Propuesta gastronómica con la utilización de especias nativas ancestrales en embutidos especiados en la provincia de Pastaza 2013

Abstract

This research was carried out for the gastronomic use of native plants from Pastaza, in a proposal to make spicy sausages due to their odor and flavor. For this proposal, it was necessary to apply and acceptance test for the sixth level students of gastronomy. In the formula for each sample, the following spice percentages were show: 60g of María Panga or Santa María equivalent to 1.48% in the formula, 62 g of wild Anise equivalent to 1.90% in the formula, and 65g of wild garlic equivalent to 1.99% in the formula of 3260g, and a total of: pork 2000G, beef 1000g, fat 100g, salt, 60g pepper 20g, and the percentages previously mentioned for each spice. The sausage samples were put under a bromathologycal analysis which determined the presence of carbohydrates, protein, fiber, and ashes of the most accepted products. In addition, the micro biological analysis was also carried out to determine pathogenic agents such as: Aerobic mesophilic, Total coliforms, Escherichia coli, and Staphylococcus aureus; this based on INEN 1338:2010Ecuadorian Norm Second Revision. For the gastronomic proposal it was necessary to make into account the percentages determined by the samples resulting in flavorful preparations. It is recommended to consider the dehydration temperature of the spices 40 o C for 3 hours in an oven.