The invention discloses a
processing method for tenderization of
dried meat slices. The method comprises the following steps: step 1, selecting
flesh lump, and using mechanical tenderization equipment to
cut off the
muscle fiber of the
flesh lump, thereby facilitating absorption of curing liquid and tenderization of meat texture; step 2, utilizing a
slicing machine to
cut the
flesh lump into meat slices, and then placing the meat slices into a combination containing
enzyme mixture for
enzyme bio-tenderization and enzymolysis treatment; step 3, adding a chemical tenderization agent and supplementary materials into the meat slices obtained from step 2, and
pickling at a low temperature; step 4, placing the pickled meat slices from step 3 into a vacuum rolling
machine for vacuum rolling; step 5, using a mesh
sieve to spread and
sieve the rolled meat slices obtained from step 4, and then carrying out
dehydration under
temperature control procedures, and baking to produce the
dried meat slices; and step 6, cooling, compressing,
slicing, testing and packing the baked meat slices.