Aplicación de métodos y técnicas de cocción en la fruta cereza china (Dovyalis abyssinica) para diferentes usos y desarrollo de nuevas recetas

Abstract

The purpose of this intervention project is to explain and produce salt and sweet recipes through the use of Chinese Cherry fruit (Dovyalis Abyssinica) because in the city of Cuenca it is not used due to the lack of knowledge as an edible fruit, applying several cooking techniques such as: candied, caramelized, pickled, baked, dehydrated among others. The first chapter deals with the background of the fruit, ie the territory where it first appeared, as well as in the countries where it was introduced, where it has been able to adapt positively and also the lack of attention that has been given in the gastronomic field both in its country of origin and in the places where it was introduced, This is due to the lack of information on the different uses and properties of the plant in general; It also focuses on the planting and cultivation of the plant where the size that the plant can reach, the type of soil suitable for planting, characteristics of the fruit and finally mentions the uses attributed to it ranging from gastronomic, medicinal and artisanal. With regard to the second chapter, this focuses on the characteristics and organoleptic properties, in addition to the nutritional information that Dovyalis Abyssinica has, this through a laboratory analysis to obtain the required results. Finally, the third chapter is oriented to explain the techniques used in the kitchen for the transformation of raw material that in this case is the fruit of Chinese cherry and presents the technical sheets of the preparations that were made based on the product of Chinese cherry (Dovyalis Abyssinica) among which are recipes for both salt and sweet. Keywords: chinese cherry, Dovyalis abyssinica, cooking techniques