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

Abstract

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.