Aplicación de métodos de cocción para elaborar una propuesta gastronómica con base en la rana toro

Abstract

Abstract The Bullfrog was introduced in Ecuador 30 years ago, because it is an exotic, tender ingredient, recommended in different diets for diabetics, people with overweight and because in the Ecuadorian Oriente region there are optimal conditions for its development. In the first chapter a biochemical and nutritional analysis was performed, as well as a field visit to know when the product is ready for consumption; how production is from the time of fertilization up to distribution and the reasons for its commercial value. The second chapter discusses how to optimize its nutritional levels and in turn provide more options for traditional cooking; to improve its sales and exports. The third chapter analyses recipes for the elaboration of a gastronomic proposal of 15 different dishes, validated by culinary professionals, on February 10, 2020, the following sensory attributes: color, presentation, creativity, textures, flavor and aroma; the results were approved by the tasting group. It was evident through this study that the product is not very well received within the local market, however it is highly appreciated by foreign customers, the expectation is that after presenting this varied gastronomic proposal, its consumption in the country will increase.