Propuesta gastronómica, a base de hongos ostra (Pleurotus Ostreatus) para promover el consumo, Riobamba 2014

Abstract

Oyster mushrooms are originating in Asia, contains high values of nutrients, by this act study. The objective of the research was to develop a gastronomic offer based on the fungus oyster, to promote consumption in Riobamba city. The methodology used in the research was exploratory, descriptive type, the design was not experimental, where arises new alternatives of preparations of fungi oyster, which were determined by the criterion of experts. It is conducted a sensory evaluation to the oyster mushroom, with the application of a technical sheet where it was determined a 80% in pleasant aroma, a 60% of sweet flavor, whit 50% mechanical in nature secondary fragile, and 90% indicated that is composition is wet. The cooking method feasible with a 40% for the oyster mushrooms in cooking is dry, with a 45% a favorable court sticks, the 60% make sure that the reliable temperature to preserve the organoleptic characteristics of the fungus is of 60°C to 70°C. Professionals determined that must be applied to dishes strong whit 40% and 30% of acceptance in sauces, main dishes-meat with 50%, followed by vegetables with a 30%, and the sauce on the basis of funding whit 50%, followed by the salsa to dairy based with a 30%, which was developed a cookbook, and some of the recipes a test was conducted to demonstrate the acceptability 87.5% whit a I like much.