Aplicación de técnicas de cocción como horneado, fritura, charcutería y asado a la carne de borrego en recetas de comida rápida internacional

Abstract

Sheep since prehistory has been an animal of great utility for humans, since it provided food, shelter and companionship, such were the benefits that man decided to tame it. With the migratory journeys of the ancient civilizations, sheep is distributed until reaching Latin America, including Ecuador, thanks to the trips of Columbus. Nowadays, you can find about 1500 breeds of sheep scattered in different areas, from the arid deserts to the Andean moors. In Ecuador there is the Creole race as a result of a genetic deterioration of the churra and merina races. For this reason, sheep meat, borrego as it is also known, is not very appealing. This work aims to publicize the possible reasons why sheep meat is not consumed, in relation to other red meats, and propose methods of precooking and cooking in order to encourage its use in different international fast-food dishes. All this through own knowledge, bibliographic research, interviews, field research and experimentation that will result in ten fast food dishes using techniques such as: roasting, charcuterie, frying and baking. Keywords: Sheep. Fast food. Borrego. Cooking techniques. Creole breed