Tres entradas de mariscos o pescados incorporando el taxo
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Date
2024
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Publisher
PUCE - Ibarra
Abstract
En Ibarra, el consumo de alimentos sigue un orden que incluye una entrada como parte fundamental del menú. Este proyecto integrador se centra en la innovación gastronómica mediante la incorporación del taxo (Pasiflora cumbalensis) en tres entradas de mariscos o pescados. El objetivo general fue desarrollar estas entradas, explorando las propiedades nutricionales del taxo y su armonía con mariscos o pescados, para crear propuestas culinarias competitivas en el mercado local. Los objetivos específicos incluyeron investigar las propiedades del taxo, desarrollar y estandarizar recetas, y evaluar su aceptación a través de degustaciones. La metodología utilizada fue de carácter experimental, enfocada en el desarrollo de nuevas propuestas gastronómicas. Se realizaron pruebas con diferentes combinaciones de taxo y mariscos o pescados, registrando las variaciones en sabor, textura y presentación. Además, se realizaron entrevistas a expertos en gastronomía para obtener retroalimentación sobre las preparaciones. Los resultados mostraron que el taxo, combinado con mariscos o pescados, ofrece un equilibrio interesante entre dulzura y acidez, mejorando el perfil de sabor de las entradas desarrolladas. Las preparaciones fueron bien recibidas en las degustaciones, destacándose la frescura y el carácter innovador de las propuestas. Se concluye que la incorporación del taxo en la gastronomía local no solo rescata un fruto andino, sino que también ofrece una nueva perspectiva para la innovación en la cocina ecuatoriana, con potencial para atraer a consumidores en busca de experiencias culinarias novedosas.
In Ibarra, food consumption follows an order that includes an entrée as a fundamental part of the menu. This integrative project focuses on gastronomic innovation through the incorporation of taxo (Pasiflora cumbalensis) in three seafood entrees. The general objective was to develop these entrees, exploring the nutritional properties of taxo and its harmony with seafood, in order to create competitive culinary proposals in the local market. The specific objectives included investigating the properties of taxo, developing and standardizing recipes, and evaluating their acceptance through tastings. The methodology used was experimental, focused on the development of new gastronomic proposals. Tests were carried out with different combinations of taxo and seafood or fish, recording variations in flavor, texture and presentation. In addition, interviews were conducted with gastronomy experts to obtain feedback on the preparations. The results showed that taxo, combined with seafood or fish, offers an interesting balance between sweetness and acidity, improving the flavor profile of the entries developed. The preparations were well received in the tastings, highlighting the freshness and innovative character of the proposals. It is concluded that the incorporation of taxo in local gastronomy not only rescues an Andean fruit, but also offers a new perspective for innovation in Ecuadorian cuisine, with the potential to attract consumers in search of novel culinary experiences.
In Ibarra, food consumption follows an order that includes an entrée as a fundamental part of the menu. This integrative project focuses on gastronomic innovation through the incorporation of taxo (Pasiflora cumbalensis) in three seafood entrees. The general objective was to develop these entrees, exploring the nutritional properties of taxo and its harmony with seafood, in order to create competitive culinary proposals in the local market. The specific objectives included investigating the properties of taxo, developing and standardizing recipes, and evaluating their acceptance through tastings. The methodology used was experimental, focused on the development of new gastronomic proposals. Tests were carried out with different combinations of taxo and seafood or fish, recording variations in flavor, texture and presentation. In addition, interviews were conducted with gastronomy experts to obtain feedback on the preparations. The results showed that taxo, combined with seafood or fish, offers an interesting balance between sweetness and acidity, improving the flavor profile of the entries developed. The preparations were well received in the tastings, highlighting the freshness and innovative character of the proposals. It is concluded that the incorporation of taxo in local gastronomy not only rescues an Andean fruit, but also offers a new perspective for innovation in Ecuadorian cuisine, with the potential to attract consumers in search of novel culinary experiences.
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Keywords
Taxo, Mariscos, Innovación gastronómica