Aprovechamiento gastronómico del Mapuey Morado

Abstract

After performing the tests with different temperatures and time lapses, a satisfactory dehydration was achieved to achieve optimal storage and preservation of the product, this was done due to the scarcity of the raw material, in this case purple mapuey, with the dehydrated adequate, a series of tests was initiated for its later application in gastronomy. Realized these tests it was decided to implement the mapuey in forms of plates, scales and flour, with these sub products derived from the original dehydrated, which was in sheets, it was possible to prepare cigarette paste, mixture for the elaboration of creps, mixture for the instant elaboration of puree and the flakes can be used as decoration in the confectionery.