Method for producing meat polypeptide hot and spicy sauce

The invention discloses a method for producing meat polypeptide hot and spicy sauce, comprising the steps of raw material treatment, chopping and emulsifying, heating and curing, polypeptide preparation by enzymolysis, fragrance increase by a Maillard reaction, meat sauce preparation, preparation of polypeptide hot and spicy sauce, mixing of meat sauce and the polypeptide hot and spicy sauce, fine grinding and emulsifying, heating, canning, and the like. According to the method, mutton, beef and the like are converted into polypeptide and amino acid by enzymolysis, the Maillard reaction and other modern technologies; meanwhile, soybean protein is added to strengthen plant protein and other nutriments, so that the nutrient value of the polypeptide hot and spicy sauce is greatly improved; meanwhile, the fishy flavor of herbivorous livestock meat which cannot be accepted by a consumer is eliminated, so that the produced polypeptide hot and spicy sauce has abundant nutrition and favorable mouthfeeling.