Identificación de técnicas culinarias a ser aplicadas para preparaciones gastronómicas a base de tilapia (oreochromis nicoticus) en el cantón Santa Clara 2014

Abstract

This research work proposes to identify some culinary techniques to be applied in gastronomic preparations based on tilapia in the Santa Clara Canton, Pastaza province during 2014. A recipe book with these techniques has been designed by applying different culinary techniques as to get acquainted with this fish and to use it in a better way. Tilapia is considered to be very nutritious which contributes to have a better feeding quality. Different techniques were identified when using this product, and they helped to broaded the knowledge about this fish preparation in the above mentioned canton. They have great amount of people breeding tilapia in Santa Clara 10 tilapia recipes were elaborated to be served as entrees or main courses. After that, they were standardized by establishing temperatures and preparation techniques. The recipe book design is attractive and innovative. It includes photographs of the prepared dished along with clear instructions of the most used culinary techniques, cooking times, temperatures, ingredients, presentation and decoration. The culinary techniques that best adapted for the already mentioned preparation were as follows. boiled, poached, bouillon, fried, sauté, steamed, in stew, grilled, gratin, a la papillote, and seared tilapia. It is recommended to diversify the gastronomic offer so that it is attractive for tourists and becoming strength for culture identify and tilapia consumption.