Propuesta de aplicación de técnicas de conservación del mortiño, capulí y mora silvestre para la elaboración de postres de autor

Abstract

This intervention Project is the study of seasonal characteristics of products like capulí (prunus capulí), mortiño (bilberry) and mora silvestre (wild blackberry). The studied features are harvest time, types of trees and products, nutritional properties and their traditional and current applications in the kitchen. This is done to apply conservation techniques with the purpose of extending their shelf life and to apply already known techniques such as vacuum packaging for the subsequent freezing process, preservation in syrup and dehydration; optimal yet not harmful processes for the products, which allow a better preservation of its organoleptic features. With the products results in those different means of conservation, pastry techniques are applied; traditional and modern, upon which different desserts are prepared from prunus capuli, bilberry and wild blackberry