Aplicación de técnicas culinarias para elaboraciones gastronómicas a base de cachama (colossoma macropomun) producida en la provincia de Pastaza, 2014

Abstract

This paper aims to implement culinary techniques using the cachama, a fish source in the province of Pastaza where the product is not profit, currently only frying techniques, steam and grill are applied, therefore through the Ministry of Agriculture, Livestock, Aquaculture and Fisheries (MAGAP) currently provides assistance to farmers with the aim of boosting the country's productive skills. This project was developed under guidance of culinary techniques used largely in food and beverage establishments known in the province of Pastaza, with tasting at the School of Gastronomy of ESPOCH to persons skilled in the art to apply: as technique stir 80 % boiled 80%, fry 70%, followed by technical steam, poached, poached with 60% and end below the technique of marinating with 40%, taking into account the characteristics of the product and the effectiveness of the cooking technique. As a result of this work, a gourmet recipe was made with a range of products thus obtaining a better presentation to increase consumption of pacu, serving as a guide to incorporate the fish into new processes, methods, techniques and recipes of culinary development that will serve as attraction and support of this research. It is recommended to continue this kind of research to improve the economy of the native people of the province of Pastaza.