Elaboración de picles a partir de la flor de agave (Agave Americana .L) en vinagres naturales aromatizados para elaboración de guarniciones en ensaladas calientes y frías

Abstract

The present research was carried out to make pickles from pin agave flower as main objective at the Escuela Superior Politecnica of Chimborazo, in the public Health Faculty, at the Gastronomy School. Vinegar chosen was flavored with spices 4% aromatization of simple techniques, vinegar temperature rises to 35oC flavored coupling between vinegar and spices; then, for the subsequent maceration in the dark place for 15 days between 10 and 12oC temperature. After that, it was performed different formulations from fruits, spices and agave flower of which two had more acceptance. An acceptability test conducted on the students from 4th semester B School of gastronomy in the Technology Supply subject by a coupling of pickles and chopped in different garrisons. Microbiological analyzes were performed by planting poured into plate, most probable number in facilities, on-side laboratory where results SAQMIC guaranteed a product suitable for human consumption, that it meets standards required in the production of canned within the rules INEN 765. 1529-8. 1529-10:98. Finally, As resulted button agave flower is suitable for the preparation of canned or pickles, a potential variant when the production of hot and cold side dishes in the dining.