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Aplicación de métodos de cocción en carne de borrego para la preparación de platos en cocina de autor
| Content Provider | Semantic Scholar |
|---|---|
| Author | Galarza, Guerrero Esteban, Bryan |
| Copyright Year | 2018 |
| Abstract | In some regions of the Ecuadorian highlands the sheep has been an animal that is offered as food and clothing for its inhabitants; with the insertion of this animal towards the rest of South American countries, its consumption was relieved; so develop a research project on its correct use is important to promote consumption and find new alternatives on their preparations and cooking this protein. To achieve results through research, experiential studies were carried out where personal accounts of their knowledge of the use of this meat could confirm which the methods of cooking are and conservation that they use, this information is very important to determine what methods can be used. use to improve textures and maintain its characteristic flavor or improve it, without losing its nutritional properties of it. In this project we clarify the variety of breeds of sheep existing in the country and the different positive and negative characteristics on the meat production of each of them, also the factors or necessary requirements that must be taken into account for the breeding, feeding, climatic resistance of each one of the types of sheep and in the end the slaughtering and transportation of the same ones. In addition, the different types of cooking methods to which this type of meat can be exposed, analyzed the application of this meat in substitution of traditional proteins to attract the attention of people and encourage their consumption, using recipes of author, through this research to make known the applications and create new recipes or modify traditional ones. The results of this research will be to offer new applications of this meat in auto dishes, modifying flavors and give a boost to its authors; flavors that express a pleasant feeling towards consumers, through hard work of research and bequeath to the expected results; not only express as a simple change of food, on the contrary, transmit experience to your palate. Finally, the processes that were used for the elaboration of signature dishes, types of cooking, temperatures, textures and applications of the meat will be carried out. |
| File Format | PDF HTM / HTML |
| Alternate Webpage(s) | http://dspace.udla.edu.ec/bitstream/33000/10431/1/UDLA-EC-TTAB-2018-20.pdf |
| Language | English |
| Access Restriction | Open |
| Content Type | Text |
| Resource Type | Article |
