The present invention discloses a spiced meat flavor for eliminating fishy and mutton smell, characterized by consisting of the following raw materials in parts by weight: 500 to 600 parts of porcine bone, 10 to 12 parts of glucose, 7 to 9 parts of cysteine, 5 to 7 parts of thiamine, 2 to 4 parts of fennel powder, 3 to 5 parts of pepper powder, 1 to 2 parts of star anise powder, 0.6 to 0.8 part of cinnamon powder, 0.4 to 0.6 part of cloves powder, 7 to 8 parts of Chinese wolfberry powder, 2 to 4 parts of onion powder, and 12 to 14 parts of hydrolyzed vegetable protein. The process of the present invention comprises the steps that: the porcine bone is frozen first to increase bone brittleness which facilitates puffing performed on the porcine bone; then calcination is performed on the puffed porcine bonet to change minerals in the porcine bone into active absorbable mineral ions which are easy for uptake by the human body. Bone soup is hydrolyzed with enzyme into hydrolysate rich in free amino acids and low molecular weight peptides which is easy for the Maillard reaction; and spiced condiments, such as the fennel and pepper, added in the hydrolysate can eliminate the unpleasant odor of such food with fishy smell, urine smell and mutton smell, making the food have special flavor, stimulating human sense of smell and enhancing people's appetite.