| 摘要 |
Disclosed are a method for processing skate fish and a method for retarding the spoilage of food using the processed skate. The skate processing method comprises the steps of: (a) precipitating a fermented skate in a mixture obtained by mixing fermented liquid with antioxidant- containing vegetables at a mixing ratio of 2:8 to 9: 1, at a temperature between 0 0C and 1 0C for 10 minutes to 2 hours; (b) filtering only the precipitate formed in step (a) and removing water from the precipitate; and (c) storing the water-removed precipitate of step (b) at a temperature between -5 0C and 0 0C for 30 minutes to 5 hours. According to the disclosed invention, the unique flavor of a fermented skate is removed by removing ammonia, and as a result, the rejection of the fermented skate disappears, such that everyone can ingest the rich nutrients of the fermented skate. Also, the addition of the processed skate to food provides the effect of retarding the spoilage of the food. In addition, the crushed skate prepared by subjecting the fermented skate to air-blast freezing can be added to various foods to taste, thus allowing the rich nutrients and food spoilage-preventing effects of the fermented skate to be widely used. |
