Facultad de Ciencias de la Hospitalidad

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Browsing Facultad de Ciencias de la Hospitalidad by Subject "Ablandadores"

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    Elaboración de chicha de quinua y de banano para su aplicación como ablandadores de cortes duros de res y borrego
    (2019-06-18) Morocho Hernández, Valeria Cristina; Ordoñez Troyani, Bryan Jhovany; Reinoso Coronel, José Lino
    The present intervention Project of is about the elaboration of quinoa and banana chicha to apply in meat products as meat cuts natural softeners with the purpose of promoting other cooking uses for chicha, thus, increasing its value in the gastronomy field. Beverages were applied in marinades to treat hard cuts of beef and lamb, obtaining as a result the change in the organoleptic properties of the meat. The project starts with information collection as to understand the general features of quinoa, banana, beef and lamb; it contains interviews for the chichi preparation and laboratory analysis to measure its acidity; finally, it presents a recipe booklet with 20 dishes, where the main ingredient are the cuts of beef and lamb, among them: ossobuco, T-bone steak, tail, ribs, cheeks, arm and leg, softened in a natural way with the chicha made with quinoa and banana.
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    Propuesta de aplicación de las enzimas de la piña y la papaya como ablandadores naturales de carne de res y cerdo en recetas innovadoras de sal
    (2017-12-20) Guacho Ayala, Anthony Steve; Rivas Páez, Raúl Israel; Sarmiento Arévalo, Clara Aidee
    The present intervention project has the purpose to analyze the tenderizers properties of enzymes: Bromelain present in pineapple and papain found in papaya, and apply them to cuts of beef and pork. These natural tenderizers were studied as an option for the treatment of meat genera, obtaining as a result the change in the organoleptic characteristics of low cost cuts and from exercised muscles of pigs and cows. Since piña and papaya can be easily obtained in the enviroment and both have a low economic cost, it is the intetion of this research to provide a practical gastronomic aplication, whether it could be professional or domestic, resulting in a great contribution to the production and preparation of food. Finally, a recipe book of twenty dishes based on naturally tenderized meats is presented, offering accesible and innovative elaboration alternatives.