Preparation process for removing fishy smell and producing fragrance of krill
Through high-pressure steaming, vacuum frying and frying at room temperature of 130°C, the problems of complex processing of Antarctic krill with high cost and insufficient aroma in the prior art are solved, and the process of removing fishy and raw aroma with rich aroma and simple operation is achieved.
Patent Information
- Application Number
- CN202411785003.0
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-12-06
- Publication Date
- 2025-03-18
AI Technical Summary
The prior art is complex in the process of removing fishy Antarctic krill, costly and prone to residuals, and fails to effectively stimulate the aroma of krill, resulting in the aroma not being strong enough and not suitable for practical application needs.
The process of high-pressure steaming combined with vacuum frying and 130°C for a room temperature is adopted. The specific steps include: steaming and cooking under a pressure of 0.04Mpa to 0.06Mpa, then frying under a vacuum degree of -95.0kpa to -99.0kpa, and finally frying at a room temperature of 120 to 130°C.
This process can effectively remove the fishy smell of krill, while stimulating its aroma components, and produce fried krill with a strong aroma. It has a simple process and low cost, which is suitable for practical application needs.
Smart Images
Figure CN119632196A_ABST
Abstract
Description
Technical Field
[0001] The present application relates to the field of biotechnology, and in particular to a preparation process for removing fishy smell and producing fragrance from krill. Background Art
[0002] At present, the relevant technologies for Antarctic krill processing include 1) research on the extraction technology of Antarctic krill oil, such as the preparation method of nutritious and odorless Antarctic krill oil studied by Liang Zhiyong et al. using enzymatic hydrolysis, and the refining process of Antarctic krill oil using adsorbents by Zhou Fang et al.; 2) research on the extraction technology of Antarctic krill protein, such as the preparation method of low-allergenic deodorized Antarctic krill peptide studied by Yu Jianwei et al.
[0003] At present, there are mainly three methods for removing the fishy smell of aquatic products: spice method, acid method, and yeast cell fluid treatment method. In the study of volatile flavor analysis and fishy removal process of ready-to-eat small yellow croaker, Sun Tian mainly used perilla, β-cyclodextrin and yeast to prepare fishy removal powder. Shan Kang et al. used yeast fermentation to ferment river clams to remove the fishy smell. Chen Yaling et al. used citric acid soaking to remove the fishy smell of tilapia fillets. Bi Jicai et al. added natural spices to achieve the purpose of removing the fishy smell in the study of grass carp fish slip processing and fishy removal process. However, the above operations are more complicated, costly, and more likely to have residues, which are not very compatible with actual application needs.
[0004] Therefore, there is an urgent need for a krill deodorizing and aroma-producing preparation process that is simple to operate, has good effects, and is close to practical applications, so as to guide the preparation of fried krill meat with a strong aroma. Summary of the invention
[0005] The purpose of the present application is to overcome the deficiencies of the above-mentioned prior art and provide a preparation process for removing the fishy smell and producing the fragrance of krill.
[0006] To achieve the above purpose, the technical solution adopted by this application is:
[0007] The present application provides a preparation process for removing fishy smell and producing fragrance from krill, the preparation process comprising:
[0008] 1) boiling the krill at a pressure of 0.04Mpa to 0.06Mpa to obtain boiled krill;
[0009] 2) deep-frying the cooked krill under a vacuum degree of -95.0 kpa to -99.0 kpa;
[0010] 3) Fry the fried krill at room temperature, then increase the frying temperature to 120-130° C., and fry the krill until the surface is slightly yellow.
[0011] After extensive research and experiments, the inventors of the present application discovered that by analyzing the effect of high-pressure steaming combined with frying technology on the aroma components, and by comparing the steaming and frying processing technologies of krill, the present application explained for the first time in principle the effect of the technology on the aroma components of krill, and determined the preparation process of the krill in the present application for removing fishy smell and producing fragrance, which can provide guidance for the preparation of fried krill meat with a strong aroma.
[0012] The present application determines the advantages of the krill aroma stimulation process by testing krill that is steamed under high pressure and then vacuum fried in combination with frying at 120-130°C under normal pressure, thereby maximally retaining the krill aroma components and stimulating the aroma of the krill meat, and applying it in sauce products to give the products a rich aroma.
[0013] The technical solution of the present application starts from the application, and for the first time analyzes in principle the changes in volatile components of high-pressure steaming, vacuum frying combined with 130°C frying compared to 105°C frying, determines the advantages of the preparation process of the present application, and theoretically better guides the research work related to the aroma of krill in sauces.
[0014] As a preferred embodiment of the preparation process for removing fishy smell and producing fragrance of krill described in the present application, in the step 1), the cooking time is 20 to 25 minutes.
[0015] As a preferred embodiment of the preparation process for removing fishy smell and producing fragrance of krill described in the present application, in the step 1), the steaming time is 20 minutes.
[0016] The above-mentioned high-pressure steaming time can effectively remove the fishy smell without causing the shrimp to become too soft and rotten.
[0017] As a preferred implementation of the preparation process for removing fishy smell and producing fragrance of krill described in the present application, in the step 1), the pressure is 0.05 MPa.
[0018] The pressure with the above parameters can better remove the fishy smell, and the krill are in better shape and individual, and are not easy to become soft and rotten or broken.
[0019] As a preferred embodiment of the preparation process for removing the fishy smell and producing the aroma of krill described in the present application, in the step 2), the frying temperature is 90° C. and the frying time is 20 to 25 minutes.
[0020] The present application adopts the above frying conditions, and the krill obtained by frying has the lightest fishy smell, and is not too crispy and fragile. If the frying temperature is lower than 90°C, the krill obtained by frying has a slight fishy smell and lacks fragrance.
[0021] As a preferred embodiment of the preparation process for removing the fishy smell and producing the aroma of krill described in the present application, in the step 2), the krill after steaming is fried with vegetable oil.
[0022] As a preferred implementation of the preparation process for removing fishy smell and producing fragrance of krill described in the present application, in the step 2), the vacuum degree is -97.0 kPa.
[0023] As a preferred embodiment of the preparation process for removing fishy smell and producing fragrance of krill described in the present application, in the step 3), the temperature of room temperature frying is 120° C. to 130° C., and the time of room temperature frying is 20 to 25 minutes.
[0024] As a preferred embodiment of the preparation process for removing fishy smell and producing fragrance of krill described in the present application, the krill includes Antarctic krill.
[0025] The volatile substances produced by the preparation process of the present application are nearly doubled compared to the 105°C frying scheme after steaming (45 kinds at 130°C and 25 kinds at 105°C), among which more pyrazine substances produced by the Maillard reaction are added, such as 2,3,5-trimethylpyrazine, 2,5-dimethylpyrazine, and 2,3-dimethylpyrazine, which mainly provide stir-frying and burnt aromas. The fishy smell produced by trimethylamine can be suppressed well. At the same time, the trimethylamine of Antarctic krill treated by the new process is also reduced to a certain extent.
[0026] The present application adopts high pressure, vacuum and room temperature 130°C frying process. The aroma of Antarctic krill mainly presents "fish oil flavor", "milk aroma", "coffee aroma", etc. The overall aroma is soft and the fishy smell is well masked. Compared with the room temperature steaming and 105°C frying process, the preparation process of the present application has a coordinated and soft aroma, and the fragrance is more sufficient, which provides a theoretical basis for the research on the process technology of table sauce products and provides guidance for subsequent industrial applications.
[0027] Compared with the prior art, this application has the following beneficial effects:
[0028] The present application provides a preparation process for removing fishy smell and producing aroma from krill. The preparation process of the present application starts from the application and for the first time analyzes in principle the changes in volatile components of high-pressure steaming, vacuum frying combined with 130°C frying compared with 105°C frying, determines the advantages of the preparation process of the present application, and theoretically better guides the research work related to the production of aroma from krill in sauces. BRIEF DESCRIPTION OF THE DRAWINGS
[0029] Figure 1 This is a comparison chart of the preparation process of the present application and the ingredients of Comparative Example 3. DETAILED DESCRIPTION
[0030] In order to better illustrate the purpose, technical solutions and advantages of the present application, the present application will be further described below in conjunction with the accompanying drawings and specific embodiments.
[0031] In the following examples, the experimental methods used are conventional methods unless otherwise specified, and the materials, reagents, etc. used are all commercially available unless otherwise specified, and the components and raw materials used in each parallel experiment are of the same type.
[0032] This application provides a volatile component analysis experiment, which specifically includes the following contents:
[0033] Sample pretreatment and detection condition settings:
[0034] 1) SPME aroma detection:
[0035] Pretreatment: Weigh about 5 g of sample and add it to a 20 mL headspace bottle, then add 25 μL of a mixed internal standard solution of 2-methyl-3-heptanone and 2-octanol (both at a concentration of 10 μg / mL), mix well, and place on the sample tray for automatic extraction.
[0036] Automatic extraction condition settings: preheat the sample at 40°C for 10 minutes before extraction; extraction depth is 22 mm, extraction time is 30 minutes, and the sample is oscillated during extraction; injection depth: 40 mm, desorption time: 5 minutes, and the extraction needle is aged for 15 minutes before extraction.
[0037] 2) GC-MS conditions:
[0038] Gas phase:
[0039] Chromatographic column: DB-WAX quartz capillary column (60m*0.25mm, 0.25μm). Carrier gas: helium, flow rate 1.2mL / min. Inlet temperature: 250℃. Program temperature rise: 40℃ for 5min, increase to 240℃ at 5℃ / min, and hold for 15min.
[0040] Mass spectrometry part:
[0041] Ion source: electron impact source (EI); ion source temperature: 250°C; transfer line temperature: 280°C; scanning mode: scan mode; mass scanning range: 30-450m / z.
[0042] 3) Qualitative and quantitative methods: The unknown compounds were searched by searching the 17.L mass spectrometry database of the National Institute of Standards and Technology (NIST) and comparing with the standard spectra. 2-methyl-3-heptanone (or 2-octanol) was used as the internal standard, and the added concentration and the peak area of each substance detected were calculated for semi-quantitative calculation.
[0043] The present application provides a preparation process for removing the fishy smell and producing the fragrance of krill, comprising the following steps:
[0044] 1. Use a perforated steaming plate to hold frozen krill, put it into a pressure cooker, and start timing after the pressure reaches 0.04Mpa-0.06Mpa (preferably 0.05Mpa), and steam for 20-25 minutes;
[0045] 2. Put the steamed Antarctic krill into a vacuum fryer and fry them in vegetable oil. The vacuum degree is -95.0kpa to -99.0kpa, the frying temperature is 90°C, and the frying time is 20-25min. Then fry them at room temperature (37°C). Increase the frying temperature to 130°C and fry the krill until the surface is slightly yellow.
[0046] Compared with the room temperature steaming and 105°C frying process, the preparation process of the present application has a harmonious and soft aroma and a stronger fragrance; it provides a theoretical basis for the research on the process technology of table sauce products and provides guidance for subsequent industrial applications.
[0047] The present application also provides the Antarctic krill odor scoring standards of Examples 1 to 2, as shown in Table 1.
[0048] Organize evaluators to conduct sensory evaluation of the smell and flavor of Antarctic krill under different conditions. Each group of evaluation requires the participation of 8 professional evaluators with professional knowledge of condiments.
[0049] Table 1
[0050]
[0051] The present application also provides the scoring criteria for the smell and body shape of Antarctic krill in Example 3, as shown in Table 2.
[0052] Organize assessors to conduct sensory evaluation on the odor and body shape of Antarctic krill under different conditions. Each group of assessors requires the participation of 8 professional assessors with professional knowledge of condiments.
[0053] Table 2
[0054] Antarctic krill smell and appearance score No fishy smell, with the aroma of seafood, burnt aroma, pleasant smell 90-100 It has a light salty smell and a certain seafood aroma 80-89 Has a light salty smell and no fragrance 70-79 Obvious burnt smell, strong and pungent 60-69
[0055] The present application also provides the scoring criteria for the odor of Antarctic krill of the new process of the present application and comparative examples 1 to 3, as shown in Table 3. The evaluators were organized to conduct sensory evaluation of the odor of Antarctic krill under different conditions, and each group of evaluation required the participation of 8 professional evaluators with professional knowledge of condiments.
[0056] Table 3
[0057] Antarctic krill smell score No fishy smell, but with the aroma of seafood, pleasant smell. 90-100 There is a slight fishy smell and a faint seafood aroma 80-89 The unique salty smell of Antarctic krill, no fragrance 70-79
[0058] Example 1: Effects of different high pressure cooking times on the body shape and odor of Antarctic krill
[0059] The Antarctic krill was cooked in a pressure cooker at a pressure of 0.05 MPa to investigate the effects of different cooking times on the krill's body shape and taste. The odor scoring criteria for Antarctic krill are shown in Table 1.
[0060] Table 4 Effects of different cooking times on the body shape and odor of Antarctic krill
[0061] Cooking time (min) Antarctic krill Antarctic krill smell 10 The individual is elastic and appears red Slight fishy smell (70 points) 20 The individual is elastic and appears red No obvious fishy smell (95 points) 25 The individual is elastic and appears red No obvious fishy smell (90 points) 30 The individual is soft and easy to break No fishy smell (80 points)
[0062] As shown in Table 4, it can be seen that the best cooking time for Antarctic krill in a pressure cooker at a pressure of 0.05 MPa is 20 minutes, which can effectively remove the fishy smell without causing the shrimp to become too soft and rotten.
[0063] Example 2: Effects of different pressures on the body shape and odor of Antarctic krill
[0064] The Antarctic krill was cooked in a pressure cooker for 20 minutes to investigate the effects of different pressures on the krill's body shape and taste. The odor scoring criteria for Antarctic krill are shown in Table 1.
[0065] Table 5
[0066] Pressure(Mpa) Antarctic krill Antarctic krill smell 0.02 Strong individual flexibility Slight fishy smell (75) 0.04 Individuals are flexible No fishy smell (90) 0.06 Individuals have a certain degree of flexibility No fishy smell (90) 0.08 The individual is relatively soft and easy to break No fishy smell (90)
[0067] As shown in Table 5, it can be seen that the best cooking time for Antarctic krill in a pressure cooker at a pressure of 0.04Mpa-0.06Mpa is 20 minutes, which can effectively remove the fishy smell without causing the shrimp to become too soft and rotten.
[0068] Example 3: Comparison of color and odor of Antarctic krill fried under different vacuum conditions
[0069] The steamed Antarctic krill (the Antarctic krill was placed in a pressure cooker with a pressure of 0.05 MPa and the timing was started, and the steaming was carried out for 20 minutes) was fried at different oil temperatures, and the color and smell were compared, and the appropriate temperature range was selected to compare the changes in volatile components. The scoring criteria for the smell and body shape of Antarctic krill are shown in Table 2.
[0070] Table 6 Effects of different frying temperatures on the color and smell of Antarctic krill
[0071]
[0072] As shown in Table 6, the krill fried at 80°C had a slight fishy smell and lacked aroma, while the krill fried at 90°C had the lightest fishy smell at 20 min and was not too crispy, resulting in the krill being fragile.
[0073] Therefore, the present application ultimately forms a preparation process (new process) for removing fishy smell and producing fragrance from krill with the best effect.
[0074] The preparation process for removing the fishy smell and producing the fragrance of krill provided in the present application comprises the following steps:
[0075] 1. Put the frozen krill into a perforated steaming tray and put it into the pressure cooker. Start timing when the pressure reaches 0.05Mpa and steam for 20 minutes.
[0076] 2. Put the steamed Antarctic krill into a vacuum fryer and fry them in vegetable oil. The vacuum degree is -97.0 kpa, the frying temperature is 90°C, and the frying time is 20 minutes. Then fry them at room temperature (37°C). Increase the frying temperature to 130°C and fry the krill until the surface is slightly yellow.
[0077] Comparative Example 1
[0078] Compared with the new process of the present application, in Comparative Example 1, high pressure cooking is changed to normal pressure cooking:
[0079] Use a perforated steaming tray to hold frozen krill, put it into the pot and start timing after steam comes up, and steam for 20 minutes. Put the steamed Antarctic krill into a vacuum fryer and fry the krill at 90℃ for 20 minutes; then fry at room temperature, increase the frying temperature to 130℃ and stop heating, and fry the krill until the surface is slightly yellow.
[0080] Comparative Example 2
[0081] Compared with the new process of the present application, in Comparative Example 2, vacuum frying was changed to room temperature frying:
[0082] Use a perforated steaming tray to hold frozen krill, put it into a pressure cooker, start timing after the pressure reaches 0.05 MPa, and steam for 20 minutes; put the steamed Antarctic krill into a deep fryer, and fry the krill at 90° C. for 20 minutes; then increase the frying temperature to 130° C. and fry.
[0083] Comparative Example 3
[0084] In comparative example 3, conventional process - normal pressure steaming + room temperature frying was adopted:
[0085] Use a perforated steaming tray to hold the frozen krill, put it into the pot and start timing after the steam comes up, and steam for 20 minutes; put the steamed Antarctic krill into a deep fryer and fry the krill at 105°C.
[0086] The color and smell of the fried Antarctic krill of the new process of the present application and comparative examples 1 to 3 were observed. The scoring criteria for the smell of the Antarctic krill of the new process of the present application and comparative examples 1 to 3 are shown in Table 3.
[0087] The results are shown in Table 7.
[0088] Table 7
[0089] Group Antarctic krill color Antarctic krill smell New process of this application Slightly yellow No fishy smell(95) Comparative Example 1 Slightly yellow A little fishy smell (85) Comparative Example 2 Slightly yellow A little fishy smell (87) Comparative Example 3 Slightly yellow A little fishy smell (80)
[0090] Test Example 1: Analysis of volatile components of Antarctic krill prepared by the present application (new process)
[0091] In this test example, the volatile components of Antarctic krill prepared by the new process were analyzed.
[0092] The results are shown in Table 8.
[0093] Table 8 Analysis of volatile components in high pressure steaming and vacuum frying processes
[0094]
[0095]
[0096]
[0097] As shown in Table 8, a total of 45 volatile compounds were identified in this application, of which 17 were the main volatile components:
[0098] Trimethylamine (55.54%) has a fish oil smell; acetic acid (4.50%) has a pungent smell; 2,3,5-trimethylpyrazine (4.23%) is a Maillard reaction product with a creamy aroma. Isoxazole (2.66%) has a very weak aroma. Isovaleraldehyde (2.38%) has a fruity, fatty, animal and almond aroma. 2-Methylbutanal (2.10%) has a strong suffocating odor, and after dilution, it has a coffee and cocoa aroma, with a slightly sweet fruit and chocolate flavor. n-Valeraldehyde (1.62%) has a fresh, spicy and pungent odor. Phenylacetaldehyde (1.58%) is similar to the aroma of hyacinth, and after dilution, it has a sweet fruity aroma. N,N-dimethylformamide (1.54%) has an unobvious odor. 2,5-Dimethylpyrazine (1.53%) has a pungent aroma of roasted flowers and chocolate and cream. Maltol (0.46%) has a special aroma of caramelized hard candy. 2,3-Dimethylpyrazine (0.63%) has a roasted protein smell and cocoa fruit smell. 2,3-Pentanedione (0.25%) has a sweet butter, cream, caramel aroma with a nutty base.
[0099] From the ingredients in Table 8, it can be seen that the high pressure, vacuum and room temperature 130°C frying process makes the aroma of Antarctic krill mainly present "fish oil flavor", "milk aroma", "coffee aroma", etc. The overall aroma is soft and the fishy smell is well concealed.
[0100] Experimental Example 2: Analysis of volatile components of process of Comparative Example 3
[0101] In this test example, the volatile components of the Antarctic krill prepared in Comparative Example 3 were analyzed. The results are shown in Table 9.
[0102] Table 9 Volatile component analysis
[0103]
[0104] As shown in Table 9, a total of 25 volatile compounds were identified in Antarctic krill by the 105℃ process, of which 13 were the main volatile components:
[0105] Trimethylamine (68.59%) has a fish oil smell. Isoxazolyl (3.58%) has a very weak aroma. Phenylacetaldehyde (3.55%) has a hyacinth-like aroma, and has a sweet fruity aroma after dilution. Ethanol (3.23%) has a wine aroma. 2-Octanone (2.31%) has a musty and ketone aroma, and has the smell of milk, cheese, and mushrooms. 2-Methylbutanal (2.18%) has a strong suffocating odor, and after dilution, it has a coffee and cocoa aroma, with a slightly sweet fruit and chocolate-like flavor. Isovaleraldehyde (2.02%) has a fruity, fatty, animal, and almond aroma. 2-Methyl-3-heptanone (1.97%) Hexanal (1.96%) has a fresh, grassy smell. Propionic anhydride (1.59%) has a spicy and pungent odor. Benzaldehyde (1.20%) has a bitter almond, cherry, and nutty aroma. Isooctyl alcohol (1.04%) has a sweet and light floral scent. n-Valeraldehyde (1.03%) has a fresh, spicy, pungent odor. 2-Methylvaleraldehyde (0.72%) has a sweet, fruity, floral scent. It enhances the aroma of green and floral formulas.
[0106] From the components in Table 9, it can be seen that the aroma of Antarctic krill in Comparative Example 3 mainly presents "fish oil smell", "fruity smell", "mushroom smell", etc. The overall aroma components are less than those of the 130°C group. Except for the fishy smell, other odors are generally weak. The fishy smell is prominent overall.
[0107] The preparation process of the present application was compared with that of Comparative Example 3 (traditional process), and the results are shown in Table 10.
[0108] Table 10 Comparison of the new process and comparative example 3
[0109]
[0110]
[0111] The composition comparison of the preparation process of the present application and comparative example 3 (traditional process) is shown in Table 10 and Figure 1 It can be seen that the volatile components of Antarctic krill in the new process, such as acetic acid, 2,3,5-trimethylpyrazine, isovaleraldehyde, n-valeraldehyde, 2,5-dimethylpyrazine, and 2,3-dimethylpyrazine, have increased compared with 105°C. In particular, pyrazines are newly added substances, which increase the aroma produced by the Maillard reaction of Antarctic krill, while the proportion of trimethylamine that produces fishy smell has decreased.
[0112] The present application uses the above-mentioned comparison to analyze the volatile components of the direct frying process. The frozen krill is placed in a perforated steaming tray and placed in a pressure cooker. The pressure is set to 0.05Mpa and the timing is started after the steam is raised. The steamed Antarctic krill is placed in a vacuum fryer and fried in vegetable oil. The vacuum degree is -95.0kpa--99.0kpa, the frying temperature is 90°C, the frying time is 20min, and then fried at room temperature. The frying temperature is increased to 130°C and the krill is fried until the surface is slightly yellow (new process).
[0113] The volatile substances produced by this process are nearly doubled compared to the 105℃ frying scheme after steaming (45 at 130℃ and 25 at 105℃), among which more pyrazines produced by the Maillard reaction, such as 2,3,5-trimethylpyrazine, 2,5-dimethylpyrazine, and 2,3-dimethylpyrazine, mainly provide stir-frying and caramel aroma. The fishy smell produced by trimethylamine can be suppressed well. At the same time, the trimethylamine of Antarctic krill treated with the new process is also reduced to a certain extent. Compared with the 105℃ frying process, this process has a coordinated and soft aroma, a more fragrant aroma, reduced undesirable flavors, and can more effectively stimulate the aroma of Antarctic krill; it provides a theoretical basis for the research on the process technology of table sauce products and provides guidance for subsequent industrial applications.
[0114] Finally, it should be noted that the above embodiments are only used to illustrate the technical solution of the present application rather than to limit the scope of protection of the present application. Although the present application has been described in detail with reference to the preferred embodiments, ordinary technicians in this field should understand that the technical solution of the present application can be modified or replaced by equivalents without departing from the essence and scope of the technical solution of the present application.
Claims
1. A process for preparing krill to remove fishy smell and produce fragrance, characterized in that: The preparation process comprises: 1) boiling the krill at a pressure of 0.04Mpa to 0.06Mpa to obtain boiled krill; 2) deep-frying the cooked krill under a vacuum degree of -95.0 kpa to -99.0 kpa; 3) Fry the fried krill at room temperature, then increase the frying temperature to 120-130° C., and fry the krill until the surface is slightly yellow.
2. The process for preparing krill for removing fishy smell and producing fragrance according to claim 1, characterized in that: In the step 1), the cooking time is 20 to 25 minutes.
3. The process for preparing krill for removing fishy smell and producing fragrance according to claim 2, characterized in that: In the step 1), the cooking time is 20 minutes.
4. The process for preparing krill for removing fishy smell and producing fragrance according to claim 1, characterized in that: In the step 1), the pressure is 0.05 MPa.
5. The process for preparing krill for removing fishy smell and producing fragrance according to claim 1, characterized in that: In the step 2), the frying temperature is 90° C. and the frying time is 20 to 25 minutes.
6. The process for preparing krill for removing fishy smell and producing fragrance according to claim 1, characterized in that: In the step 2), the boiled krill is fried in vegetable oil.
7. The process for preparing krill for removing fishy smell and producing fragrance according to claim 1, characterized in that: In the step 2), the vacuum degree is -97.0 kPa.
8. The process for removing the fishy smell and producing the aroma of krill according to claim 1, characterized in that: In the step 3), the temperature of room temperature frying is 120° C. to 130° C., and the time of room temperature frying is 20 to 25 minutes.
9. The process for removing the fishy smell and producing the aroma of krill according to claim 1, characterized in that: The krill include Antarctic krill.