Drying food is known to everyone as a way to preserve food from the distant past. Water is traditionally discharged by surface evaporation (air drying, sun drying, smoking and wind drying ) Have been practical methods of drying food.  Today, other methods such as electric dryers and thermal tunnels have been used to speed up the drying process; But the use of freeze-drying method is the latest achievement of today’s advanced technology, to effectively maintain the food quality of the product. Increasing the shelf life of food up to several years, positive effect and maintaining food quality and water reversibility and food moisture when consumed; Important and unique advantages of the freeze-drying method over other methods. In developed countries, the supply of meat processing and protein materials is a high percentage of this method, and despite the high cost of processing such products (up to 50%), but due to the superior features of such products, consumers welcome The syntax is increasing dramatically.