Method for increasing utilization rate of soybean protein through high-salinity diluting brewing

The invention discloses a method for increasing the utilization rate of soybean protein through high-salinity diluting brewing. The method comprises the steps of roasting, wherein soybeans are roastedfor 1-3 minutes at 160-240 DEG C; soybean soaking, wherein the roasted soybeans are put in water to be soaked; soybean cooking, wherein the soaked soybeans are cooked; making of yeast for making hardliquor, wherein the cooked soybeans are cooled, and mixed with flour and a strain after cooling for culture to obtain the yeast for making hard liquor; fermentation, wherein the yeast for making hardliquor and saline water are mixed, and a high-salinity diluting fermentation soybean sauce making technology is adopted for fermentation. According to the method, the technology of advanced denaturation of protein is adopted in the raw material treatment stage, and before soaking, the soybeans are roasted for pretreatment. The protein utilization rate of the raw soybean materials is increased, and meanwhile, moistening of