Response surface methodology and fuzzy mathematics evaluation were applied to optimize the fermentation process of Antarctic krill. Taking sensory score and amino nitrogen content as indexes, the single factor experiment was carried out on the proportion of bacteria, fermentation temperature, fermentation time and inoculation quantity of compound starter. Based on the results of single factor experiments, the experiment design of 3 factors and 3 levels was carried out according to the Box-Behnken center combination method, and the response surface analysis was carried out. The results show that the optimum conditions for the fermentation of Antarctic krill: The ratio of Lactobacillus plantarum to Saccharomyces rouxii and Staphylococcus xylosus was 1:2:3, fermentation temperature 31 ℃, fermentation time 22 h, inoculum size 4%.Under this condition, the total score of sensory evaluation of fermented Antarctic krill broth was 4.39. The fermented broth is rich in nutrition, full of flavor, unique and harmonious in taste.