Abstract: A process for the preparation of seasonings derived from animal meats, which comprises grinding raw edible portions of fishery products or predatory animals or raw remnants composed mainly of bones which are left after collection of edible parts, head parts, intestinal parts or meat parts from fishery products or predatory animals, or raw small fishes, crustaceans, planktons or shellfishes of a low utility value, to recover meat contained therein in the form of a mud-like slurry, adding an acid to the slurry to maintain a weakly acidic pH of 4.0 to 5.0, agitating and heating the slurry at a low temperature not exceeding 50.degree. C. to effect initial autolysis, further adding an acid to the slurry to lower the pH to about 2.5, boiling the slurry at about 90 to about 100.degree. C to effect initial acid decomposition, adding an alkali to the slurry to effect neutralization and adjust the pH to 6.0 to 7.