PURPOSE: A production method of semi-dried fish is provided to reduce the fishy smell, and to improve the eating texture of the semi-dried fish.CONSTITUTION: Thawed fish is washed, and cut to remove intestines (S110). The fish without the intestines is mixed with bay salt for aging (S120). The salted fish is mixed with a green tea extract for aging (S130). The aged fish is dried with cold air (S140). The green tea extract is obtained by mixing 0.03-0.08% of green tea leaves for the total weight of water. The green tea aging step is conducted at 15-25°C for 35-45 minutes. The salting step is conducted by using 2-4% of bay salt for the total weight of the fish at 15-25°C for 35-45 minutes.COPYRIGHT KIPO 2013[Reference numerals] (AA) Start (BB) End (S110) Washing step (S120) Mixing with bay salt step (S130) Aging green tea step (S140) Cold air drying step (S150) Detecting metal component step반건조 생선 제조방법은 해동 상태의 생선을 세척하고 할복하여 내장을 제거하는 세척 단계, 상기 내장이 제거된 생선에 천일염을 고르게 섞어 숙성시키는 염장 단계 및 상기 염장 단계를 거친 생선을 냉풍으로 건조하는 냉풍 건조 단계를 포함한다.
