The invention discloses a
processing technology of a chili product. The
processing technology includes the following steps that (1) material preparation is performed, specifically, fresh chili is washed and drained for standby use, and tomatoes are washed and peeled for standby use; (2) cooking is performed, specifically, the chili and the tomatoes are steamed separately for standby use; (3) crushing is performed, specifically, ginger and garlic are added to the steamed chili and tomatoes and mixed uniformly and then crushed; (4)
seasoning is performed, specifically,
sugar, salt, chicken essence and an
antiseptic are added to the crushed mixture and mixed uniformly; and (5) bottling and sterilization are performed, specifically, the prepared chili is subjected to vacuum bottling and then sterilized under
high pressure at 121 DEG C for 15-30min. According to the
processing technology of the chili product, the chili product is prepared by
steaming, the addition of oil and fat is eliminated, and the chili product is more in line with the life habits and concepts of modern people. The prepared chili product has flexible eating methods, a unique
flavor and the spicy and slightly
sour taste of chili, is convenient to carry, and is suitable for home and travel.