The invention provides a preparation method capable of improving elasticity of mixed meat paste of chicken bone paste, beef and celery, comprising the following steps: mincing beef of which skin is removed by a meat mincer with the aperture being 7mm; placing for 5-10 minutes at temperature of 0-4 DEG C; then, chopping at low speed for 1-3 minutes; adding 0.3-1.2(w/w)% of salt and 0.3 (w/w)% of phosphate, and then chopping at high speed for 3-6 minutes; adding 8-12% of the chicken bone paste; adding 0.3-0.6% of transglutaminase (TGase), and chopping for 5-10 minutes at high speed; adding 3-6%of walnut powder, and chopping for 6-10 minutes; adding auxiliary materials and seasoner; chopping 3-5% of celery particle (0.2-0.5mm) at intermediate speed for 3-5 minutes; placing the chopped meat paste at the temperature of 0-4 DEG C for 1-3 hours for shaping, and boiling in water at the temperature of 40-50 DEG C for 8-10 minutes; then boiling at the temperature of 75-85 DEG C for 10-20 minutes; and drying, cooling and quickly freezing to obtain the finished product. The catalytic MHC (myosin heavy chain) added in the meat forms crosslink bonds so as to improve gel characteristics the mixed meat paste, which represents that the gel in which TGase is added has higher hardness, elasticity, gel strength and water retention. Compared with the control sample, the gel strength of the mixed meat paste improves by more than 3 times.