Desarrollo de un sazonador a base de mariscos para uso culinario
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2016-10
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Universidad de Guayaquil, Facultad de Ingeniería Química
Resumen
En la actualidad, en el mercado Ecuatoriano existen muchas variedades de concentrados, caldos, fondos, sopas etc. De diferentes variedades ya sean de aves o de res, pero no encontramos un sazonador de mariscos que aporte con las necesidades que tienen las amas de casas y las altas cocinas para la elaboración de recetas a bases de mariscos, ya que este producto nos contribuye mucho aportar sabores a mariscos. En nuestra cocina local estamos saturados de comida chatarra con exceso de frituras, azúcar, sal y mucha condimentación que es dañina para nuestra salud que a corto y largo plazo es el resultado de enfermedades que se ven en la actualidad, como es la diabetes, infartos, colesterol etc. El sazonador de mariscos será elaborado con camarón, ostión y una variedad de vegetales que se ha designado con el nombre Mirepoix y Bouquet garni que son un conjunto de vegetales y hierbas que le aportaran un agradable sabor y un aroma a producto fresco. Se realiza la experimentación utilizando las estas proporciones de mariscos como variables independientes, luego de desarrollar y evaluar el prototipo, se realiza un análisis sensorial para determinar la aceptación del producto, finalmente se realiza la propuesta del sazonador y los respectivos análisis físico químicos,
microbiológicos, empaque y los costos del producto (Andrade, 2016).
Currently, in the Ecuadorian market, there are many varieties of concentrates, stocks, funds, soups etc. Of different varieties already are of birds or of beef, but not found a seasoning of seafood that contribution with them needs that have them housewives of houses and them high kitchens for the preparation of recipes to bases of seafood, since this product us contributes much provide flavors to seafood. We are saturated with junk food with excess fried foods, sugar, salt and much flavoring that is harmful to our health that short and long term is the result of diseases that are currently in our local cuisine such as diabetes, heart attacks, cholesterol etc. Seafood seasoning will be made with shrimp, oysters and a variety of vegetables that have been designated with the name Mirepoix and Bouquet garni which are a set of vegetables and herbs that provide you a pleasant taste and an aroma of fresh, delicious product for the palate. (Andrade, 2016)
Currently, in the Ecuadorian market, there are many varieties of concentrates, stocks, funds, soups etc. Of different varieties already are of birds or of beef, but not found a seasoning of seafood that contribution with them needs that have them housewives of houses and them high kitchens for the preparation of recipes to bases of seafood, since this product us contributes much provide flavors to seafood. We are saturated with junk food with excess fried foods, sugar, salt and much flavoring that is harmful to our health that short and long term is the result of diseases that are currently in our local cuisine such as diabetes, heart attacks, cholesterol etc. Seafood seasoning will be made with shrimp, oysters and a variety of vegetables that have been designated with the name Mirepoix and Bouquet garni which are a set of vegetables and herbs that provide you a pleasant taste and an aroma of fresh, delicious product for the palate. (Andrade, 2016)
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Mariscos, Camarón, Ácidos grasos, Concentrado