Aplicación de técnicas culinarias y de conservación de la satsuma ciruela (Pronus salicina), reina claudia (Pronus domestica subsp.) y pera (Pyrus communis), para el desarrollo de preparaciones de sal, dulce y bebidas

Abstract

The present project is oriented towards a bibliographic research and laboratory study, focused on the application of culinary techniques and preservation of pears, satsumas and reina claudias cultivated in the parish of San Bartolomé, community of Guanña. Its climate varies according to its altitude as semi-humid, cold-humid. In this sense, this community is a rich bridge with its fertile soil, as it has exotic fruits; because of its climate. A variety of seasonal fruits has been consumed for centuries in the Ecuadorian south, highlighting the reina claudia, satsumas and pears. After a visual analysis, it is verified that the abundance of these fruits, in turn, becomes a territory of waste due to decomposition as they are not harvested, representing a large percentage of loss for the sector since the inhabitants of the area do not have knowledge about how to obtain a greater benefit from them. That is why, in this project, a study was carried out on the application of culinary techniques and preservation methods in these fruits. In such a way that this project is aimed at developing a gastronomic proposal of 20 recipes based on these products grown in the area with the aim of giving a contribution to the community of Guanña: economic, sustainable and valuable.