Method for eliminating fishy smell of fish and shellfish proteolytic hydrolysates

The invention provides a method for eliminating the fishy smell of fish and shellfish proteolytic hydrolysates. Fish and shellfish enzymolytic protein solution is sterilized, cooled and mixed with staphylococcus xylosus and lactobacillus plantarum to ferment for 15 to 22 hours, and spray drying is carried out. The produced fish and shellfish products has distinctive flavor characteristic as well flower fragrance, and can be widely applied in industries such as convenience food, health-caring food and puffed food.