Propuesta de elaboración de fermentos naturales a base de frutas del cantón Paute para aplicar a cortes de carne de cerdo

Abstract

Paute Canton is know for being a Paradise of flowers and fruits. The majority of its population Works on the product of fruits; this is why, this intervention Project analyzes the main characteristics of five regional fruits such as apples, peaches, pears, reina claudias, and saxumas. These are the base of the products to be made.

The first part of the Project tackles the cultivation, production, composition and organoleptic characteristics of the fruits mentioned above. Besides, the diferent forms of preparing and acetic and lactic fermentation will be described to know to conserve fruits for long periods of time and be able to have them in different pork cuts, techniques, and culinary preparations raising importance and openness to fruits from a gastronomic perspective.

At the end of the project, products will be exposed to a focus group and tasted by them to obtain critiques and results of the recioes previously worked to have data sheets and finished products ready to be applied in different preparations.