Propuesta gastronómica de preparaciones de temporada a base de mortiño para la carta del restaurante Mansion Santa Isabella, Riobamba 2013

Abstract

In this research a gastronomic proposal of seasonal preparation of mortiño was announced for the menu of Mansion Santa Isabella restaurant, by developing a guide written revealing this Andean product. We worked with a sensory evaluation of entrances, strong plates and desserts in a non-probability group carried 30 people, applying a test of acceptability to determine which preparations had greater acceptance in terms of the foods tested, according to this test, it was established that mortiño cannelloni were within the entrances with more acceptance with a 363,34% / 600%, the pork in mortiño barbecue was within the strong plates with an overall result of 390% / 600%, and the mortiño tiramisu within the desserts had a better overall result of 373,35 / 600%. At the conclusion of this final proposal a cooking methods guide based on mortiño was developed for transformation and gastronomic preparations. It is recommended to spread the gastronomic proposal based on mortiño providing its organoleptic characteristics, and in this way publicize its consumption in the sierra region through its selling in Mansion Santa Isabella Restaurant.