The present invention relates to a vegetarian seafood spice using dried winter mushrooms as base material added with amino acid and sugar and processed through a thermal reaction, and a preparation method thereof. The vegetarian seafood spice of the present invention utilizes winter mushrooms that have been dried and stored for a period of time as basic material for preparing thermal reaction spice, which is different from the conventional seafood spice that is prepared using seafood extract solution added with amino acid and sugar and through a thermal reaction. Thus, the spice of the present invention can be used not only as a whole vegetarian seafood flavor spice, but also for meat processed food.本發明係關於利用乾燥金針菇為基質,添加胺基酸和糖經熱反應而製備得之素海產香料,及其製備方法。本發明之素海產香料係以經乾燥後,再儲藏一段時間之金針菇為熱反應香料的基本材料,不同於目前已知的海產香料是利用海產的萃取液再添加胺基酸和糖,經加熱反應製成,故本發明之香料不但可作為全素的海產風味香料,亦可使用於葷食加工食品上。
