Aplicación de métodos y formas de cocción a carne de alpaca para el desarrollo de recetas de autor

Abstract

This intervention Project aims to apply methods and ways to cooking on alpaca meat for the development of author recipes, the aim is to present an alternative to the usual consumption of beet and pork and highlight the nutritional properties and protein contribution of this variety of camelidae. The paper begins whit a characterization of the alpaca, detailing its origins, classification, benefits of this consumption, and its historical relevance in Andean countries such as Colombia, Bolivia, Peru and Ecuador. Methods of food cooking and preservation from times before the colony are described, such as roasted, fermented, boiled, soaked and sun-dried, a technique that has been applied to the alpaca is charqui, which consist in a process of dehydrating meat for later consumption , reaching down to the most commonly used at present, such as poached, fried, sautéed, braised, steamed and others; and at the same time preservation techniques such as vacuum packaging, pickles, curing, scalding, protective atmospheres, etc. Finally, 20 author recipes are proposed, where alpaca meat cuts are taken as the main product applying different cooking techniques.