size of chili skin particles is controlled to be 2.0 mm, and they are irregularly shaped; the particle size of chili seed particles is controlled to be 0.6 mm; and the particle size of Sichuan pepper particles is controlled to be 0.8 mm. During particle collection, qualified particles are collected separately and stored in cool, dry, and light-proof containers with a moisture content controlled to ≤8%.

[0036] S4. Mixing: Mix the chili skin particles, chili seed particles and Sichuan pepper particles obtained in S3 to obtain the knife-cut numbing chili product. The mixing mass ratio is chili skin particles: chili seed particles: Sichuan pepper particles = 45:20:10.

[0037] Example 2: This example provides a method for preparing Sichuan peppercorns with segmented temperature control and independent seed processing, comprising the following steps: S1. Raw material separation: The dried chili peppers are pre-treated to separate the chili skin and chili seeds, while the Sichuan peppercorns are dried for later use. The pretreatment process includes cutting the dried chilies to break the skin and remove the seeds, and then separating the skin and seeds by air separation.

[0038] S2. Segmented temperature-controlled stir-frying: The chili skins, chili seeds and Sichuan peppercorns obtained from S1 are stir-fried separately; The process of stir-frying the chili skin is as follows: stir-fry at 130℃ with edible vegetable oil equal to 20% of the weight of the chili skin for 17.5 minutes, stirring constantly until the moisture content drops to less than 5% and the color becomes a glossy dark red. Remove from the pan and let cool. The chili seeds are roasted as follows: at 110℃, they are slowly roasted in edible vegetable oil at 8% of their weight for 12.5 minutes until the seeds are golden brown, crispy, and have a slight aroma. They are then immediately removed from the pan and cooled. The process of stir-frying Sichuan peppercorns is as follows: stir-fry them in edible vegetable oil at 100℃ for 5.5 minutes with 10% of the weight of the Sichuan peppercorns until they release oil and become fragrant, then remove them from the pan and let them cool. The frying process is carried out in a low-oxygen environment.

[0039] S3, Material Separation and Crushing: The roasted chili skin, roasted chili seeds and roasted Sichuan pepper obtained in S2 are cooled separately, and then each is crushed, vibrated and screened and the particles are collected independently to obtain chili skin particles, chili seed particles and Sichuan pepper particles. The cooling process is forced air cooling, and the temperature of the material after cooling is controlled to be ≤25℃. Cooling is carried out immediately after the frying is finished. When crushing roasted chili seeds, low-speed crushing and cold air are used to control the crushing output temperature to ≤40℃. Among them, the particle size of chili skin particles is controlled at 4.0 mm, and they are irregularly shaped; the particle size of chili seed particles is controlled at 0.8 mm; and the particle size of Sichuan pepper particles is controlled at 1.2 mm. During particle collection, qualified particles are collected separately and stored in cool, dry, and light-proof containers with a moisture content controlled to ≤8%.

[0040] S4. Mixing: Mix the chili skin particles, chili seed particles and Sichuan pepper particles obtained in S3 to obtain the knife-cut numbing chili product. The mixing mass ratio is 52.5:32.5:15 for chili skin particles, chili seed particles, and Sichuan pepper particles.

[0041] Example 3: This example provides a method for preparing Sichuan peppercorns with segmented temperature control and independent seed processing, comprising the following steps: S1. Raw material separation: The dried chili peppers are pre-treated to separate the chili skin and chili seeds, while the Sichuan peppercorns are dried for later use. The pretreatment process includes breaking the skin of dried chilies to break the skin and remove the seeds, and then separating the skin and seeds by air separation.

[0042] S2. Segmented temperature-controlled stir-frying: The chili skins, chili seeds and Sichuan peppercorns obtained from S1 are stir-fried separately; The process of stir-frying the chili skin is as follows: stir-fry the chili skin at 140℃ with edible vegetable oil equal to 25% of its weight for 20 minutes, stirring constantly until the moisture content drops to less than 5% and the color becomes a glossy dark red. Remove from the pan and let cool. The chili seeds are roasted as follows: at 120℃, they are slowly roasted in edible vegetable oil at 10% of their weight for 15 minutes until the seeds are golden brown, crispy, and have a slight aroma. They are then immediately removed from the pan and cooled. The process of stir-frying Sichuan peppercorns is as follows: stir-fry them for 8 minutes at 110℃ with edible vegetable oil equal to 15% of the weight of the Sichuan peppercorns until they release oil and become fragrant, then remove them from the pan and let them cool. The stir-frying process is carried out in a dark environment.

[0043] S3, Material Separation and Crushing: The roasted chili skin, roasted chili seeds and roasted Sichuan pepper obtained in S2 are cooled separately, and then each is crushed, vibrated and screened and the particles are collected independently to obtain chili skin particles, chili seed particles and Sichuan pepper particles. The cooling process is forced air cooling, and the temperature of the material after cooling is controlled to be ≤25℃. Cooling is carried out immediately after the frying is finished. When crushing roasted chili seeds, low-speed crushing and cold air are used to control the crushing output temperature to ≤40℃. Among them, the particle size of chili skin particles is controlled at 6.0 mm, and they are irregularly shaped; the particle size of chili seed particles is controlled at 1.0 mm; and the particle size of Sichuan pepper particles is controlled at 1.5 mm. During particle collection, qualified particles are collected separately and stored in cool, dry, and light-proof containers with a moisture content controlled to ≤8%.

[0044] S4. Mixing: Mix the chili skin particles, chili seed particles and Sichuan pepper particles obtained in S3 to obtain the knife-cut numbing chili product. The mixing mass ratio is 60:45:20 for chili skin particles, chili seed particles, and Sichuan pepper particles.

[0045] Comparative Example 1: This comparative example refers to the content of Example 1, except that the stir-frying temperature of the chili skin in step S2 is changed to 160°C, and the rest of the content is the same as Example 1.

[0046] Comparative Example 2: This comparative example refers to the content of Example 1, except that the amount of edible vegetable oil used for frying chili seeds in step S2 is changed to 2% of the weight of chili seeds, and the rest is the same as Example 1.

[0047] Comparative Example 3: This comparative example refers to the content of Example 1, except that the stir-frying time of the peppercorns in step S2 is changed to 9 minutes, and the rest of the content is the same as Example 1.

[0048] Comparative Example 4: This comparative example refers to the content of Example 1, except that the mixing mass ratio of chili skin particles, chili seed particles and peppercorn particles in step S4 is changed to 50:40:15, and the rest is the same as Example 1.

[0049] Comparative Example 5: This comparative example refers to the content of Example 1, except that the segmented temperature control stir-frying is cancelled in step S2. The same mass of chili skin, chili seeds and peppercorns as in Example 1 are mixed and stir-fried together with edible vegetable oil at 120°C for 12.5 minutes. The rest of the content is the same as in Example 1.

[0050] Comparative Example 6: This comparative example refers to the content of Example 1, except that forced air cooling is cancelled in step S3, and the stir-fried material is naturally cooled to below 25°C at room temperature. The rest of the content is the same as Example 1.

[0051] Performance testing Sample preparation: The knife-cut chili pepper products prepared according to Examples 1-3, and the products prepared as controls by Comparative Examples 1-6; all samples were packaged and stored under the same environmental conditions, and various performance tests were conducted within 24 hours after preparation to ensure the comparability of test results.

[0052] Sensory quality testing: A panel of 10 trained sensory evaluators was invited to conduct the evaluation in an independent sensory evaluation room. During the evaluation, samples of equal mass were evenly sprinkled into edible vegetable oil preheated to 210-220℃. After standing for 30 seconds, the evaluators smelled the aroma and tasted the product in turn. The evaluation indicators included spiciness intensity, numbing intensity, aroma intensity, aroma persistence, crispness, and flavor harmony. A ten-point scoring system was used, with higher scores indicating better sensory quality. The sensory evaluation process followed the national standard GB / T16291.1-2012 "General Guidelines for the Selection, Training, and Management of Sensory Analysis Evaluators". The final performance parameter was the average of the scores for each item. The testing standard was GB / T10220-2012 "General Principles of Sensory Analysis Methodology".

[0053] Particle crispness and hardness testing: Place each sample flat on the test platform, select a specific type of probe, press down on the sample at a set speed until it breaks, and record the force-time curve; extract characteristic parameters such as hardness and crispness from the curve; each sample is tested in parallel at least five times, and the average value is taken; the test standard is GB / T4920-2008 "Determination of texture of food - texture profile analysis".

[0054] Accelerated oxidation stability test: Each sample is placed in a controlled accelerated oxidation environment, and its peroxide value is measured periodically; the oxidation stability is evaluated by comparing the growth rate of peroxide value of each sample during the test period; the slower the peroxide value increases, the longer the shelf life potential of the product; the test standard is GB5009.227-2016 "National Food Safety Standard for Determination of Peroxide Value in Food".

[0055] Table 1: Comparison of Detection Data between Examples and Comparative Examples Example Conclusion: Based on Examples 1-3 and Comparative Example 1, and in conjunction with Table 1, it can be seen that excessively high frying temperatures for chili skins can lead to an overreaction of the Maillard reaction or even scorching. This not only darkens the product's color and produces unpleasant flavors, but also results in a significant loss of volatile aroma components. This demonstrates the effectiveness of setting appropriate temperature ranges for chili skins in segmented temperature control in maintaining the product's vibrant color and pure spicy aroma.

[0056] Based on Examples 1-3 and Comparative Example 2, and in conjunction with Table 1, it can be seen that insufficient oil during chili seed roasting affects the dissolution of its fat-soluble aroma components and uniform heating, making it difficult to fully release its characteristic nutty aroma. This demonstrates the role of an appropriate amount of oil as a heat transfer medium and aroma carrier in stimulating the flavor of chili seeds.

[0057] Based on Examples 1-3 and Comparative Example 3, and in conjunction with Table 1, it can be seen that excessively long stir-frying time of Sichuan peppercorns will cause excessive loss of its low-boiling-point, highly volatile numbing components, weakening the characteristic numbing sensation. This demonstrates the role of controlling the stir-frying time of Sichuan peppercorns in preserving its numbing substances.

[0058] Based on Examples 1-3 and Comparative Example 4, and in conjunction with Table 1, it can be seen that an imbalance in the mixing ratio of the components will destroy the layering and harmony of the spicy, fragrant, and numbing flavors, resulting in a certain flavor being too abrupt or insufficient. This indicates that a certain mass ratio is the basis for achieving synergistic effects of multiple flavor substances and forming a balanced and full-bodied complex flavor.

[0059] Combining Examples 1-3 and Comparative Example 5 with Table 1, it can be seen that by canceling the segmented temperature-controlled frying and adopting mixed frying, the large differences in the heat sensitivity and moisture content of the chili skin, chili seeds and Sichuan peppercorns will lead to uneven heating, with some components being overcooked and others being undercooked, resulting in flavor deterioration and reduced taste. This proves that segmented independent frying is a prerequisite for ensuring that each component can reach the required degree of maturity and flavor release.

[0060] Combining Examples 1-3 and Comparative Example 6 with Table 1, it can be seen that when forced air cooling is canceled after frying and natural cooling is adopted, the material cools down slowly, and its internal residual heat continues to act, aggravating the oxidation of oils and the thermal deterioration of aroma components, affecting product stability and flavor persistence. This confirms the effect of the rapid cooling process on locking in the state after frying and delaying quality deterioration.

[0061] This specific embodiment is merely an explanation of this application and is not intended to limit it. After reading this specification, those skilled in the art can make modifications to this embodiment without contributing any inventive step, but such modifications are protected by patent law as long as they fall within the scope of the claims of this application.

Claims

1. A method for preparing Sichuan peppercorns with segmented temperature control and independent seed processing, characterized in that, Includes the following steps: S1. Raw material separation: The dried chili peppers are pre-treated to separate the chili skin and chili seeds, while the Sichuan peppercorns are dried for later use. S2. Segmented temperature-controlled stir-frying: The chili skin, chili seeds and Sichuan peppercorns obtained from S1 are stir-fried separately to obtain stir-fried chili skin, stir-fried chili seeds and stir-fried Sichuan peppercorns. S3, Material Separation and Crushing: The roasted chili skin, roasted chili seeds and roasted Sichuan pepper obtained in S2 are cooled separately, and then each is crushed, vibrated and screened and the particles are collected independently to obtain chili skin particles, chili seed particles and Sichuan pepper particles. S4. Mixing: Mix the chili skin particles, chili seed particles and Sichuan pepper particles obtained in S3 to obtain the knife-cut numbing chili product.

2. The method for preparing Sichuan peppercorns with segmented temperature control and independent seed processing according to claim 1, characterized in that, In step S1, the pretreatment includes: breaking or cutting the dried chilies to break the chili skin and cause the chili seeds to fall off, and then separating the chili skin and chili seeds by sieving or air separation.

3. The method for preparing Sichuan peppercorns with segmented temperature control and independent seed processing according to claim 1, characterized in that, In step S2, the chili skin is stir-fried as follows: at 120–140℃, with 10%–25% of the weight of the chili skin in edible vegetable oil, stir-fry slowly for 15–20 minutes, stirring constantly until the moisture content drops to below 5% and the color becomes a glossy dark red. Remove from the pan and let cool.

4. The method for preparing Sichuan peppercorns with segmented temperature control and independent seed processing according to claim 1, characterized in that, In step S2, the chili seeds are roasted as follows: at 100–120℃, they are slowly roasted in edible vegetable oil at 5%–10% of their weight for 10–15 minutes until the seeds are golden brown, crispy, and have a preliminary aroma. They are then immediately removed from the pan and cooled. The Sichuan peppercorns are roasted as follows: at 90–110℃, they are stir-fried in edible vegetable oil at 5%–15% of their weight for 3–8 minutes until they release oil and become fragrant. They are then removed from the pan and cooled.

5. The method for preparing Sichuan peppercorns with segmented temperature control and independent seed processing according to claim 1, characterized in that, In step S2, the frying process is carried out in a dark or low-oxygen environment.

6. The method for preparing Sichuan peppercorns with segmented temperature control and independent seed processing according to claim 1, characterized in that, In step S3, the cooling is forced air cooling, and the temperature of the material after cooling is controlled to be ≤25℃; the cooling is carried out immediately after the frying is completed.

7. The method for preparing Sichuan peppercorns with segmented temperature control and independent seed processing according to claim 1, characterized in that, The aforementioned Sichuan pepper product, when observed under a microscope, shows irregularly shaped flaky chili skin with a particle size of 2.0–6.0 mm, spherical chili seed particles with a particle size of 0.6–1.0 mm, and nearly spherical or irregular polyhedral Sichuan pepper particles with a particle size of 0.8–1.5 mm, in a discrete mixed state. The chili skin serves as the main carrier, with chili seed particles and Sichuan pepper particles adhering to or mixed in the gaps of its flaky structure, and the three together constitute a multi-scale particle distribution system.

8. The method for preparing Sichuan peppercorns with segmented temperature control and independent seed processing according to claim 1, characterized in that, In step S3, when the roasted chili seeds are crushed, low-speed crushing is used and cold air is introduced to control the crushing output temperature to ≤40℃.

9. The method for preparing Sichuan peppercorns with segmented temperature control and independent seed processing according to claim 1, characterized in that, In step S3, the particle collection is as follows: qualified particles are collected separately and stored in cool, dry, light-proof containers with a moisture content controlled to ≤8%.

10. The method for preparing Sichuan peppercorns with segmented temperature control and independent seed processing according to claim 1, characterized in that, In step S4, the mass ratio of the chili skin particles, the chili seed particles and the Sichuan pepper particles is (45-60):(20-45):(10-20).

Images