Elaboración de chicha de quinua y de banano para su aplicación como ablandadores de cortes duros de res y borrego

Abstract

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.