| 摘要 |
Provided is a method for processing a functional anchovy, whereby the anchovy is free from a fishy smell, reinforces energy and blood, and prevents diseases such as diarrhea and a cough caused by lack of energy and blood. The method for processing a functional anchovy according to a Korean medicine recipe comprises the steps of: preparing a functional anchovy processing solution by putting medicinal materials into water 2L to be boiled for 8 hours; impregnating and coating an anchovy with the prepared functional anchovy processing solution; drying the coated anchovy naturally; putting 2kg of young tea leaves or 400g of processed green tea leaves into 5L of a hot brine(80‹C) to obtain a solution, and then dipping the anchovy in the solution for 10 minutes in order to remove a fishy smell of the dried anchovy and increase a savoring property; and drying the anchovy to a moisture content of 10% or less. |
