The Millard reaction solution and fish bone powder prepared from processing by-product of Ictalurus Punctaus (the fish bone with meat) were added to the soybean sauce to develop the flavor sauce with high calcium content. The formula optimization of high calcium flavor sauce was realized through single factor and orthogonal experiments using sensory score as evaluation index. The results showed that the order of influencing the high calcium flavor sauce was the addition amount of soybean sauce > sugar > vegetable oil > Maillard reaction solution. The high calcium flavor sauce made according to this formula of 30.4% of soybean paste, 4.7% of sugar, 16.8% of vegetable oil, 6.8% of Maillard reaction solution was sweet in flavor and excellent in overall quality. The calcium content of flavor sauce was 353 mg/100g after addition of fish bone powder which according to the claim of high calcium food. The result of quality inspection showed that the flavor sauce produced under the process met the standard limit.