The present invention relates to a method for producing roasted meat comprising: (a) step of obtaining curing meat by putting fresh meat and seasoning fluid into a tumbler, massaging, cooling and ripening the meat (b) step of coating the surface of the meat with a supplementary material including xylose, malic acid, sodium malate, hydroxypropyl methylcellulose, xanthan gum, ethyl alcohol, and starch syrup and (c) step of cooking the meat passed through step (b) and drying the meat.COPYRIGHT KIPO 2014[Reference numerals] (AA) Metering fresh meat and seasoning liquid(BB) Curing and aging step(CC) Input supplementary materials and coat on the cured meat(DD) Heat treatment without smoking (Drying + Cooking)(EE) Keeping in a cold storage after cooling to room temperature(FF) Fine hair removal and packaging(GG) Sterilization and cooling본 발명은 (a) 원료육과 염지액을 텀블러에 넣고 마사지한 후 냉장숙성하여 염지육을 얻는 단계(b) 자일로오스, 사과산, 사과산 나트륨, 하이드록시프로필 메틸셀룰로오스, 잔탄검, 에틸알코올, 및 전분시럽을 포함하는 부재료를 염지육 표면에 도포하는 단계 및(c) 상기 단계 (b)를 거친 염지육을 건조 및 쿠킹하는 단계를 포함하는 로스팅 고기의 제조방법을 포함한다.
