Fresh Sichuan pepper paste product and preparation method thereof

The invention belongs to the technical field of food processing, and particularly relates to a fresh Sichuan pepper paste product and a preparation method thereof. The fresh Sichuan pepper paste product is characterized by being prepared from the components in percentage by weight: 50 to 54 percent of fresh Sichuan pepper, 7 to 9 percent of edible salt, 0.8 to 0.9 percent of citric acid, 0.08 to 0.1 percent of antioxidant, 1.5 to 1.9 percent of edible vegetable oil, 0.0005 to 0.001 percent of food brilliant blue, 0.35 to 0.55 percent of beta-cyclodextrin hydrate, 0.30 to 0.55 percent of xanthan gum, 0.35 to 0.65 percent of carrageenan, 0.40 to 0.65 percent of guar gum, and 0.40 to 0.60 percent of sodium carboxymethylcellulose, and the balance of water to complement to 100 percent. The fresh Sichuan pepper paste is small in volume and convenient to carry and store, has the characteristics of deliciousness, fragrance and chili, and is long in guarantee period; the preparation method is simple and easy to operat