Elaboración de producto tipo snack a partir de intestino delgado de res

Abstract

This project describes the methods that have been used to encourage the consumption of small intestine "chunchullo", based on previous research. Small intestine It is a viscera that little is consumed by the young population (16 to 23 years of age), becoming more than in a food that is used in the daily routine, in an organic waste. Thus, This research seeks to provide more information that allows you to understand the reason for your low consumption and thus find subsequent solutions with which you can increase its consumption To do this, first, he deepened about where this food comes from thus investigating the functionality of the small intestine in the digestive system of the cow and the pig in life, and its different uses and cooking methods to transform this raw material. Second, knowledge was gained on how to transform it correctly to take advantage of its nutrients and organoleptic properties, and make this a harmless product following the norms found that govern the handling and traceability of this raw material from its extraction until its transformation, thus giving more basis for the creation of a product made of this raw material with which its consumption can be encouraged. To achieve the above exposed, data collection tools were used as surveys conducted the which were analyzed and taken as a basis to propose ways of exploitation.