A flavor-enhancing and spicy seasoning for baijiu (Chinese liquor) and its preparation method

Abstract

This invention belongs to the field of food processing technology and discloses a spicier seasoning for enhancing the aroma of baijiu (Chinese liquor) and its preparation method. This invention employs a low-temperature pulverization process at ≤20℃ and precisely controls the particle size distribution of chili powder and Sichuan pepper powder, effectively reducing the loss of heat-sensitive numbing substances (amides) and natural aroma components during processing. Combined with low-temperature drying at 40~60℃ and microwave sterilization, a low-temperature processing chain is formed throughout, ensuring hygiene and safety while maximizing the preservation of the natural flavor of the spices.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, and in particular to a spicier seasoning for enhancing the aroma of baijiu (Chinese liquor) and its preparation method. Background Technology

[0002] Spicy seasonings are an indispensable core condiment in Sichuan cuisine and many other Chinese dishes, and their flavor quality directly affects the taste of the dishes. Traditional spicy seasonings usually extract flavor substances by frying ingredients such as chili peppers and Sichuan peppercorns at high temperatures.

[0003] However, this traditional method has the following significant drawbacks: (1) High-temperature processing easily destroys the numbing substances (amide compounds) in Sichuan pepper and the natural aroma components in chili pepper, resulting in a serious loss of numbing and fragrant flavor, insufficient freshness and aroma, thin flavor layers, insufficient integration between numbing, spicy and fragrant, and lack of mellow aftertaste. (2) In order to compensate for the flavor defects caused by high-temperature processing, some products rely on a large amount of oil and artificial additives, which goes against the current consumer demand trend for healthy and natural seasonings. (3) Existing products are mostly in powder or sauce form. Powdered products are prone to absorbing moisture and clumping, and are inconvenient to use. Sauce-like products have a high oil content and limited shelf life. It is difficult to balance flavor quality, ease of use and health attributes.

[0004] In view of this, the present invention is proposed. Summary of the Invention

[0005] The present invention aims to solve at least any of the above technical problems, and provides a baijiu-enhancing and spicy seasoning and its preparation method.

[0006] To achieve the above objectives, the technical solution adopted by the present invention is as follows: A method for preparing a baijiu-enhanced flavoring and spicy seasoning includes: Dried chili peppers and Sichuan peppercorns are pulverized at ≤20℃, and the proportion of 20-60 mesh in the chili powder is controlled at 60%-65%, and the proportion of 40-80 mesh in the Sichuan peppercorn powder is controlled at 38%-45%, to obtain spice powder. After the spice powder is mixed evenly with edible salt, white sugar and starch, low-alcohol liquor is first added and stirred to soak and let stand to penetrate. Then high-alcohol liquor and water are added and stirred evenly to obtain wet granules. The wet granules are sealed and aged. After aging, the wet granules are dried at 40~60℃ until the moisture content is ≤5%. They are then graded through a 20~60 mesh sieve to obtain solid granules, which are then packaged after microwave sterilization.

[0007] Preferably, by weight, the ingredients are 30-50 parts dried chili peppers, 15-25 parts Sichuan peppercorns, 3-8 parts edible salt, 2-6 parts white sugar, and 1-4 parts starch.

[0008] Preferably, the low-alcohol liquor is a rice-aroma type liquor with an alcohol content of 25-35 degrees, and the amount added is 5-10 parts by weight.

[0009] Preferably, the high-proof liquor is a strong-aroma or sauce-aroma type liquor with an alcohol content of 45-55 degrees, and the amount added is 4-8 parts by weight, while the amount of water is 3-5 parts by weight.

[0010] Preferably, the static infiltration time is 30 to 60 minutes.

[0011] Preferably, the sealed aging process involves placing the container in an environment of 15-20°C for 24-48 hours.

[0012] Preferably, the drying is hot air drying or fluidized bed drying.

[0013] Preferably, the microwave sterilization parameters are: frequency 2450MHz, power 5~10kW, and processing time 2~5min.

[0014] Preferably, the packaging is a vacuum-sealed aluminum foil composite bag.

[0015] This invention also discloses a baijiu-enhancing and spicy seasoning prepared using any of the above-described preparation methods.

[0016] Compared with the prior art, the present invention has the following beneficial effects: This invention employs a low-temperature pulverization process at ≤20℃ and precisely controls the particle size distribution of chili powder and Sichuan pepper powder, effectively reducing the loss of heat-sensitive numbing substances (amides) and natural aroma components during processing. Combined with low-temperature drying at 40~60℃ and microwave sterilization, a low-temperature processing chain is formed throughout, ensuring hygiene and safety while preserving the natural flavor of the spices to the greatest extent.

[0017] This invention employs a step-by-step alcohol addition strategy: first, low-alcohol baijiu is used to extract aroma compounds, and then high-alcohol baijiu is used to introduce ester aromas. The low-alcohol baijiu first penetrates the spice tissue to extract deep aroma compounds and remove off-flavors, while the high-alcohol baijiu is used to introduce rich ester aromas. Combined with sealed aging at 15-20℃ for 24-48 hours, the baijiu and spices fully interact and their flavors blend. The final product has a natural fusion of numbing, spicy, fragrant, and ester flavors, resulting in a rich flavor profile, harmonious aroma, and a long, mellow aftertaste.

[0018] The product of this invention is made into solid granules of 20-60 mesh, which have good flowability, are not easy to clump, and are convenient to use. During cooking, the flavor is released evenly and for a long time. After drying to a moisture content of ≤5% and using microwave sterilization, the shelf life at room temperature can reach more than 12 months.

[0019] This invention eliminates the need for high-temperature frying throughout the entire process, avoids reliance on large amounts of oil and artificial additives, and produces a solid granular product with low oil content, better meeting current consumer demand for healthy and natural seasonings. The invention utilizes a combination of low-temperature pulverization, stepwise alcohol addition, room-temperature aging, low-temperature drying, and microwave sterilization, resulting in simple operation, low energy consumption, controllable production cycles, and ease of large-scale industrial production. Attached Figure Description

[0020] Figure 1 This is a comparison of the content of zanthoxylates in the samples prepared in Examples 1-3 and the comparative examples; Figure 2 This is a comparison of the shelf life of the samples prepared in Examples 1-3 and the comparative examples. Detailed Implementation

[0021] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0022] This invention provides a method for preparing a baijiu-enhanced flavoring and spicy seasoning, comprising: Dried chili peppers and Sichuan peppercorns are pulverized at ≤20℃, and the proportion of 20-60 mesh in the chili powder is controlled at 60%-65%, and the proportion of 40-80 mesh in the Sichuan peppercorn powder is controlled at 38%-45%, to obtain spice powder. After the spice powder is mixed evenly with edible salt, white sugar and starch, low-alcohol liquor is first added and stirred to soak and let stand to penetrate. Then high-alcohol liquor and water are added and stirred evenly to obtain wet granules. The wet granules are sealed and aged. After aging, the wet granules are dried at 40~60℃ until the moisture content is ≤5%. They are then graded through a 20~60 mesh sieve to obtain solid granules, which are then packaged after microwave sterilization.

[0023] This method uses dried chili peppers and Sichuan peppercorns as the main spice ingredients. Through the coordinated process of low-temperature grinding particle size control, step-by-step synergistic aroma enhancement with baijiu, sealed aging for flavor association, low-temperature drying and microwave sterilization, a solid granular spicy seasoning with rich flavor layers, strong aroma, harmonious numbing and fragrant taste, and stable form is produced.

[0024] The low-temperature pulverization refers to the mechanical crushing of spices under conditions below room temperature. The percentage refers to the percentage of material mass within a specific mesh size range relative to the total mass of the material. Controlling the percentage of 20-60 mesh in chili powder to 60%-65% and the percentage of 40-80 mesh in Sichuan pepper powder to 38%-45% ensures that the spice powders have a suitable specific surface area. This guarantees even penetration and infiltration of the liquor later, while preventing excessively fine particles from causing agglomeration or excessive volatilization of flavor compounds.

[0025] Dried chili peppers and Sichuan peppercorns were pulverized separately at ≤20℃. Low-temperature pulverization can be achieved using conventional methods in the field, such as using a pulverizer with a cooling system or introducing cooling gas (such as cold air or liquid nitrogen for assisted cooling) during the pulverization process. The key is to maintain the pulverization environment temperature at ≤20℃. Specific cooling methods and equipment selection fall within the scope of what a person skilled in the art can routinely determine based on material characteristics and production conditions. After pulverization, the powder was sieved using a standard sieve, and qualified powder was collected according to the aforementioned particle size distribution requirements to obtain spice powder.

[0026] The key to the low-temperature pulverization step of spices lies in the pulverization temperature being ≤20℃ and the specific particle size distribution control. The low-temperature environment can significantly reduce the loss of heat-sensitive numbing substances (amide compounds) in Sichuan pepper and the natural aroma components in chili pepper; while the specific particle size distribution control can achieve the best contact efficiency between the liquor and spice powder in the subsequent soaking step, and ensure the fluidity of the final solid particles and the uniformity of flavor release.

[0027] The proportions of each ingredient, by weight, are as follows: 30-50 parts dried chili peppers, 15-25 parts Sichuan peppercorns, 3-8 parts edible salt, 2-6 parts white sugar, and 1-4 parts starch. The dried chili peppers can be selected from one or more of Erjingtiao chili peppers, Chaotian chili peppers, and small red chili peppers; the Sichuan peppercorns can be selected from one or two of red and green Sichuan peppercorns. The selection of the above-mentioned ingredient types and proportions falls within the range that can be routinely adjusted according to the target flavor in this field.

[0028] This implementation method achieves synergistic aroma enhancement of baijiu and spices through multiple stages and dimensions by adding baijiu of different alcohol strengths in stages. Specifically, the penetrability of low-alcohol baijiu is first used to extract the deep aroma substances of spices and remove raw, grassy odors. Then, high-alcohol baijiu is used to introduce rich ester aromas, so that the final product presents a flavor profile of numbing, spicy, fragrant, and ester-rich flavors that are naturally blended.

[0029] The low-alcohol baijiu refers to baijiu with an alcohol content of 25-35%, preferably rice-aroma baijiu, which has a relatively low alcohol content, strong penetrability, and easily penetrates into the spice structure. The high-alcohol baijiu refers to baijiu with an alcohol content of 45-55%, preferably strong-aroma or sauce-aroma baijiu, which is rich in esters and has a strong aroma. The term "impregnation" refers to the process of liquid slowly penetrating into the solid material; the term "penetration" refers to the water and ethanol molecules in the baijiu entering the spice powder particles through capillary action and diffusion, dissolving and extracting the flavor compounds.

[0030] After adding the low-alcohol liquor, let it stand for 30-60 minutes to allow the liquor to fully penetrate the spice composition. The preferred amount of low-alcohol liquor is 5-10 parts by weight; the preferred amount of high-alcohol liquor is 4-8 parts by weight; and the preferred amount of water is 3-5 parts by weight.

[0031] In this embodiment, low-alcohol baijiu is added first. Utilizing its lower ethanol concentration and better permeability, it preferentially penetrates the spice powder, extracting deep-layer flavor compounds and serving a certain role in awakening and removing impurities. Allowing it to stand for 30-60 minutes ensures the process is fully completed. The subsequently added high-alcohol baijiu mainly adheres to the surface and pores of the material, its abundant esters providing the outer ester aroma to the product. The two steps of adding baijiu complement each other functionally and progress in sequence; this step-by-step synergistic mechanism is a crucial guarantee for achieving rich flavor layers and harmonious aromas in this invention.

[0032] Subsequently, by allowing the liquor to stand at low temperatures under sealed conditions, the flavor substances in the liquor and spices can fully contact, dissolve, diffuse, and associate at the molecular level, promoting the deep integration of ester aroma with numbing and spicy aroma, and enhancing the harmony of aroma and the length of aftertaste.

[0033] The aging process refers to the physical dissolution, diffusion, and slow chemical interactions (such as esterification and association reactions) of the components in the material under specific temperature and time conditions, thereby achieving flavor fusion and quality improvement. Flavor association refers to the relatively stable binding state formed by esters, alcohols, and other flavor substances in baijiu with amides, capsaicins, and volatile aroma components in spices through intermolecular forces (such as hydrogen bonds and van der Waals forces), resulting in a harmonious and unified sensory experience rather than a simple additive effect.

[0034] In one example, the aging method involves placing the product in an environment of 15-20°C for 24-48 hours.

[0035] The sealed environment described above prevents the loss of volatile flavor compounds in the liquor and spices. The low-temperature aging environment of 15-20℃ ensures molecular activity to promote the interaction between flavor compounds while preventing the degradation of heat-sensitive flavor compounds due to excessively high temperatures. After aging for 24-48 hours, the liquor and spices achieve full flavor integration, and the product's mellowness and aftertaste are significantly enhanced.

[0036] After aging, the aged wet granules are dried at 40-60℃ until the moisture content is ≤5%. Drying methods can include conventional hot air drying or fluidized bed drying. Hot air drying can use a box-type hot air dryer or a belt dryer; fluidized bed drying can use a vibrating fluidized bed dryer. The above equipment and its operating parameters (such as air velocity, material bed thickness, etc.) are all conventionally selected in this field. The dried material is then classified through a 20-60 mesh vibrating screen to obtain solid granules.

[0037] The above drying temperature range is significantly lower than that of traditional high-temperature frying or baking processes, effectively avoiding the degradation and loss of heat-sensitive flavor substances (such as pepperamides, volatile aroma components of chili peppers, and low-boiling-point esters in baijiu) during the drying process. Controlling the moisture content to ≤5% is a crucial indicator to ensure that the solid particles are not prone to mold or clumping during room temperature storage. Particle size control of 20-60 mesh ensures that the final product has a suitable particle size, guaranteeing both uniform and sustained flavor release during cooking and good product flowability.

[0038] Finally, the dried solid granules are microwave sterilized and packaged. Microwave sterilization can be performed using conventional microwave sterilization equipment in the field, with preferred parameters: frequency 2450MHz, power 5~10kW, and processing time 2~5min. Packaging can be performed using conventional filling and vacuum sealing equipment in the field, preferably using aluminum foil composite bags filled at 250g / bag and vacuum sealed, and stored in a cool, dry place.

[0039] The following examples illustrate in detail the preparation and performance of a baijiu-based flavor-enhancing and spicy seasoning.

[0040] Example 1 Ingredients (by weight): 30 parts dried Erjingtiao chili peppers, 15 parts Sichuan peppercorns, 3 parts edible salt, 2 parts white sugar, 1 part starch, 5 parts 25-degree rice-fragrant low-alcohol liquor, 4 parts 45-degree strong-aroma high-alcohol liquor, and 3 parts water.

[0041] Preparation method: Dried chili peppers and Sichuan peppercorns are pulverized separately at 20℃, with 60% of the chili powder being 20-60 mesh and 38% being 40-80 mesh, to obtain spice powder. The spice powder is then mixed evenly with edible salt, white sugar, and starch in a three-dimensional mixer to obtain a mixed powder. Low-alcohol liquor is slowly added to the mixed powder while stirring to fully moisten it, and the mixture is allowed to stand for 30 minutes. High-alcohol liquor and water are then added and stirred evenly to obtain wet granules. The wet granules are sealed and placed in a 15℃ environment for 24 hours to complete the aging process. The aged wet granules are then dried with hot air at 40℃ until the moisture content is 5%, and graded through a 20-mesh vibrating sieve to obtain solid granules. The solid granules are sterilized using microwave (frequency 2450MHz, power 5kW, processing time 2min), and then packaged in 250g / bag packages in aluminum foil composite bags, vacuum sealed, and stored in a cool, dry place.

[0042] Example 2 Ingredients (by weight): 40 parts dried Erjingtiao chili peppers, 20 parts Sichuan peppercorns, 5 parts edible salt, 4 parts white sugar, 2 parts starch, 7 parts 30-degree rice-fragrant low-alcohol baijiu, 6 parts 50-degree sauce-fragrant high-alcohol baijiu, and 4 parts water.

[0043] Preparation method: Dried chili peppers and Sichuan peppercorns are pulverized separately at 15℃, with the chili powder containing 62% 20-60 mesh and the Sichuan peppercorn powder containing 41% 40-80 mesh, to obtain spice powder. The spice powder is then mixed evenly with edible salt, white sugar, and starch to obtain a mixed powder. Low-alcohol liquor is slowly added to the mixed powder while stirring to fully moisten the powder, and the mixture is allowed to stand for 45 minutes. High-alcohol liquor and water are then added and stirred evenly to obtain wet granules. The wet granules are sealed and placed in an environment of 17℃ for 36 hours to complete aging. The aged wet granules are then dried in a fluidized bed at 50℃ until the moisture content is 4%, and then graded through a 40-mesh vibrating sieve to obtain solid granules. The solid granules are sterilized by microwave (frequency 2450MHz, power 7kW, processing time 3min), and then packaged in 250g / bag aluminum foil composite bags, vacuum sealed, and stored in a cool, dry place.

[0044] Example 3 Ingredients (by weight): 50 parts of a mixture of dried chili peppers (both bird's eye and small red), 25 parts of a mixture of red and green Sichuan peppercorns, 8 parts of salt, 6 parts of white sugar, 4 parts of starch, 10 parts of 35-degree rice-flavored low-alcohol baijiu, 8 parts of 55-degree soy sauce-flavored high-alcohol baijiu, and 5 parts of water.

[0045] Preparation method: Dried chili peppers and Sichuan peppercorns are pulverized separately at 10℃, with 65% of the chili powder being 20-60 mesh and 45% being 40-80 mesh, to obtain spice powder. The spice powder is then mixed evenly with edible salt, white sugar, and starch to obtain a mixed powder. Low-alcohol liquor is slowly added to the mixed powder while stirring to fully moisten it, and the mixture is allowed to stand for 60 minutes. High-alcohol liquor and water are then added and stirred evenly to obtain wet granules. The wet granules are sealed and placed in a 20℃ environment for 48 hours to complete aging. The aged wet granules are then dried with hot air at 60℃ until the moisture content is 3%, and graded through a 60-mesh vibrating sieve to obtain solid granules. The solid granules are sterilized using microwave (frequency 2450MHz, power 10kW, processing time 5min), and then packaged in 250g / bag aluminum foil composite bags, vacuum sealed, and stored in a cool, dry place.

[0046] Comparative Example 1 A spicy seasoning is prepared using a common high-temperature frying process found in existing technologies. Specifically, dried chili peppers and Sichuan peppercorns are ground at room temperature (without controlling particle size distribution), mixed with vegetable oil, and then deep-fried at 120-150℃ to extract flavor. No white wine is added, and no aging process is performed. After frying, the mixture is cooled and ground into powder.

[0047] Comparative Example 2 The raw materials and total amount of alcohol added are the same as in Example 2 (7 parts low-alcohol liquor, 6 parts high-alcohol liquor, and 4 parts water), but the low-alcohol liquor, high-alcohol liquor, and water are added at the same time. After stirring evenly, the mixture is left to stand for 45 minutes. The subsequent aging, drying, sterilization, and packaging processes are completely consistent with those in Example 2.

[0048] Comparative Example 3 The raw materials and processes are basically the same as in Example 2, except that the sealed aging is not carried out. After the wet particles are obtained by adding alcohol in steps, they directly enter the 50°C drying step.

[0049] Comparative Example 4 The raw materials are the same as in Example 2, but the dried chili peppers and Sichuan peppercorns are crushed at room temperature (25~30℃) and the particle size distribution is not controlled (the natural particle size after crushing). The material passing through a 40-mesh sieve is used directly. The subsequent steps of adding alcohol, aging, drying and other processes are the same as in Example 2.

[0050] Test case Sensory evaluation, pepper amide content, volatile aroma components and shelf life were tested on the products prepared in Examples 1-3 and Comparative Examples 1-4, respectively. The specific details are as follows.

[0051] (1) Sensory evaluation comparison: Ten food science students (4 males and 6 females) with tasting experience were selected to form a sensory evaluation group. The group members were trained in accordance with the requirements of GB / T 29605-2013 and conducted a comprehensive evaluation of different products in strict accordance with the sensory evaluation process. The average value of the sensory evaluation of the 10 students was used as the sensory evaluation result. The sensory evaluation criteria are shown in Table 1, and the sensory evaluation results are shown in Table 2. The product obtained in Comparative Example 1 was in powder form. During the sensory evaluation, an equal amount of sample was taken and compared with the solid particles of the Example to eliminate the interference of morphological differences on the release of flavor.

[0052] Table 1 Sensory Evaluation Criteria Table 2 Sensory evaluation results .

[0053] (2) Comparison of Zanthoxylum amide content: The method was based on GH / T 1290-2020 "Determination of Total Zanthoxylum amide content in Zanthoxylum and Zanthoxylum processed products - Ultraviolet spectrophotometry". 1 g (accurate to 0.0001 g) of the mixed sample was weighed and placed in a flask. 50 mL of methanol was added, and the sample was ultrasonically extracted for 0.5 h. After cooling to room temperature, the sample was transferred to a 100 mL volumetric flask, diluted to volume with methanol, diluted 50 times, filtered through a 0.22 μm filter membrane, and the absorbance of the sample was measured at 270 nm. The results are as follows: Figure 1 As shown.

[0054] (3) Comparison of volatile aroma components: Weigh 2.5 g (accurate to 0.01 g) of the mixed sample and place it in a 20 ml headspace vial. Add 3 ml of saturated sodium chloride solution and 4 μL of 1.2 mg / mL o-dichlorobenzene internal standard solution. Equilibrate in a 60 °C water bath for 20 min, and extract for 40 min. After adsorption, directly insert the extraction head into the gas chromatograph injection port and desorb at 250 °C for 5 min. The experimental results are shown in Tables 3 and 4.

[0055] Chromatographic conditions: ①Carrier gas conditions: Helium is used as the carrier gas, and the flow rate is 1.0 mL / min; ②Inlet temperature: 250 ℃; ③ Column oven heating program: Solvent delay 1 min, initial temperature 30 ℃, increase to 100 ℃ at 5 ℃ / min, then increase to 150 ℃ at 6 ℃ / min, then increase to 175 ℃ at 3 ℃ / min, then increase to 230 ℃ at 6 ℃ / min and hold for 2 min; Mass spectrometry conditions: ① Detection method: Full scan mode, scanning range 40~350m / z; ②Ionization method: Electron bombardment ionization source (EI), electron energy 70 eV; ③ Ion source temperature: 200 ℃; ④ Interface temperature: 250 ℃.

[0056] Table 3. Major volatile flavor compounds (types) Table 4. Content of major volatile flavor compounds (mg / g) .

[0057] (4) Shelf life comparison: Shelf life preservation experiments were conducted on seven seasonings to determine their shelf life. Accelerated storage tests were performed on the seven seasonings, storing them at 37℃, 47℃, and 57℃ for 4-7 weeks, with samples taken every 7 days for microbial content testing. Referring to GB 31644 "National Food Safety Standard for Compound Seasonings", the total bacterial count at any sampling point during storage did not exceed the safety threshold of the corresponding product (total bacterial count ≤ 10). 4 If the temperature is CFU / g, then the deterioration endpoint has been reached.

[0058] Q10 is the core quantification parameter of the ASLT method, defined as the multiple of the degradation rate when the temperature increases by 10°C. The calculation formula is as follows: ; When Q10 ≥ 2.0, it can be used to predict and estimate shelf life at room temperature. After obtaining the Q10 value, the shelf life under room temperature storage conditions can be estimated using the following formula: ; In the formula, To achieve the target shelf life at ambient temperature T1, Given the shelf life at a known temperature T2, The difference in temperature between T1 and T2 is expressed in °C.

[0059] The results are as follows Figure 2 As shown.

[0060] The embodiments described above are some, but not all, of the embodiments of the present invention. The detailed description of the embodiments of the present invention is not intended to limit the scope of the claimed invention, but merely to illustrate selected embodiments of the invention. All other embodiments obtained by those skilled in the art through related deductions and substitutions based on the inventive concept, without inventive effort, are within the scope of protection of the present invention.

Claims

1. A method for preparing a baijiu-infused, aroma-enhancing, and spicy seasoning, characterized in that, include: Dried chili peppers and Sichuan peppercorns are pulverized at ≤20℃, and the proportion of 20-60 mesh in the chili powder is controlled at 60%-65%, and the proportion of 40-80 mesh in the Sichuan peppercorn powder is controlled at 38%-45%, to obtain spice powder. After the spice powder is mixed evenly with edible salt, white sugar and starch, low-alcohol liquor is first added and stirred to soak and let stand to penetrate. Then high-alcohol liquor and water are added and stirred evenly to obtain wet granules. The wet granules are sealed and aged. After aging, the wet granules are dried at 40~60℃ until the moisture content is ≤5%. They are then graded through a 20~60 mesh sieve to obtain solid granules, which are then packaged after microwave sterilization.

2. The preparation method according to claim 1, characterized in that, By weight, the ingredients are 30-50 parts dried chili peppers, 15-25 parts Sichuan peppercorns, 3-8 parts salt, 2-6 parts white sugar, and 1-4 parts starch.

3. The preparation method according to claim 1, characterized in that, The low-alcohol baijiu is a rice-aroma type baijiu with an alcohol content of 25-35 degrees, and the amount added is 5-10 parts by weight.

4. The preparation method according to claim 1, characterized in that, The high-proof liquor is a strong-aroma or sauce-aroma type liquor with an alcohol content of 45-55 degrees, and the amount added is 4-8 parts by weight. The water is 3-5 parts by weight.

5. The preparation method according to claim 1, characterized in that, The settling time for infiltration is 30 to 60 minutes.

6. The preparation method according to claim 1, characterized in that, The sealed aging process involves placing the container in an environment of 15-20°C for 24-48 hours.

7. The preparation method according to claim 1, characterized in that, The drying process is either hot air drying or fluidized bed drying.

8. The preparation method according to claim 1, characterized in that, The parameters for microwave sterilization are: frequency 2450MHz, power 5~10kW, and processing time 2~5min.

9. The preparation method according to claim 1, characterized in that, The packaging is a vacuum-sealed aluminum foil composite bag.

10. A baijiu-enhancing and spicy seasoning prepared by any one of the preparation methods described in claims 1-9.

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