Fecha de publicación: 25/01/2022 Fuente: WIPO "processing tomato" The invention is suitable for the technical field of food processing and provides a sour soup production method and a sour soup fermentation device thereof. The sour soup production method comprises the steps: washing tomatoes cleanly, then, cutting the tomatoes, uniformly mixing the tomatoes, then, placing the uniformly-mixed tomatoes in a fermentation vessel, and carrying out sealed fermentation for 20-60 days at the fermentation temperature of 25 DEG C to 28 DEG C, so as to obtain tomato pulp; performing high-temperature treatment on trimmed and cleaned chilies, carrying out cooling and draining, crushing the cooled and drained chilies, putting the salted chilies into a fermentation container, and performing sealed fermentation for 20-60 days at the fermentation temperature of 25 DEG C to 28 DEG C to obtain chili sauce; and pouring the tomato pulp and the chili sauce into a container, carrying out mixing, adding a flora strengthening leavening agent in the mixing process, carrying out sealing, and carrying out fermentation for 10-30 days while keeping the fermentation temperature to be 25 DEG C to 28 DEG C under the condition that the inoculation amount is 2%. The flora strengthening leavening agent is added in the mixed fermentation process of the tomato pulp and the chili sauce, so that the sour soup better embodies the sour, fresh and fragrant flavor characteristics of the sour soup, and the sour soup is diversified in sour taste and better in taste.