(A) Preparation of fermented shrimp to make raw shrimp or anchovy sauce； (B) a raw material extract preparation step of preparing at least one raw material of the raw material selected from anchovy, sea tangle, kelp, mussel, (C) heating, deodorizing, decolorizing and filtering the fermented seaweed prepared in the step (a) to prepare a seaweed extract； Mixing step (c) of mixing the seaweed extract of step (c) and the extract of the material of step (b) in a certain ratio and mixing them； (D) adding purified water having a volume of 5 times the volume of the mixture and heating to 80-90 ° C to concentrate the mixture； (F) injecting the concentrate obtained in the step (f) into a spray dryer to spray-dry it； (B) adding the dried material obtained in the step (f) to a pulverizer and pulverizing the pulverizer to a size of 12-15 mesh； Sterilizing the mixed compound of step (g) at a temperature of 70 to 100 DEG C for 30 minutes to 1 hour (step (a))； (GMP, IMP) having high solubility and high tastiness can be obtained by providing a method of manufacturing a natural seasoning for powder using a fermented fish meal comprising a packing step of submerging and sealing the seasoning for powder prepared through the step (a) , MSG, etc.) are two times higher than usual seasonings and have improved flavor and contain high constituent amino acid components, protein components, and cation components, while low fat components and no trans fats are considered harmful to human health It has the effect of providing healthy food.원재료가 되는 새우젓 또는 멸치액젓을 제조하는 젓갈제조단계(가)； 멸치, 표고, 다시마, 홍합, 황태 중에서 선택되는 하나 이상의 부재료 원료를 추출액으로 제조하는 부재료 추출액 제조단계(나)； 상기 (가)단계로 제조된 젓갈을 가열, 탈취 및 탈색, 여과하여 젓갈 추출액을 제조하는 단계(다)； 상기 (다) 단계의 젓갈 추출액과 상기 (나)단계의 부재료 추출액을 일정비율로 배합하여 혼합시키는 배합단계(라)； 상기 (라)단계를 거친 혼합물을 혼합물의 5배 부피의 정제수를 투입하고 80-90℃까지 가열하여 농축하는 단계(마)； 상기 (마)단계를 거친 농축물을 분무건조기에 투입하여 분무 건조하는 단계(바)； 상기 (바)단계를 거친 건조물을 분쇄기에 투입하여 12-15메쉬(mesh)의 크기로 분쇄시키는 단계(사)； 상기 (사)단계의 혼합 배합물을 70-100℃의 온도에서 30분~1시간 동안 살균하는 단계(아)； 상기 (아)단계를
