Propuesta gastronómica para el manejo del hongo ostra (Pleurotus Ostreatus) para su utilización en la cocina, Riobamba 2019

Abstract

The objective of this research project was to apply different methods of cooking for a time and temperature determined by wet, dry and grease route to the mushroom, in order to identify the organoleptic characteristics. A study showed that, in cooking methods such as: in the oven in 20 minutes has a percentage of water loss of 71%, grilled in 15 minutes a percentage of decrease of 92%, grill in 15 minutes a drop of the water quantity of 75% and microwave 5 minutes a drop of water of 95%, altering its organoleptic characteristics drastically making it hard (dry) and bitter taste. All of them have a percentage of volume gain by the wet route, except methods: steamed that do not have a percentage of loss or gain and better preserve the organoleptic properties. On the other hand, the confit process reaches in 10 minutes a percentage of water gain of 89% and in 20 minutes loses 4% of liquid this is a conservation method for later use. By fat route all present percentage of loss, the most average is frying in 5 minutes with 73%. By dry route the product subjected to high temperatures has drastic changes in taste becoming bitter, in this way it is concluded that the most favorable process to take advantage of the taste of the mushrooms, according to results obtained through the application of cooking techniques is wet and fat. Therefore, it is recommended to take care of time and temperature in the dry way so as not to alter the organoleptic characteristics of the product and in moist and greasy routes; it should take into account the characteristics of the cooking medium.