The invention belongs to the field of a
processing technology of an aquatic condiment and particularly relates to antarktischer
krill shrimp sauce capable of being rapidly produced by an
enzyme method. The antarktischer
krill shrimp sauce is a novel
shrimp sauce product obtained by taking antarktischer
krill as a
raw material and sufficiently utilizing the characteristic of high autolytic
enzyme activity through steps of unfreezing, defluorinating, taking meat, crushing, self-dissolving, carrying out two sections of enzymolysis, adding salt and carrying out enzymolysis, blending, sub-packaging, sterilizing and carrying out
enzyme destruction. The antarktischer krill shrimp sauce produced by the
enzyme method has important characteristics in the aspects of production, such as short period and low cost; the product has the characteristics of characteristic red color of krill shrimp meat, moderate
viscosity, uniform texture, abundant nutrients, unique
flavor,
low salt content and short production period; in the shrimp sauce, the content of proteins accounts for more than or equal to 10% and the content of amino-state
nitrogen is higher than 1.1g / 100g (according to the content of N); the content of
total volatile basic
nitrogen (TVBN) is lower than 50mg / 100g; and defluorination treatment is carried out so that the content of
fluorine in the antarktischer krill shrimp sauce is lower than 70mg / Kg. The shrimp sauce provided by the invention can be cooked and directly eaten and can also be used for producing preserved vegetables with a special
flavor.