Fecha de publicación: 16/11/2016 Fuente: Wipo tomato The invention discloses a preparation method for a low-sugar low-viscosity raw tomato sauce, wherein the preparation method comprises the following steps of (1) crushing and pulping fresh tomatoes to obtain a raw tomato paste; (2) treating the raw tomato paste to obtain a cracked, separated and viscosity-reducing raw tomato paste; (3) treating the cracked, separated and viscosity-reducing raw tomato paste to obtain a deep red orange low-sugar low-viscosity raw tomato sauce semi-finished product with the mass fraction of 15%-20%; and (4) treating the low-sugar low-viscosity raw tomato sauce semi-finished product to obtain the low-sugar low-viscosity raw tomato sauce finished product. The low-sugar low-viscosity raw tomato sauce rich in haematochrome is prepared, has the morphology similar to that of a conventional high-concentration cooked tomato sauce, and cannot be used as food. Compared with the high-concentration cooked tomato sauce prepared by the same raw material, the low-sugar low-viscosity raw tomato sauce has soluble solids reduced by more than or equal to 75%, has looser structure, and has the content of lycopene increased by more than or equal to 10%.