Meat products are high in fat, heat, and cholesterol, and lack water-soluble vitamins and minerals. As a plant food, vegetables are rich in vitamins, minerals, and dietary fiber with certain functions, have low-fat content, and contain no cholesterol. Meat and vegetables are added in a certain proportion, so that two different types of foods form a nutritional complement, so as to solve the problem of nutritional imbalance. Process Flow: Operation Points: 1. The preparation of vegetable puree: Wash the carrots and celery, drain the water, and use a stainless steel knife to cut the vegetables into 20-30mm-long sections or 5mm-thick