Elaboración de liba boch ahumado con inclusión de tres niveles de humo líquido (2, 4 y 6%) 2014

Abstract

This research was conducted with the guts and pig fat including liquid smoke in percentages of 2, 4 and 6%, the same was elaborated in the laboratory of experimental cuisine in the School of Gastronomy of ESPOCH. The ideal formula Liba Boch smoked was with an inclusion of 2% liquid smoke, which was performed with the liver, heart, kidney, lungs, spleen and tongue of the pork. The 350g/kg fat, 4g/kg pepper, 5g/kg of oregano, thyme and cumin, 25g/kg of salt, 10g/kg of onion powder, 15g/kg of garlic and pepper, 30 ml of olive oil, 2% liquid smoke and 2.5 m of natural casing. Subsequently vacuum packed for bromatological and microbiological analysis. In the report LB2% (Liba Boch smoked with 2% liquid smoke). It was noted in bromatological analysis 32.74% moisture, 13.92% protein, 26.05% fat, 3.67% ash and comparing with the INEN 1338, the raw and cooked products with the results of research Elaboration scalding shrimp sausages of Gonzalo Iglesias in 2004 is within the set limits. Respect to the microbiological analysis was not found as microbial load as this was used Good Manufacturing Practices (GMP). The acceptability test and sensory evaluation for 30 students of 7th semester at the School of Gastronomy in ESPOCH was applied, in which determined that the formula LB2% obtained 80% acceptance, because the organoleptic characteristics suitable such as: flavor, color, texture and smell; then a cookbook was developed. The final preparations are the clear demonstrationyou can use new and innovative raw materials to expand the options for the consumer.