Abstract: In this study, the sensory properties quality, tenderness and the production rate of shredded beef were affected by frying technological process. The effect of frying temperature, frying time and starching recipes were determined. The sensory properties, shearing force and cooking yield were measured, and the optimum condition of the fried shredded beef semi-finished product wire was determined by orthogonal experiment.The results have shown that when the frying temperature was 140℃, the frying time was 45 s, and starching recipes was 28%, the sensory score of the shredded beef was 96.23, the shearing force was 15.2 N, and the yield was 90.5%. As a whole, under these conditions the quality of beef silk under this condition was best, beef shredded with bright color, good taste, strong flavor, high yield and best quality, which would provide some technical parameters for the future industrial production of beef convenience food.