Gradient temperature processing method for air-dried meat

The present invention relates to a gradient temperature processing method for air-dried meat, which is based on vacuum pickling and gradient temperature drying and mainly consists of the following steps: selecting of chunks of lean meat, thawing and trimming into meat strips, pulse vacuum or breathing rolling and pickling, high temperature air-drying, low temperature air-drying, trimming of the meat strips, frying at low temperatures, frying at high temperatures, spreading and drying in the air, packaging, testing and storing. The processing method uses the gradient temperature air-drying method according to the moisture removing law and gel force changes in the air-dried meat protein. The air-drying time is shortened to less than 10 hours, and thus the production efficiency is improved and the cost of production is saved; meanwhile, the uniformity of the air-dried meat products reaches more than 95%, and thus the product quality is improved, the air-drying process is simplified, and the processing method lays foundations for the development of air-dried meat products with various tastes and various appearances.