In order to improve the utilization rate of abalone resources and develop new flavoring, in this paper, Maillard reaction products (MRPS) from abalone cooking liquor was used as base material, sensory assessment results as indicators of product quality, and based on single-factor and L9 (34) orthogonal test, the optimal formula of abalone condiment with ideal taste and seafood flavor was obtained as: salt 35%, monosodium glutamate 40%, corn starch 9%, MRPS 6%, sugar 4%, maltodextrin 3%, I+G 1.5%, and yeast extract 1.5%。The effects of different granulation methods and drying methods on the hygroscopicity, dissolubility, fluidity, texture characteristics and sensory evaluation of the granular products were studied, and the physico-chemical performance index of the product were: completely dissolved in hot water of 90-100℃ within 72s with good dispersion, the solution was slightly turbid with no precipitation and the flavor was fresh enough; the bulk density was (0.61±0.01)g/cm3, hardness (3642±122.198)g, hygroscopicity (9.35±0.01)%, critical humidity value 60 %, angle of response (33.0°), and overall acceptability (7.81±0.12 score). The results showed that the abalone condiment granule gained with rotary granulation and fluidized-bed drying has the best quality, with relatively smaller hygroscopicity, better dissolubility, fluidity and texture, as well as the highest score in the sensory evaluation.