Aplicación de técnicas de deshidratación, fermentación y modos de cocción para la elaboración de productos con base en la uvilla

Abstract

The uvilla is an autochthonous product of the Andean region, native to Peru that came to Ecuador as a wild product, this plant generally grows in climates temperate. Its use is not very frequent. That is why, at the beginning of this work, present the organoleptic characteristics and the essential components it contains the uvilla with a brief description of this fruit to understand the benefits that this has. A bibliographic and field research will be carried out to obtain all the information pertinent, in addition, several recipes will be made based on this fruit to obtain different products with different techniques. This proposal consists of the application of techniques of dehydration, fermentation and different cooking methods for the elaboration of the products that can be make with this fruit so characteristic of the Ecuadorian Sierra. At the end of this project, certain recipes based on the uvilla will be developed. applying the techniques of dehydration, fermentation and cooking methods; what will they be previously approved by the tasting panel and will subsequently be analyzed and tasted by professionals in the gastronomic area who will corroborate the contribution flavor, aroma and texture when using these techniques. Key words: Uvilla. dehydration. Fermentation. Cooking. Prescriptions. Sous vide. Gastronomy.