Estudio de la influencia de tres concentraciones de carne de cordero (Ovis orientalisaries) y champiñón (Agaricus bisporus), con almidón de maíz Zzea mays) y fécula de yuca (Manihot esculenta) en la elaboración de un embutido botón parrillero, en la provincia de Cotopaxi, cantón Latacunga, en el periodo 2014-2015
The research topic looks for taking advantage of lamb, closing the production cycle because it is a food that contains protein vitamin B6, B12, iron, phosphorus and zinc. The white mushroom is an edible food that is not consumed in our country, it has proteins, vitamins, minerals, low in fat. In add...
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| Formato: | bachelorThesis |
| Idioma: | spa |
| Publicado em: |
2016
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| Assuntos: | |
| Acesso em linha: | http://repositorio.utc.edu.ec/handle/27000/3273 |
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Adicionar Tag | Resumo: | The research topic looks for taking advantage of lamb, closing the production cycle because it is a food that contains protein vitamin B6, B12, iron, phosphorus and zinc. The white mushroom is an edible food that is not consumed in our country, it has proteins, vitamins, minerals, low in fat. In addition it proposes the production of a sausage as an alternative consumption, giving an addition value and thinking in a circular economy. This research determines the influence of three concentrations of lamb (Ovis orientalisaries) and mushroom (Agaricus bisporus), with corn (Zea mays) and yucca (Manihot esculenta) starch in the production of a sausage grill. The process for making the sausage grill is the following: the ingredients are crushed into the cutter until has a uniform pasta, which it stuffs, smokes, cooks, chills, stores, controlling the critical points and applying BPM, BPH, to have a quality product…. |
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