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.