A preparation method of a seaweed starter includes: wetting cooked soybean meal with water, adding wheat meal and stirring same, adding seaweed meal to obtain a fermentation raw material and sterilizing same; adding a starter-making strain spore suspension into the sterilized fermentation raw material, performing constant-temperature culture, and performing ventilation and starter making for 48-96 hours to obtain a seaweed starter. The starter-making strains are aspergillus oryzae and aspergillus niger, and wherein in terms of a mass ratio, a strain ratio of aspergillus oryzae to aspergillus niger is 1:1-1:5, an inoculum amount of the starter-making strain spore suspension is 3-5% of the fermentation raw material, and the seaweed meal is Gracilaria meal; and wherein in terms of a mass ratio, an addition ratio of the cooked soybean meal to the wheat meal to the Gracilaria meal is 5:2:1-3.

Provided is an enzyme composition that can be used to produce food products with less contaminants and excellent flavor and texture. An enzyme composition for food products containing a peptidase and having substantially no contaminating activity.