According to the present invention, a method for processing stockfish comprises: an outer skin cutting step of removing entrails of a raw material, which is fish, and cutting the outer skin thereof； a drying preparation step of removing the cut outer skin of the raw material, washing the same, and immersing the same in a mixture obtained by mixing 95 to 99 wt% of water and 1 to 5 wt% of bay salt for 40 to 60 minutes； a primary drying step of drying the raw material prepared in the drying preparation step for 110 to 130 minutes in a drying chamber in which an inner temperature is maintained at 35 to 40°C； a secondary drying step of supplying smoke, which is generated by heating a wood material, to the inside of the drying chamber in which the primary drying step is completed, to smoke the raw material on which the primary drying step is completed, and drying the same at a temperature of 65 to 75°C for 20 to 40 minutes； and a tertiary drying step of opening an opening and closing door provided in the drying chamber to naturally dry the same for 20 to 40 minutes.본 발명에 의한 건어물의 가공방법은, 생선류인 원재료의 내장을 제거하고 외피를 절개하는 외피절개단계； 상기 원재료의 절개된 외피를 제거하고, 세척한 후 물 95 ~ 99중량%와 천일염 1 ~ 5중량%가 혼합된 혼합물에 40 ~ 60분간 침지시키는 건조준비단계； 내부온도가 35 ~ 40℃로 유지되는 건조실에 상기 건조준비단계에서 준비된 원재료를 110 ~ 130분간 건조하는 1차건조단계； 상기 1차건조단계가 완료된 건조실의 내부에 목재를 가열하여 발생되는 연기를 공급하여 1차건조단계가 완료된 원재료에 훈연하면서 65 ~ 75℃의 온도로 20 ~ 40분간 건조하는 2차건조단계； 상기 건조실에 구비된 개폐문을 개방하여 20 ~ 40분간 자연건조하는 3차건조단계；가 포함되어 이루어짐을 특징으로 한다.
