Method for preparing seafood seasoning through sea cucumber viscus protein

The invention relates to a method for preparing a seafood seasoning through sea cucumber viscus protein and belongs to the field of preparation of seasonings. In the invention, sea cucumber viscera are employed as a main raw material and are subjected to enzymolysis and debitterization for preparing an enzymolysis sea cucumber viscus protein liquid. Through a Maillard reaction, a granular solid seasoning is obtained through a spray drying operation. A new value-adding approach is supplied for comprehensive utilization of the sea cucumber viscera. A product prepared through the method has a unique fresh flavor and fragrance, is rich in nutritional components such as essential amino-acids, active peptides and the like, is easy to store and transport and belongs to a healthy nutritional seasoning.