The invention discloses an implementation method for preparing chopped garlic chili sauce by using a micro-encapsulation 
flavor development technology. The sauce is prepared from salted chili, broad bean sauce, tomato sauce, 
sugar garlic, embedded 
garlic powder, chicken essence, 
monosodium glutamate, edible salt and fermented vinegar. The chopped garlic chili sauce prepared by the method is added with the 
sugar garlic and the embedded 
garlic powder, so that the chopped garlic chili sauce has strong and lasting garlic 
flavor and has more distinct 
layers in taste. Under the synergistic effect of the CO2 
supercritical fluid extraction and embedding technology, fresh 
aroma substances and 
nutrient components in garlic are reserved to the greatest extent, so that not only oxidation of fresh garlic is avoided, but also microbial 
reproduction is effectively inhibited; meanwhile, the 
reflux boiling combined with a vacuum stirring technology changes the traditional chopped garlic chili sauce boiling method by adding fresh garlic, 
oil oxidation and 
starch gelatinization biochemical reaction generated by materials at high temperature are avoided, excessive volatilization of 
flavor substances at high temperature is avoided, and the flavor of products through sealing treatment are improved. The flavor of chili is released more fully and more pure, and the loss of garlic flavor in the production and 
boiling process and the weakening speed in the 
shelf life are reduced.