Based on the traditional process, the Zanthoxylum schinifolium sauce sterilized with ultra-high pressure was developed using Zanthoxylum schinifolium as the main raw material supplementing green pepper, garlic and other raw materials. The color protection method of Zanthoxylum schinifolium was optimized and the shelf-life was predicted. The addition of color protection agent was optimized by response surface analysis. The optimized method was soaked Zanthoxylum schinifolium with 0.89g/L ascorbic acid, 0.1g/L zinc sulfate and 2.62g/L citric acid. Using electronic nose to determine the flavor type of Zanthoxylum schinifolium sauce, the results showed that the flavor components in the sauce were mainly composed of inorganic sulfides, terpenoids and nitrogen oxide. The Q10 shelf life prediction model was used to predict the shelf life of the sauce. Based on comprehensive sensory evaluation, color difference, moisture change and the total number of colonies changed under different storage conditions, the shelf-life was 25d at 35℃ and 13d at 45℃. Then the shelf-life model was used to predict the shelf-life of the sauce at 4℃ and 25℃. The results showed that the shelf-life of the sauce at 4℃ was 189d and 48d at 25℃.