The invention relates to a method for producing purely natural
monosodium glutamate by using low-value marine fishes, which comprises the following steps of: adding water in an amount which is 1 to 3 times the weight of low-value marine fishes, and 0.01 to 0.03 weight percent of
antioxidant into the low-value marine fishes; raising the temperature to 60 to 80 DEG C, stirring at the pH of 7 to 9 for 1 to 3 hours, adding 0.3 to 0.5 weight percent of
alkaline protease and performing enzymolysis at the temperature of between 45 and 60 DEG C and the pH of 7 to 9 for 2 to 4 hours; filtering to remove fish bones and centrifuging to remove
fish oil and fish
scrap; adding 0.3 to 0.5 weight percent of flavorzyme into filtrate and performing enzymolysis at the temperature of between 45 and 60 DEG C and the pH of 6 to 8 for 2 to 4 hours; heating to 100 DEG C after the enzymolysis is finished, and inactivating for 5 minutes; regulating the pH of enzymolysis liquid to 5 to 6.5 by using
citric acid, adding 1 to 3 weight percent of
activated carbon, stirring at the temperature of between 60 and 75 DEG C for 2 to 3 hours, centrifuging and filtering; removing impurities from filtrate by using an
ultrafiltration membrane of about 2,000Dal and concentrating the filtrate by using a
nanofiltration membrane of about 400Dal in turn; and adding 0.1 to 0.3 weight percent of
flavor substances and 0.2 to 0.5 weight percent of
truffle into concentrated solution, dissolving, uniformly mixing and performing
spray drying. The low-value marine fishes are reasonably utilized, the process is simple, secondary
pollution is avoided and a large amount of waste water cannot be generated.