The work aims to study the preparation technology and performance of edible films with starch and soy sauce residue as the main raw materials. On the basis of single factor experiments, with the tensile strength of the film as the indicator, the response surface method was used to analyze the optimal formula and preparation technology. The relevant structure of the compound films was characterized by infrared spectroscopy and scanning electron microscopy (SEM). When the drying temperature was 76 ℃, mass fractions of corn starch, soy sauce residue and glycerin were respectively 6.5%, 1.5% and 27.0%, the thickness of the prepared edible film was 0.145 mm, the tensile strength (14.26 MPa) was the best and the elongation at break was 7.82%. An appropriate amount of soy sauce residue added can make the starch film structure more stable and increase the tensile strength. The film can be dissolved in water and further applied in the edible inner packaging bag.