A method for preparing an odor-free delicious amino acid through combination of acid hydrolysis and enzymatic hydrolysis of salted egg white belongs to the field of deep processing of bird egg by-products. According to the invention, the salted egg white is taken as a raw material and is then subjected to homogenization, combined action of acid hydrolysis and enzymatic hydrolysis, neutralization and filtering to obtain the odor-free delicious amino acid. The method combining acid hydrolysis and enzymatic hydrolysis replaces a method of direct acid hydrolysis and enzymatic hydrolysis on protein of animals and plants in the traditional process, not only are harmful byproducts and extraneous odor well controlled in the acid hydrolysis process due to the subsequent enzymatic hydrolysis, but also the hydrolysis time is effectively shortened, the pollution to the neighboring environment is reduced, and the state environmental protection requirement is met; the salted egg white whose fat content is about 0.25% is used as the raw material, so that the production of trichloropropanol is inhibited in the process of acid hydrolysis, and then an odor-free amino acid hydrolysate product containing no trichloropropanol is obtained, wherein the degree of hydrolysis of the product is 52%-54%, delicate amino acids (glutamic acid and aspartic acid) and sweet amino acids (alanine, glycine, proline, serine and threonine) account for about 60% of the total amino acids.