The present invention relates to a method for producing a high quality dried anchovy, comprising the steps of: (a) drying the birch bark to a moisture content of 5% or less and grinding it to a size of 100 μm to 150 μm； (b) mixing the pulverized birch bark powder of the step (a): purified water at a weight ratio of 1: 1, and fermenting the mixture at a temperature of 28 ° C to 36 ° C for 3 days； (c) mixing the fermented material of step (b): purified water in a weight ratio of 1: 5, and then extracting the mixture at a temperature of 85 ° C to 95 ° C for 2 hours, followed by filtration to prepare an extract； (d) drying the mushroom with a moisture content of 5% or less and pulverizing the mushroom to a size of 20 탆 to 50 탆； (e) mixing the material of step (d): purified water in a weight ratio of 1: 5, extracting the mixture at a temperature of 85 ° C to 95 ° C for 3 hours, and then filtering to prepare an extract； (f) mixing the material of step (c) and the material of step (e) at a weight ratio of 1: 5 to 1:30； (g) pulverizing dried maltose having a moisture content of 5% to 10% to a size of 0.01 mm to 0.1 mm； (h) 100 g to 300 g of the maltose powder of the step (g) is added per liter of purified water at 60 ° C to 80 ° C, followed by extraction for 3 hours to 5 hours, followed by filtration to obtain an extract； (i) mixing the extract of step (h) with the extract of step (f) in a weight ratio of 10: 1 to 1: 1； (j) adding salt to the extract of step (i) to boil the salt water at a temperature of 90 to 100 ° C in a salt concentration of 0.2% to 5%； (k) adding a freshwater anchovy to the salt water of the step (j), drenching it for 3 to 10 minutes, and then recovering and removing the water； (1) drying the anchovy of step (k) to a moisture content of 25% to 45%； (m) commercializing the dried anchovy of step (l).본 발명은 고품질 건멸치의 제조방법에 관한 것으로서, (a) 자작나무수피를 수분 함유율 5% 이내로 건조하여, 100㎛ ∼ 150㎛의 크기로 분쇄하여 준비하는 단계 ； (b) 상기 (a)단계의 분쇄된 자작나무수피 분말 : 정제수를 1 : 1의 중량비로 혼합하여 28℃∼36℃의 온도에
