Técnicas de cocción al vapor: seco, húmedo, baja y alta presión, aplicadas a los pescados grasos, semi-grasos y magros

Abstract

This study makes prospecting to the application of the techniques of steaming to the fatty fish, semi fatty and lean because of that, these are the three major groups in that are divided the fish, taking into account that the production and consumption of the same this is of great importance in our country.

By what would merge the great diversity of fish with the techniques of steaming as existing would be: dry steam at low pressure, wet steam at high and low pressure, cooking in papillot and vacuum. In addition to creating recipes easy and innovative to achieve present to the public in a way that is practical and simple application of this technique and so to publicise and expand its use, and thus also of the fish due to the large fish production that exists in Ecuador.