The invention discloses a special multiple-effect quality modifying agent used for a sour and spicy flavor meat product, and application of the special multiple-effect quality modifying agent. The multiple-effect quality modifying agent comprises the following raw materials in parts by weight: 25-30% of sodium tripolyphosphate, 10% of disodium hydrogen phosphate, 21-26% of sodium bicarbonate, 10-15% of sodium citrate, 10-11% of sodium hexametaphosphate, 5-10% of glycine, 3-5% of ethyl maltol and 3-8% of tea polyphenol. The use method of the special multiple-effect quality modifying agent comprises the following six main steps in sequence: processing the raw materials, preparing the quality modifying agent, adding quality modifying agent to carry out rubbing and rolling, then, adding sour and spicy pickling materials to carry out rubbing and rolling seasoning, carrying out pickling, and carrying out quick-freezing. The special multiple-effect quality modifying agent disclosed by the invention can be used for various categories of sour and spicy flavor meat products to improve a water holding capacity and prevent the sour and spicy flavor from being neutralized, in addition, color protection, fishy smell removal and water retention are combined into a whole, one modifying agent can realize various functions, and operation is simple. On a premise that the yield of the product is improved, the sour and spicy flavor is improved, colors are improved, and a fishy smell is removed. In addition, the special multiple-effect quality modifying agent has a low-phosphorus formula, the content of phosphorus in the meat product can be effectively lowered, and the problems of calcium and phosphorus ratio imbalance and the like of the human body due to excessive intake of phosphorus canbe avoided.