The invention provides a production method of undaria pinnatifida sporophyll seasoner. The production method comprises the following steps: (A) selecting fresh undaria pinnatifida sporophyll, immersing the undaria pinnatifida sporophyll into clean water, and performing rinsing, drying and smashing in sequence; (B) adding water which is 30 to 80 times the mass of the undaria pinnatifida sporophyll and flavourzyme which is 0.5 to 15 percent of the mass of the smashed undaria pinnatifida sporophyll into the smashed undaria pinnatifida sporophyll, performing enzymolysis under the temperature of 40 to 70 DEG C for 0.5 to 8 hours, and performing enzyme deactivation in boiled water after enzymolysis; (C) centrifugating the obtained undaria pinnatifida sporophyll and enzymatic hydrolysate, thus obtaining centrifugated supernate; (D) adding 0.5 to 5 percent of glutamic acid, 0.5 to 5 percent of asparaginic acid, 0.5 to 5 percent of glycine, 0.5 to 5 percent of alanine and 1 to 10 percent of glucose according to the mass of the supernate, stirring under the condition of pH being 4.5 to 8.0 at the temperature of 50 to 120 DEG C for 30 to 80 min, and obtaining the seasoner. According to the production method, proteins in the undaria pinnatifida sporophyll are decomposed through enzymolysis so as to favorably generate a Maillard reaction with reducing sugar and produce fragrant substances; amino acid with a proper ratio is added, and the temperature is controlled, so that the fishy smell can be eliminated and the delicate flavor is enhanced in the Maillard reaction process.