Abstract:Under natural or artificial control， microorganisms are used to ferment chili peppers to produce various organic acids， amino acid nitrogen， volatile flavor substances， etc.， which is spicy， rich in flavor and unique in flavor. Raw material varieties and processing adaptability of fermented chili sauce， effects of lactic acid bacteria and yeast on product quality and flavor， fermentation technology， fermentation mechanism principle， safety， etc. were introduced， in order to provide theoretical basis for research and development， scientific production and processing of fermented hot sauce products， and produce products with unique flavor，natural health， safety and nutrition. To promote the sustained， healthy and stable development of the fermented hot sauce industry.