The invention discloses a method for preparing functional soluble and edible compound membranes. The method is characterized in that the functional soluble and edible compound membranes are made of polysaccharides, proteins and starch and further comprises membrane-forming agents, reinforcing agents, plasticizers, cross-linking agents, antioxidants and gelatin, and the membrane-forming agents, the reinforcing agents, the plasticizers, the cross-linking agents and the antioxidants are used as auxiliary materials; the method includes steps of mixing aqueous solution, stirring and homogenizing the aqueous solution to obtain aqueous solution A or mixed aqueous solution B and allowing the aqueous solution A or the mixed aqueous solution B to stand still for standby application; carrying out heating treatment to obtain uniform thin membranes by means of flow-casting and cutting and packaging the compound membranes to obtain finished products. The method has the advantages that the functional soluble and edible compound membranes which are of porous network structures can be formed under the mutual effects of different molecules, have certain strength but are soft, can be dissolved in hot water but are moisture-resistant at normal temperature, can be subjected to heat-seal, are edible and are beneficial and harmless to the health, and the method can be widely applied to the field of food packaging.