To provide a method capable of manufacturing a dry meat product having a soft texture with a simple process.SOLUTION: A meat raw material slice of a predetermined shape which has undergone pretreatment as necessary and frozen is placed on a deep-fried cage or a deep-frying net so that the meat raw material slices do not come in contact with each other, and under this condition under reduced pressure In a dry meat product. It is preferable to fried under reduced pressure condition so that the breaking stress (nominal stress) of the obtained dried meat product is 200 to 500 g / 25 mm 2, and the meat raw material section is 20 to 50 mm in width, 70 to 100 mm in length, When the pressure is 2 mm to 5 mm, it is more preferable that the pressure reduction condition is-0.05 MPa or less at the gauge pressure, the oil temperature of the frying is 60 C. to 100 C., and the frying time is 1 minute to 10 minutes.(FIG.【課題】簡素な工程で柔らかい食感の乾燥食肉製品を製造することができる方法の提供。【解決手段】必要に応じて前処理を施し、凍結させた所定形状の食肉原料切片を、当該食肉原料切片が互いに接触しないように揚げ籠又は揚げ網に載置し、この状態で減圧条件下において油揚げする乾燥食肉製品の製造方法。得られる乾燥食肉製品の破断応力(公称応力)が200~500g/25πmm2になるように、減圧条件下において油揚げすることが好ましく、食肉原料切片が幅20mm~50mm、長さ70mm~100mm、厚さ2mm~5mmである場合に、減圧条件がゲージ圧で-0.05MPa以下、油揚げの油温が60℃~100℃、油揚げ時間が1分~10分とすることがさらに好ましい。【選択図】図1
