求翻译：本文是以新鲜牛肉作为风干牛肉的主要原料。通过单因素试验和正交试验的方法探讨了风干牛肉的生产工艺，确定了风干牛肉的最佳生产工艺：腌制液中食盐的浓度为3%、腌制温度16℃、腌制时间为21h、60℃的条件下热风风干10h、选用葵花籽油作为炸用油、油炸时间28min、油炸温度130℃、油料比4:1。此风干牛肉肉质细腻，香酥可口，色泽金红，切面带光泽，香味芬芳，瘦而不柴，酥而不绵，咸淡适中，回味悠长，风味浓郁。其含蛋白质高达45%～55%以上，营养丰富，为高蛋白低脂肪绿色食品。是什么意思？

This article is based on fresh beef as the main raw material of the dried beef. Discusses the production process of air-dried beef by single-factor experiments and orthogonal test method to determine the best air-dried beef production process: 3% concentration of salt in the pickle liquid, marinated

This is a fresh beef as the main raw material dried beef. With a single element of the pilot and the orthogonal experimental approach to the production of dried beef, and determine the drying process the best beef production process: marinated in salt concentration of 3 %, for a marinade C temperatu