Conservación de la Salsa Básica Demi – Glace Mediante Sustitución de Aditivos Alimentarios por Técnicas de Cocción

Abstract

In the present work of investigation, the conservation of the basic sauce Demi-Glace was proposed by means of substitution of alimentary additives through cooking techniques, the production of it was carried out in the workshops of the School of Gastronomy of the Faculty of Public Health - ESPOCH, consisted in the elaboration and microbiological analysis of the finished product. The 4 culinary techniques that were best adapted for the conservation of the basic Demi-Glace sauce were: Poached, Stewed, Baked and Boiled. By means of microbiological analysis of 5.10 and 15 days of preservation of the sauce, the consumption time was established, and the boiling technique was found to present 100 CFU / ml of coliforms, molds and yeasts 70 UPC / ml and aerobic mesophilic 60 REP / cm3. The oven roasting technique is suitable for consumption within the 15-day range. The correct use of oven roasting techniques is recommended because microorganisms that deteriorate the sauce do not proliferate, it is also the one that presents a level of acceptability.