The addition of fish minced meat and bone powder to flavour sauce by certain processing could not only improve the nutritional value of flavour sauce,but also provide a reference for the development of new type of flavour sauce and the comprehensive utilization of by-products of aquatic product processing.Moreover,it could give a new idea for the healthy development of fishery industry.The Millard reaction solution and fish bone powder were prepared from processing by-product of Ictalurus Punctaus (the fish bone with meat),and added to the soybean sauce to develop the flavour sauce with high calcium content.The formulation of high calcium flavour sauce was optimized through single factor and orthogonal experiments using sensory score as index.The results showed that the order of influencing the high calcium flavour sauce was the addition amount of soybean sauce＞sugar＞vegetable oilMaillard reaction solution.The optimized formulation was 30.4 g/100 g of soybean paste,4.8 g/100 g of sugar,16.8 g/100 g of vegetable oil,6.8 g/100 g of Maillard reaction solution.The high calcium flavour sauce made according to the formula was sweet in flavor and excellent in overall quality.The calcium content of flavour sauce was 353 mg/100 g after addition of fish bone powder,which met the claim of high-calcium food.