Aplicación de métodos y formas de cocción a el catzo (Platycoelia lutescens) para el desarrollo de recetas de autor

Abstract

The purpose of this intervention project is to apply cooking methods and forms to the catzo (Platycoelia Lutescens) for the development of signature recipes, with the purpose of presenting a different alternative to the usual consumption of this species of beetle, and highlight the nutritional properties and protein contribution of this variety of insect. The project begins with a characterization of the catzo, detailing its nutritional value, taxonomy, differences between males and females, suppliers and location. Various cooking methods are described such as boiling, baking, steaming, and others, of which the one that best applies to the main product of this project has been chosen: catzo. Likewise, a review of different conservation methods such as refrigeration, freezing, pasteurization, desiccation, etc., is made to determine the one that best applies to this edible insect. Finally, a proposal of fifteen signature recipes is made, in which it is taken as the main and complementary product to the catzo by applying different methods and cooking techniques. Keywords: Catzo, protein, gastronomy, beetle, entomophagy