Estudio de los herbajes nativos de la ciudad de Riobamba, para la producción de cremas espirituosas aplicadas a la gastronomía

Abstract

This native herbal study was performed with aim of developing spirituous creams, by maceration of cane brandy, glucose, purified water, species, plants. Which allowed to know the different herbs produced in the rural areas of Riobamba, specifically in the community of San José de Gaushi, Calpi parish. The plants that were used are: Cedrón, lemongrass, llanten, Melissa, celery, parsley, dill and nettle. For the execution of this process a descriptive study was undertaken in which the raw material was investigated for the conformation of the creams, plus preparation and conservation. Was also asked about their characteristics of plants trough information collected by ERPE. Likewise a field study for the actual appearance. Using a cupping sample base on an average sample of 28 students of seventh Semester of the Dining School from ESPOCH, considering that in that academic level, they have knowledge of oenology and mixology. According to the results obtained by means of cupping, the creams with greater acceptability were Cedrón, lemongrass, celery, with a percentage higher than 70% thus giving to know that are optimal for use in both the kitchen and mixology.