Propuesta de elaboración de salsas con base en mortiño, joyapa, pitajaya y uvilla para la aplicación en aves y pescados

Abstract

The eating habits of the population are subject to change constantly and so are the consumer’s demands. This in the culinary field signifies a major demand for the variety and quality in food, based in all its qualitative and organoleptic properties. Sauces such as: mortiño, joyapa, uvilla and pitajaya are alternatives to accompany meat genres within a plate.

This new proposal is based on the elaboration of mortiño, joyapa, uvilla and pitajaya sauces so that the facilitate the task of enjoying new sensations and flavors which is something the consumers are constantly looking for yet because the lack of time or knowledge in preparation of this sauces they miss out. This is the reason why we have seen the necessity of creating a cookbook where the consumers will be able to enjoy these exquisite sauces in a matter of minutes. Furthermore, they will learn to preserve these preparations for a couple of months so that they try them with different meat genres such as birds or fish.