PURPOSE: A processing method of candlefish is provided to process candlefish without a characteristic fishy smell by seasoning candlefish with green tea and additives, aging and drying with cold air.CONSTITUTION: Candlefish in thawing status is washed. Additives and green tea are added to the washed candlefish. The seasoned candlefish is aged and dried with cold air. The seasoning step is performed by adding purified water of the weight of 35% or more and 45% or less, charcoal grilled rib seasoning of the weight of 5% or more and 7% or less, synthetic seasoning of the weight of 2% or more and 3% or less, capsaicin of the weight of 0.5% or more and 1.5% or less, butter flavor of the weight of 0.05% or more and 0.15% or less, smoke oil of the weight of 0.2% or more and 0.3% or less, and sugar of the weight of 4% or more and 6% or less to the washed candlefish. Green tea leaves of the weight of 0.05% or more and 0.15% or less are added to the washed candlefish.COPYRIGHT KIPO 2013[Reference numerals] (AA) Start (BB) End (S110) Spicing step (S120) Aging step (S130) Freezing and drying step (S140) Sterilizing step (S150) Inner Packing step (S160) Metal component detecting step녹차를 첨가한 열빙어 제조방법은 해동 상태의 열빙어를 세척하고 첨가물 및 녹차를 첨가하는 양념 단계, 상기 양념된 열빙어를 숙성시키는 녹차 숙성 단계, 상기 숙성된 열빙어를 냉풍으로 건조시키는 냉풍 건조 단계를 포함한다.
