A method of producing functional wind-dried fermented fish products(kwamegi) by soaking a fish such as a saury, herring, etc. whose head, viscera and bone are removed in a mixed liquid of purified water and distilled liquor to remove the fishy smell and then in an herbal extract to give the medicinal efficacy is provided. The method removes the fish smell of fish and provides effective components of herbs to the wind-dried fermented fish products. A fish such as a saury, herring, etc. is headed, gutted and deboned, cut, washed and dehydrated on a wicker tray or net. The fish is soaked in a mixed liquid of 90 to 99% by weight of purified water and 1 to 10% by weight of distilled liquor(soju) and dehydrated on a wicker tray or net. The fish whose fishy smell is eliminated is soaked in a mixed liquid of 40 to 60% by weight of sea water, 35 to 45% by weight of purified water and 5 to 15% by weight of functional concentrates for 5 to 15min, dehydrated on a wicker or net, dried to a moisture content of 40 to 50%, sprayed with functional concentrates and water in a ratio of 15 to 25:75 to 85 and dried to a moisture content of 20 to 30%. The functional concentrates contain ginseng(Epimedii Herba, Acanthopanax Senticosus or herb), jujubes and ginger in a weight ratio of 3:2:1. The functional concentrates for spraying contain ginseng concentrates, bamboo leaf concentrates or Acanthopanax Senticosus concentrates.
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