Abstract: The shrimp sauce was made from shrimp shells by enzymatic hydrolysis of residue of bran separated aspergillus and spores. Free amino nitrogen( FAN) was taken as indexes to single factor experiment and optimizing enzymatic production of shrimp sauce by response surface methodology. The optimal process conditions were as follows:6.3 g residue of bran,20.7 g shrimp shells,15.0% salt concentration and 46.0 ℃fermentation temperature. FAN of Shrimp sauce made under such condition contains was 0.419 g/100 m Lnearly the same as the forecast value 0.432 g/100 m L. It could be regarded as the theory basis and practice method.