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.