Gastronomía-Pregrado

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Aplicación de la técnica de ahumado en carnes con base en maderas locales: chirimoya (Annona cherimola Mill), guayaba (Psidium guajava), para fomentar nuestra identidad ancestral
(Universidad de Cuenca, 2025-09-10) Narváez Ordóñez, Juan Bernardo; Villa Ordóñez, Jorge Sebastián; Jaramillo Granda, Marlene del Cisne
The objective of this intervention thesis is to study and apply the smoking technique in protein products using two local woods such as: custard apple (Annona cherimola Mill) and guava (Psidium guajava), seeking their reuse and promoting a gastronomic identity in Ecuadorian smoked products. These two species of trees, which have been mostly valued for their fruits, have not been used in the smoking technique, leaving them aside in the gastronomic field. This study details the olfactory and gustatory properties that these woods provide in a smoking process, obtaining a different behavior in different types of proteins such as: beef, pork, chicken, fish and seafood. To this end, the characteristics of these woods were studied, such as: density, moisture content, smell, color, texture and combustion temperature, being essential to know their proper use in the gastronomic field and how their influence modifies the taste and smell of prepared protein products. The methodology used had an experimental phase in the development of recipes together with their technical sheets of different proteins. Carrying out a sensory evaluation through a focus group so that with their opinions they can assess the acceptance of smoked products. The results that were obtained revealed that the two woods provide similar aromas and flavors but different from other woods used in the medium for smoking, in addition, thus having a considerable acceptance for use in products such as: beef, pork, chicken, seafood, evidencing its potential for smoking with subtle flavors.
Aplicación de las técnicas de ahumado artesanal en tubérculos y raíces andinas para el desarrollo de recetas de sal y dulce
(Universidad de Cuenca, 2020-10-23) Alvear Vega, Karina Elizabeth; Flores Quezada, Janina Fernanda; Jaramillo Granda, Marlene del Cisne
In this Project the technique of artisanal smoking is carried out with its advantages and disadvantages, materials that are used for this process, it was applied to tubers and Andean roots Ecuador, thus highlighting its flavor, and mixing with other ingredients to obtain new salty and sweet preparations. In this way, it is also possible to enhance the consumption of these products, for their nutritional value, their organoleptic qualities, and other uses, considering that some of them are not well known within the market. On the other hand, it is also essential to know the type of wood suitable for each product, in the present work it is disclosed the one that is used most frequently and that which is recommended according to the tubers and roots flavors to achieve quality elaborations.
Aplicación de métodos de cocción: ahumado, salteado y sous vide en la seta laetiporus sulphureus para el desarrollo de recetas de sal.
(Universidad de Cuenca, 2022-11-11) Cambizaca Cambisaca, Evelyn Gabriela; Guamán Bautista, Jessica Maritza
The Mushroom Laetiporus Sulphureus or "the chicken of the forest". It is an edible mushroom with a peculiar taste of fried chicken. Which is quite consumed by people on a diet vegan or vegetarian because they use it as a replacement for chicken meat, and also for contain important nutritional contributions for human health. The fact that mushrooms are not valued by Ecuadorians is considered to be the lack of information about how to cook them which causes them not to be used frequently. That is why three easy and innovative ways of cooking are disclosed to prepare the mushroom: Sauteing is a cooking technique widely used in Asian cuisine, which is based on cook food cut into small portions over fat at high temperatures. It is an ideal technique for cooking mushrooms because there is no drastic change in the organoleptic properties. Another interesting cooking technique is smoking, which consists in exposing the food to smoke, which gives a special flavor to the product and at the same time keeps it. Finally, vacuum cooking is a cooking method in which the product is packaged in a specific container and all the oxygen is removed from it, this prevents pathogens can harm it. It has been used on the mushroom Laetiporus Sulphureus because with it there are not too many changes in the organoleptic characteristics of the mushroom. Keywords: Mushroom. Laetiporus Sulphureus. Sousvide. Smoked. stir fry.
Aplicación del proceso de la técnica de ahumado empírico-artesanal en trucha y tilapia para uso en recetas ecuatorianas
(2019-04-17) Barbecho Tenesaca, Pamela Alexandra; Jara Bustos, Christian Fernando; Valverde Minchala, John Milton
This intervention study has as objective to employ the empirical-artisanal smoked technique process in trout and tilapia for its use in Ecuadorian recipes with the purpose of offering a product that keeps ancestral flavors but being attentive at controlling the process for neither affecting the fish properties nor risking the consumer’s health. For fulfilling this goal, it was essential to investigate if the smoked technique exists in fresh water fish such as trout and tilapia of our locality as well as to identify the places where these kinds of fish could be found since they are not easy to acquire. Finally, the smoked technique was incorporated in the most outstanding traditional dishes of our country. For this study, a qualitative methodology was employed. It consisted of the literature review as well as the revision of different processes to be used. Furthermore, an ethnographical observation was carried out in the places where trout and tilapia are found, visits to markets where we could see the acceptance of the product. Likewise, the quantitative data was obtained by means of validations of experts on the topic and using specific rubric forms for each one of the members of the chosen panel. In order to finish the project, ten very popular traditional dishes in the country were prepared using smoked trout and tilapia with the aimed technique where the taste, smell, color and texture of the final product were highlighted as well as the acceptance among consumers.
Propuesta de Aplicación de cuatro plantas aromáticas; orégano (origanum vulgare), romero (rosmarinus officinalis), naranja (citrus sinensis), hinojo (foeniculum vulgare), para el ahumado en carne de res, borrego y cerdo
(Universidad de Cuenca, 2025-07-15) Sigüenza Diaz, Steven Rafael; Iñiguez Sánchez, Maricruz Fernanda
The present study proposes the application of four aromatic plants: oregano, rosemary, orange and fennel for smoking beef, lamb and pork. The research arises from the need to rescue and adapt ancestral methods such as smoking, a preparation technique explored little in contemporary cuisine. The main objective was to develop tests and implement them in a meat recipe book that incorporates these herbs as essential ingredients for smoking, to enhance their organoleptic properties and preserve the sensory characteristics of the final product. A qualitative methodology based on culinary experimentation was used, with the controlled preparation of different preparations using charcoal and selected herbs. The results showed a significant improvement in aroma, flavor and texture in the treated meats. It is concluded that the combination of traditional techniques with natural ingredients allows innovation in gastronomy, promoting sustainable practices with the use of local products. This proposal contributes to the knowledge of smoking in modern cuisine and raises new possibilities for its implementation in the professional gastronomic field.
Propuesta de desarrollo de diferentes sabores de queso de cabra
(Universidad de Cuenca, 2015-11-11) Galán Ramírez, Jairo Javier; Reinoso Coronel, José Lino
This research work has the objective to propose the development of different varieties of goat cheese, applying the techniques of smoked cheese, the use of flavoring species and ripened cheese, using as a base the goat cheese already made, whose final product is a little known in our country. The application of the technique of leaf cheese making (spinning technique), with its peculiar presentation, will help to get and improve the organoleptic properties of goat milk cheese. The technique of smoked cheese will be done by using almond shells, dry trunk tunera, and apple wood. This technique will be applied to the cheese made with hot pepper. The spice will be done at the moment of the cheese spinning. Fine herbs such as oregano, rosemary, thyme, basil, sage, tarragon as well as dry fruit like pistachio, nuts, and almond will be used in order to combine flavors and textures with the goat cheese. All these techniques will let us offer a gamma of flavoured cheese with the ingredients mentioned before and with a maturation development between 15 to 30 days with the purpose of maximize its organoleptic properties.

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Browsing Gastronomía-Pregrado by Subject "Ahumado"