METHOD FOR TREATING SKATE RAY AND DELAYING DECOMPOSITION OF FOOD MADE OF TREATED SKATE RAY

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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.