The invention relates to a production process for dried cattle beef. The production process comprises a
raw meat soaking and blood removing step, a
raw meat segmenting step, a
cropping step, a
cutting step, a preparing and frying step, a baking step, a cooling step, a high-temperature sterilizing step, a vacuum packaging step and a storing step. In the steps, the added spice comprises the following raw materials in parts by weight: 10-12 parts of
amomum, 10-12 parts of cardamom, 10-12 parts of clove, 10-12 parts of
costus root, 10-12 parts of cinnamon, 10-12 parts of
amomum tsao-ko, 2-4 parts of rhizoma kaempferiae, 20-22 parts of anise, 20-22 parts of
spikenard, 20-22 parts of
patchouli, 20-22 parts of
sinomenium acutum
aroma, 1-3 parts of
lithospermum, 1-3 parts of Ricepaperplant
Pith , 1-3 parts of
lysimachia foenum-graecum, 1-3 parts of licorice root, 10-12 parts of
lysimachia sikokiana, 20-22 parts of fennel, 1-3 parts of dried orange peel and 2-4 parts of
bay leaf. Compared with the prior art, the production process disclosed by the invention has the advantages the fishy
flavor removing and refresh keeping effects can be enhanced, the excellent
mouthfeel of the dried cattle beef can be still maintained after the dried cattle beef is stored for six months; and the used spice is lower in cost and natural in components, has a
dietary therapy function and anti-oxidation function and benefits the health.