KR20080044462A - Method for treating skate ray and delaying decomposition of food made of treated skate ray - Google Patents

Abstract

A method of processing a skate ray(Raja kenojei Muller et Henle) by precipitating fermented skate ray, fermented liquid and vegetable containing antioxidant material is provided to remove characteristic flavor of fermented skate ray. Food spoilage is retarded using the processed skate ray. Fermented skate rays, fermented liquid and vegetable containing antioxidant material in a weight ratio of 2:8 to 9:1 are precipitated at 0 to 1deg.C for 10min to 2hr and strained to remove moisture. The resulting precipitate is then stored at -5 to 0deg.C for 30min to 5hr and ground by using an air-blast freezing method. The vegetable containing antioxidant material is at least one of onions, garlic and ginger. The fermented liquid is one or more components of raw rice wine(Makkeolli), grape wine, Korean wild raspberry wine(Bokbunja ju) and Phellinus linteus wine. The raw rice wine uses the precipitate after precipitating for 3 to 5 days. In the process, the mixing ratio is 6:4 to 9:1 in case the fermented liquid is raw rice wine; and 2:8 to 3:7 in case the fermented liquid is grape wine.

Description

Method for Treating Skates and Delaying Food Corruption Using Processed Skates {Method for Treating Skate Ray and Delaying Decomposition of Food Made of Treated Skate Ray}

1 is an experimental result for the tteokgalbi without the skates,

2 is an experimental result of the tteokgalbi prepared as in Experiment 3.

The present invention relates to a method for processing skate and food decay delay using processed skate. More particularly, the present invention relates to a method of processing fermented skates conveniently for use in food preparation. In addition, the present invention relates to a method of delaying the decay of food using processed skate.

Skate ray is a cartilage and benthic fish belonging to the Stingray family. Skate ray stocks include squids, squids, crabs, and crayfish. Skates live deep in the ocean and contain a lot of urea and urea precursors to control osmotic pressure. As fermentation proceeds with a urea and urea precursors contained within the skate, ammonia is produced. The ammonia produced during fermentation produces the unique aroma and tangy of fermented skates that irritate the nose. In addition, ammonia produced during fermentation has the effect of inhibiting the growth of harmful bacteria. In skates and its fermented products, the free amino acids Anserine, Taurine, Alanine and Lysin are detected in large quantities. In particular, Anserine not only gives a taste but also buffers muscles. It is known to be involved in iron ion transport for the reactivation of myrosine ATPase and for the activation of cytochrome oxidase. In addition, taurine is more produced during the fermentation of skate than the amount contained in the skate itself, which is known to have various physiological functions in addition to preventing cholesterol accumulation.

This fermented skate is not only rich in nutrition, but also contains a lot of urea and urea precursors, so that when fermented skate is put into kimchi, for example, it will prolong the maturation and storage period of kimchi, and when used in food, You can delay the speed.

Although fermented skates are rich in impact and have a decaying effect, enthusiasts prefer them due to their tangy taste and the unique aroma of ammonia produced during fermentation, while fermented skates are especially sensitive to smells. There is a problem that it is difficult for children to be reluctant to be popular.

In addition, when the fermented skates are added to other foods or mixed with food ingredients to prepare the food, the unique aroma due to the ammonia produced during the fermentation process is strong, so that the flavors of food ingredients other than the skates disappear and only the smell of fermented skates remains. There is a problem.

In order to solve this problem may not ferment the skate, but the fermented skate only contains the same nutrients as stingray, there is a problem that can not obtain abundant free amino acids in fermented skate.

In addition, there is a problem that the skate may rot due to breeding of bacteria when fermented or processed and stored in a frozen state by thawing or using in a liquid state.

In addition, there is a problem in that the use of the skate or liquid as it may damage the appearance of the food because it avoids the addition.

Therefore, there is a need for a method capable of removing ammonia, which causes the unique aroma of fermented skates, without destroying the rich free amino acids contained in the fermented skates.

In addition, there is a need for a method of processing the food easily to add to the nutrition of the fermented skate without harming the appearance and taste.

In order to solve this problem, it is an object of the present invention to provide a method for processing fermented skates using a mixture of fermented skates with fermentation broth and an antioxidant.

It is also an object of the present invention to provide a method for delaying the decay of food by adding processed skate.

In order to achieve the above object, the present invention, (a) 10 minutes ~ at a temperature of 0 ~ 1 ℃ in a mixture of fermented skates and vegetables containing fermentation broth and antioxidants in a mixing ratio of 2: 8 ~ 9: 1 Precipitating for 2 hours; (b) filtering only the precipitate precipitated in step (a) and removing water; And (c) characterized in that it provides a skate processing method comprising the step of storing the precipitate from which the water is removed in the step (b) for 30 minutes to 5 hours at a temperature of -5 ~ 0 ℃.

Hereinafter, the present invention will be described in detail with reference to preferred embodiments. In the description of the present invention, when the detailed description of the related well-known technology is obvious to those skilled in the art or it may be determined that the subject matter of the present invention may be obscured, the detailed description thereof will be omitted.

Fermentation broth was used to neutralize and remove the ammonia component while maintaining the alkalinity of fermented skates. Fermented liquor includes fermented liquor and dairy products. Fermented liquor includes, for example, makgeolli, wine, beer, bokbunja and situation mushroom liquors fermented with mushrooms. In particular, Makgeolli contains 1.9% of protein and 0.8% of organic acid, which neutralizes alkaline ammonia contained in skates.The organic acid is weak in organic acid, and is suitable for neutralizing ammonia. Because it is not enough to neutralize the alkali of the skate can be kept constant. Other fermentation broths similarly have a low alcohol concentration to neutralize ammonia, but the alkalinity of skates is not neutralized, so the alkalinity of skates can be kept constant. However, since there may be various bacteria breeding by the moisture of each fermentation broth, in the case of makgeolli or lactic beverages, using a precipitate can prevent the breeding of bacteria by moisture. Dairy products include fermented milk, lactic acid products, and liquid cheese.

The fermentation broth can neutralize ammonia, but it takes a long time to neutralize, and when moisture contained in the fermentation broth penetrates the skate for a long time, it will melt the flesh of the skate and alter its taste.

In order to prevent such alterations, vegetables with antioxidants are used in combination with fermentation broth. Such vegetables may include green onion vegetables such as onions, broccolin, garlic, soybeans, green tea, spinach, and seaweeds. In particular, onions, garlic and ginger have a unique taste and aroma and have been widely used as a seasoning seasoning material important for cooking and processing food. These special odors of onions, garlic and ginger have an antiseptic effect and are effective in removing the bad smell and taste of meat. Therefore, it is used for cooking meat products, soups, and sauces. Propylenesulfonic acid, which is a tear gas precursor of onion, garlic and ginger, becomes a tear gas substance by the action of an enzyme, becomes volatile, and combines with the ammonia component of the skate to volatilize and remove the unique aroma of fermented skate. In addition, the properties of coagulation protein maintains the elasticity of the skate.

An embodiment of the present invention is the case of using vegetables containing makgeolli and antioxidants. In this case, the mixing ratio of makgeolli and vegetables containing antioxidants is 6: 4 to 9: 1. For example, in the case of using onions, in order to prevent the addition of moisture, it is possible to use only the precipitate precipitated after leaving the rice wine for about 5 days. Combine the rice wine with onion juice in a ratio of 6: 4 to season the skate. As another example, when garlic is used instead of onion juice, makgeolli and garlic juice are mixed in a ratio of 8.3: 1.7 to season the skate. Another example is the use of ginger instead of onion juice, marinated Makgeolli and ginger juice in a ratio of 8.5: 1.5 to season the skate. The process to be described later is the same in the case of using onions, garlic and ginger, all for the convenience of the description will be taken as an example.

To remove the ammonia, season the skate with a mixture of rice wine and onion juice in a 6: 4 ratio. The amount of makgeolli and onion juice should not be added to the skate as much as possible and should be an appropriate amount to remove ammonia, so the amount of makgeolli and onion juice should be mixed with 15 to 20% by weight based on the weight of the skate. Seasoned skates are left to mature for 10 minutes to 2 hours. If left for more than 2 hours, the flesh of the skate melts due to moisture, making it difficult to cook.

After leaving, the rice wine and onion juice are removed. To prevent the action of enzymes that emit ammonia as skates ferment during standing, the temperature is kept at -5 to 0 ° C and stored for 30 minutes to 5 hours. At the temperature of -5 ~ 0 ℃, the skates are in the ice, and the enzymes may survive depending on the degree of resistance of the enzymes remaining on the surface of the skates.

Furthermore, Makgeolli and onion juice can be used to remove ammonia, but not to remove enzymes that emit ammonia. Therefore, when treated with a mixture of makgeolli and onion juice and skates are used for cooking the skates are fermented again by the action of the enzyme will emit ammonia. In order to prevent this, the present invention may be stored by rapidly frozen after removing the moisture of the skates treated with the mixture of makgeolli and onion.

As a way to remove the water, you can remove the water by putting the seasoned skate in the strainer, and applying the pressure, or put the skate in the garden net to remove the water. However, the present invention is not limited thereto.

In some cases, when adding skates to herbs or other foods, the skates may be ground by blow freezing to use only nutrients and flavors without affecting the appearance of the food. In this case, the blow freezing method is a method of freezing the air cooled at -40 to -18 ° C with a powerful fan at a speed of 30 to 1,000 m per minute and flowing in the air stream. Blow freezing is much more efficient than stationary air freezing, and is convenient for freezing irregular foods of different shapes and sizes.

Another embodiment of the present invention is the case of using a vegetable containing wine and antioxidants. In this case, aged fermented wine is used, and the mixing ratio of wine and antioxidants is 2: 8 to 3: 7. Alcohol is enough to remove ammonia from the skate, so use 7 to 13 percent alcohol. Although wine is an organic fermented wine, it contains acidic ingredients and water, and unlike makgeolli, it can't use sediment. Therefore, the amount of vegetables containing antioxidants is higher than the amount of wine. For example, mix wine and onion juice in a ratio of 2: 8 to spice up the skate. For example, if garlic is used instead of onions, mix the wine and garlic juice in a 3: 7 ratio to spice up the skate. For another example, if wine and ginger are used, mix the wine and ginger in a 3.2: 6.8 ratio to season the skate.

If the skin is peeled or not, the ratio of the mixture of wine and antioxidants required for ripening may vary. It can be used to ripen skates, with onions and wine at 6: 4, garlic and wine at 5.5: 4.5, and ginger and wine at 5.5: 4.5.

The amount of wine and onion juice should be the right amount to remove the ammonia to the maximum amount of moisture and remove the ammonia, so mix the amount of wine and onion juice 15 to 20% by weight based on the weight of the skate, respectively. In addition, in order to remove ammonia, seasoned skate with a mixture of wine and onion juice and leave for 10 minutes to 2 hours to mature.

After leaving, remove the wine and onion juice. When removing, roll out the skin of the skate. To prevent the action of enzymes that emit ammonia as skates ferment during standing, the temperature is kept at -5 to 0 ° C for 30 minutes to 5 hours. At the temperature of -5 ~ 0 ℃, the skates are in the ice, and the enzymes may survive depending on the degree of resistance of the enzymes remaining on the surface of the skates.

Wine and onion juice can be used to remove ammonia, but not to remove enzymes that emit ammonia. Therefore, when treated with a mixture of wine and onion juice and skates are used for cooking the skates are fermented again by the action of the enzyme will emit ammonia. In order to prevent this, in the present invention can be stored by rapidly frozen after removing the moisture of the skates treated with a mixture of wine and onion.

As a way to remove the water, you can remove the water by putting the seasoned skate in the strainer, and applying the pressure, or put the skate in the garden net to remove the water. However, the present invention is not limited thereto.

In some cases, when adding skates to herbs or other foods, skates may be pulverized by blow freezing in order to use only the ingredients and flavors without affecting the appearance of the food.

Another embodiment of the present invention is the use of vegetables containing dairy products and antioxidants. Dairy products may include fermented milk, yogurt, liquid cheese, and the like. In this case, the mixing ratio of dairy products and vegetables containing antioxidants is 6: 4 to 8: 2. For convenience of description below, the fermented milk will be described as an example. For example, mix fermented milk with onion. Combine the fermented milk and onion juice in a 6: 4 ratio to season the skate. As another example, when garlic is used instead of onion, fermented milk and garlic juice are mixed in a ratio of 7: 3 to season the skate. As another example, when ginger is used instead of onion, fermented milk and ginger juice are mixed in a ratio of 7: 3 to season the skate. Hereinafter, an embodiment will be described with onion juice as an example.

The amount of fermented milk and onion juice should be an appropriate amount to remove ammonia and remove ammonia as much as possible, so mix fermented milk and onion juice with 15 to 20% by weight, based on the weight of the skate, to season the skate.

If the skates are peeled or not, the ratio of the mixture of dairy products and antioxidants necessary for ripening may vary. It can be used to ripen skates in a ratio of 7: 3 for dairy and onions, 7.5: 2.5 for dairy and garlic, and 8: 2 for dairy and ginger.

In addition, seasoning the skate with a mixture of fermented milk and onion juice, unlike makgeolli and wine as described above, and left to mature at -1 ℃ or less for 15 minutes to 1 hour. For dairy products rich in lactic acid bacteria, the activity of lactobacillus is activated, which can accelerate the taste change and the melting of flesh when it penetrates into the skate, so it can be aged under 1 hour and under -1 ℃ to minimize the activity of lactic acid bacteria. To do that. Preferably aged at -3 ~ -1 ℃.

After standing, remove fermented milk and onion juice. When removing, roll out the skin of the skate. To prevent the action of enzymes that emit ammonia as skates ferment during standing, the temperature is kept between -5 and -1 ℃ for 30 minutes to 5 hours. At temperatures of -5 to -1 ° C, the skates are in a frosted state and the enzymes may survive, depending on the degree of resistance of the enzymes remaining on the surface of the skates.

Fermented milk and onion juice can remove ammonia, but not enzymes that emit ammonia. Therefore, when treated with a mixture of fermented milk and onion juice and skates are used in cooking, the skates are fermented again by the action of enzymes to emit ammonia. In order to prevent this, in the present invention can be stored by rapidly frozen after removing the water skates treated with the fermented milk and onion mixture.

As a way to remove the water, you can remove the water by putting the seasoned skate in the strainer, and applying the pressure, or put the skate in the garden net to remove the water. However, the present invention is not limited thereto.

In some cases, when adding skates to herbs or other foods, skates may be pulverized by blow freezing in order to use only the ingredients and flavors without affecting the appearance of the food.

In the case of preparing food using the skates treated by the method according to the embodiment as described above, the unique aroma due to the ammonia of the skates disappears, but the alkalinity is maintained, and the urea or urea precursors in the body remain, resulting in trace shedding while cooking. The unique aroma of skates caused by ammonia, which not only harms the food's own taste, can make food taste more harmonious and delay food decay.

Skates treated in the same way as described above can be added to fermented foods such as kimchi, but mainly used for making tteokgalbi, bulgogi, ribs or dumplings based on meat such as beef, pork, chicken or duck. It can be added when cooking dumplings. Skates may be added while cooking food in a conventional cooking method or a cooking method according to an individual's taste. In this case, it is preferable to add 8 to 11% by weight of skates based on the weight of the food. If it is less than 8% by weight, not only can you feel the taste due to the skate, but also the effect of preventing the corruption is incomplete, if more than 11% by weight of the effect of preventing the corruption, but the unique taste of food will be altered Can be. However, in the case of using the skates treated by the blow freezing method, the amount can be adjusted according to the individual's taste as in the case of using general seasonings.

In the case of skates that are frozen and frozen, the thawing time can be increased depending on the maturity. If the ripening of skate is less than 40%, it can be stored for 30 minutes at -2 ~ 0 ℃. If the ripening of skate is more than 40%, it can be stored for 1-2 hours.

Hereinafter, an embodiment according to the present invention will be described based on the above-mentioned tteokgalbi. However, the technical scope of the present invention is not limited to these examples.

Example 1 Comparison of Enzyme Survival Rate According to Storage Temperature of Skates

Experimental Example 1

1 Kg of rice wine is stored for 5 days and only the precipitate is filtered out. 240 g of the sieved makgeolli sediment and 160 g of onion juice are mixed, seasoned with 1 Kg of red pepper fermented by the conventional method, and the mixture is divided into three parts and put into a refrigerator maintaining the temperature of -1 ℃, 0 ℃ and 2 ℃ for 1 hour. Put it. Remove each skate from the fridge, put it in a strainer, pressurize with a stone to remove moisture, then put it back into the freezer and store for 3 hours.

Experimental Example 2-Evaluation of Palatability after the Preparation of Tteokgalbi Using Treated Skates

5 g of each skate treated in Experiment 1, pork 30 g, carrots, onions, garlic, ginger, green onions, peppers, vegetables containing sesame seeds 7.7 g, soy sauce, syrup, sesame oil, bread crumbs, alcohol, coffee Finely chop 7.3 g of seasoning to make tteokgalbi.

The above-mentioned Tteokgalbi was supplied to 20 sensory evaluations, and the following palatability evaluation was repeated twice. The results are shown in Table 1.

Inspection method: 5-point scale

score evaluation One Very bad 2 bad 3 is average 4 good 5 Very good

[Table 1] Comparison of preference according to storage temperature

-1 ℃ 0 ℃ 2 ℃ Light taste 4.0 3.5 2.5 Unique aroma removal 5.0 4.0 2.0 Flesh 3.5 4.0 3.0 Full symbol 3.5 4.5 2.5

As shown in Table 1, the ammonia is removed and the enzyme is also dead at sub-zero temperatures, which does not give the unique flavor of fermented skates.

Example 2-Comparison of the degree of decay according to the addition of skate

Experimental Example 3

1 Kg of rice wine is stored for 5 days and only the precipitate is filtered out. 240 g of the sieved makgeolli sediment and 160 g of onion juice are mixed and seasoned with 1 Kg of red pepper fermented by the conventional method and placed in a refrigerator maintaining a temperature of 0 ° C. for 1 hour. Remove the hanger and onion juice from the skates stored in the refrigerator and store in a freezer at -3 ° C.

Seasonings include stored skates, 5 g skates, pork 30 g, carrots, onions, garlic, ginger, green onions, peppers, sesame seeds, 7.7 g, soy sauce, syrup, sesame oil, bread crumbs, alcohol, and coffee. Mince 7.3 g to make tteokgalbi. Tteokgalbi is stored in the refrigerator for 3 days, 5 days, 7 days, and 15 days, and the degree of decay is compared.

Experimental Example 4

80 g of aged wine and 360 g of onion juice were mixed and seasoned with 1 Kg of skate, fermented by the conventional method, and treated in the same manner as in Experimental Example 1 to compare the degree of decay.

Experimental Example 5

After mixing 240 g of fermented milk and 160 g of onion juice, seasoning 1 Kg of the skated fermented by the conventional method is put in a refrigerator maintaining the temperature of 0 ℃ for 1 hour. In addition, the treatment in the same manner as in Experimental Example 1 to compare the degree of corruption, respectively.

Comparative Example 1

Pork ribs finely chopped 35 g of pork, 7.7 g of vegetables containing carrots, onions, garlic, ginger, green onions, peppers, sesame seeds, 7.3 g of seasonings including soy sauce, starch syrup, sesame oil, bread crumbs, alcohol, and coffee Keep in the refrigerator for 3 days, 5 days, 7 days and 15 days respectively.

The above-mentioned Tteokgalbi was fed to the sensory test 20, and the degree of decay was evaluated twice to evaluate the following degree of decay by color, smell, and taste. The results are shown in Table 2.

[Table 2] Comparison of food corruption

Retention period color smell flavor Experimental Example 3 3 days 4.0 4.5 4.5 5 days 3.5 4.0 4.0 7 days 3.5 4.0 4.0 15th 3.0 3.5 3.5 Experimental Example 4 3 days 4.5 4.5 4.5 5 days 4.0 4.5 4.5 7 days 3.5 4.0 4.0 15th 3.0 3.5 3.5 Experimental Example 5 3 days 4.0 4.0 4.5 5 days 3.0 3.5 4.0 7 days 3.0 3.5 4.0 15th 2.5 3.0 3.5 Comparative example 3 days 4.0 4.0 4.5 5 days 2.5 2.5 2.0 7 days 1.5 1.0 1.0 15th 1.0 0 0

As can be seen in Table 2 Experimental Examples 1 to 3, the case of the addition of the skate, but the degree is different, but even if the tteokgalbi 15 days does not decay, but in the case of the normal tteokgalbi over 5 days, the color changes, mold and odor and It can be seen that the taste is corrupted, such as deterioration.

[Example 3-Comparison of food taste according to the proportion of skates]

Experimental Example 6

Using skates treated with rice wine and onion juice as in Experimental Example 3, the amount of skates was 3 g, the amount of pork was 32 g, and vegetables including carrots, onions, garlic, ginger, green onions, peppers, and sesame seeds 7.7 7.3 g of seasonings containing g, soy sauce, starch syrup, sesame oil, bread crumbs, alcohol, and coffee are chopped to prepare tteokgalbi.

Experimental Example 7

As in Experimental Example 4, using a skate and treated with wine and onion juice prepared Tteokgalbi as in Experimental Example 4.

Experimental Example 8

As in Experimental Example 5, using a skate treated with fermented milk and onion juice is prepared Tteokgalbi as in Experimental Example 4.

Comparative Example 2

Skewer 5g, pork 35g, carrots, onions, garlic, ginger, green onions, peppers, vegetables containing sesame 7.7g, soy sauce, starch syrup, sesame oil, bread crumbs, alcohol, coffee chopped 7.3g to prepare a tteokgalbi do.

The above-mentioned Tteokgalbi was supplied to the sensory test 20 people, and the following preference evaluation was performed twice. The results are shown in Table 3.

[Table 3] Evaluation of palatability according to the addition of skate

Experimental Example 6 Experimental Example 7 Experimental Example 8 Comparative Example 2 Light taste 4.0 4.0 4.5 3.0 Unique incense 4.0 4.0 4.5 4.5 Organization 4.5 3.5 4.0 3.0 Full symbol 4.0 4.0 4.5 2.5

As shown in Table 3, there are some differences, but in Experimental Examples 6 to 8, it is understood that palatability is higher in light taste and texture than Comparative Example 2 in which only skate is added.

[Example 4-Decay of Decay and Addition of Residual Germs to Skate Addition]

In order to determine the degree of decay due to the residuals of various bacteria remaining in the Tteokgalbi prepared in Experimental Example 3, it was requested by a research institution. As a result of the experiment in the research institute was able to obtain the results as shown in FIG. 1 is an experimental result for the tteokgalbi without the skates, Figure 2 is an experimental result for the tteokgalbi prepared as in Experiment 3.

As shown in FIGS. 1 and 2, negative responses to Staphylococcus aureus, enteritis Vibrio bacteria, Escherichia coli O157, Salmonella, Listeria monocytogenes, Bacillus cereus, and cycinia enterocolytica are all negative. However, the number of bacteria in FIG. 1 (2,900,000 CFU / g) was about 290 times higher than that in FIG. 2 (11,000 CFU / g). In addition, the number of fungi, which are yeast fungus of skate, did not appear at all in Figure 1, but it can be seen that in Figure 2, 220 CFU / g. Therefore, it can be seen that even in the processing according to the present invention, enzymes rich in skates can be ingested.

The above description is merely illustrative of the technical idea of the present invention, and those skilled in the art to which the present invention pertains may make various modifications and changes without departing from the essential characteristics of the present invention. Therefore, the embodiments disclosed in the present invention are not intended to limit the technical idea of the present invention but to describe the present invention, and the scope of the technical idea of the present invention is not limited by these embodiments. The protection scope of the present invention should be interpreted by the following claims, and all technical ideas within the equivalent scope should be interpreted as being included in the scope of the present invention.

As described above, according to the present invention, as a result of removing the unique aroma of the fermented skates by removing ammonia disappears, anyone can take in the rich effects of fermented skates used habitually. Adding skates to food provides delayed decay. In addition, after the treatment of the skate can be added to a variety of foods prepared by using the blow freezing method to provide a wide range of nutrients and food decay effects of the skate.

Claims (12)

(a) precipitating the fermented skates for 10 minutes to 2 hours at a temperature of 0 ~ 1 ℃ in a mixture of fermentation broth and vegetables containing antioxidants in a mixing ratio of 2: 8 ~ 9: 1; (b) filtering only the precipitate precipitated in step (a) and removing water; And (c) storing the water precipitate in step (b) for 30 minutes to 5 hours at a temperature of -5 ~ 0 ℃ Skate processing method comprising a. The method of claim 1, In the step (a) the vegetable containing the antioxidant material skate processing method characterized in that it comprises at least one of onion, garlic and ginger. The method of claim 1, The step of (a) in the fermentation broth is skate processing method, characterized in that at least one or more of rice wine, wine, bokbunjaju and situation mushroom wine. The method of claim 3, wherein When the fermentation broth is Makgeolli, the skate process, characterized in that to precipitate for 3 to 5 days to use a precipitate. The method of claim 3, wherein In the step (a), when the fermentation broth is makgeolli, the mixing ratio of the skates, characterized in that 6: 4 ~ 9: 1. The method of claim 3, wherein In the step (a), when the fermentation broth is wine, the mixing ratio is characterized in that the ratio of 2: 8 ~ 3: 7. The method of claim 1, Skate processing method characterized in that it comprises the step of crushing the skates stored after the step (c) using a blow freezing method. The method of claim 1, In the step (c) when the aging of the skate is less than 40% Skate processing method characterized in that the water-retained precipitate is stored for 30 to 40 minutes at -2 ~ 0 ℃. The method of claim 1, In the step (c) if the aging of the skate is more than 40% Skate processing method characterized in that the water-retained precipitate is stored for 1 to 2 hours at -2 ~ 0 ℃. (a) precipitating the fermented skates in a mixture of dairy products and antioxidant-containing vegetables at a mixing ratio of 6: 4-8: 2 for 10 minutes to 1 hour at a temperature of -3 to -1 ℃; (b) filtering only the precipitate precipitated in step (a) and removing water; And (c) storing the precipitate from which water is removed in step (b) for 30 minutes to 5 hours at a temperature of -5 to -1 ° C. Skate processing method comprising a. Skates with the ammonia content removed, characterized in that they are processed by the method of any one of claims 1 to 10. In the method of delaying the decay of food using the skate of claim 11, Food rot delay method characterized in that the addition of 8 to 11% by weight of the skate on the basis of the weight of the food.

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