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“Julia Hill O'sullivan” Seminario UNIVERSIDAD DR. JOSÉ MATÍAS DELGADO FACULTAD DE AGRICULTURA E INVESTIGACIÓN AGRÍCOLA “JULIA HILL O’SULLIVAN” SEMINARIO DE INVESTIGACIÓN TEMA: " ESTUDIO NUTRICIONAL DE SOPAS TIPICAS AUTOCTONAS CONSUMIDAS EN EL PAÌS” PRESENTADO POR: BR. HERBERT FRANCISCO AGUILAR ULLOA BR. ASTRID CECILIA SOLÒRZANO ARÈVALO ASESOR: ING. JUAN MANUEL PÉREZ PARA OPTAR AL GRADO DE: INGENIERO AGROINDUSTRIAL INGENIERO EN ALIMENTOS ANTIGUO CUSCATLAN, JUNIO 2011. INDICE GENERAL. CAPÍTULO I. REVISIÓN DE LA LITERATURA. .......................................................... 1 1.1. Generalidades de las sopas de El Salvador............................................................ 1 1.2. Definición ....................................................................................................................... 1 1.3. Características .............................................................................................................. 1 1.4. Clasificaciòn de las Sopas. ......................................................................................... 2 1.4.1. Según su Densidad .................................................................................................. 2 1.4.1.1.Sopas Claras o Livianas. ....................................................................................... 3 1.4.1.2.Sopas Ligadas o Cremas ...................................................................................... 3 1.4.1.3. Cocidos, Potajes .................................................................................................... 3 1.4.2. Según su Temperatura ............................................................................................ 3 1.5. Beneficios de la Sopa. ................................................................................................. 3 1.6. Historia de la Sopa ....................................................................................................... 4 CAPITULO II. METODOLOGIA. ....................................................................................... 7 2.1.Recopilacion de Informaciòn General y Especifica ................................................. 7 2.2.Toma de Fotos............................................................................................................... 8 2.3.Obtencion de Muestras. ............................................................................................... 8 2.4. Elaboraciòn de Tablas Nutricionales de las Muestras Recolectadas .................. 8 CAPITULO III. DISCUCIÒN Y RESULTADOS .............................................................. 9 3.1. Clasifiaciòn de Sopas en Estudio. ............................................................................. 9 3.1.1.Densidad. .................................................................................................................... 9 3.1.2.Claras o Livianas........................................................................................................ 9 3.1.3.Sopa de Res .............................................................................................................. 9 3.1.3.1.Importancia Gastronómica .................................................................................... 9 3.1.3.2.Instrucciones de Elaboraciòn..............................................................................10 3.1.3.3.Etiqueta Nutricional (Sopa de Res) ...................................................................12 3.1.4.Sopa de Mondongo ( Patas)................................................................................13 3.1.4.1.Historia ...................................................................................................................13 3.1.4.2.Importancia Gastronómica ..................................................................................14 3.1.4.3.Instrucciones de Elaboraciòn..............................................................................15 3.1.4.4..Etiqueta Nutricional (Sopa de Mondongo) ......................................................18 3.1.5.Sopa de Cola de Buey. .........................................................................................19 3.1.5.1.Historia. ..................................................................................................................19 3.1.5.2.Importancia Gastronómica. .................................................................................19 3.1.5.3.Instrucciones de Elaboraciòn..............................................................................20 3.1.5.4.Etiqueta Nutricional (Sopa de Cola de Buey). .................................................22 3.1.6. Sopa de Posta Negra de Res .............................................................................23 3.1.6.1.Historia. ..................................................................................................................23 3.1.6.2. Importancia Gastronómica .................................................................................23 3.1.6.3.Instrucciones de Elaboraciòn..............................................................................24 3.1.6.4.Etiqueta Nutricional (Sopa de Posta Negra de Res) ......................................26 3.1.7. Sopa de Garrobo ...................................................................................................27 3.1.7.1.Importancia Gastronómica. .................................................................................27 3.1.7.2.Instrucciones de Elaboraciòn..............................................................................28 3.1.7.3.Etiqueta Nutricional ( Sopa de Garrobo)...........................................................30 3.2. Ligadas o Cremas. .....................................................................................................31 3.2.1Sopa de Arroz Aguado con Chipilin ..................................................................31 3.2.1.1.Historia. ..................................................................................................................31 3.2.1.2.Importancia Gastronómica ..................................................................................32 3.2.1.3.Instrucciones de Elaboraciòn..............................................................................32 3.2.1.4.Etiqueta Nutricional (Sopa de Arroz Aguado con Chipilin) ............................34 3.2.2. Sopa de Chorizo con huevo...............................................................................35 3.2.2.1Importancia Gastronómica ...................................................................................35 3.2.2.2.Instrucciones de Elaboraciòn..............................................................................36 3.2.2.3.Etiqueta Nutricional ( Sopa de Chorizo con Huevo) .......................................38 3.3. Cocidos o Caldos. ......................................................................................................39 3.3.1Sopa de Mariscos. ..................................................................................................39 3.3.1.1.Importancia Gastronómica. .................................................................................39 3.3.1.2. Instrucciones de Elaboraciòn. ...........................................................................40 3.3.1.3. Etiqueta Nutricional ( Sopa de Mariscos) ........................................................42 3.3.2 Sopa de Gallina India. ...........................................................................................43 3.3.2.1Importancia Gastronómica ...................................................................................43 3.3.2.2.Historia ...................................................................................................................43 3.3.2.3.Instrucciones de Elaboraciòn..............................................................................45 3.3.2.4.Etiqueta Nutricional (Sopa de Gallina India) ....................................................47 3.3.3. Sopa de Pollo .........................................................................................................48 3.3.3.1 Importancia Gastronómica ..................................................................................50 3.3.3.2.Historia ...................................................................................................................49 3.3.3.3.Instrucciones de Elaboraciòn..............................................................................50 3.3.3.4.Etiqueta Nutricional (Sopa de Pollo)..................................................................52 3.3.4Sopa de Pitos con Frijoles. ..................................................................................53 3.3.4.1.Inportancia Gastronómica. ..................................................................................53 3.3.4.2.Historia. ..................................................................................................................53 3.3.4.3.Instrucciones de Elaboraciòn..............................................................................54 3.3.4.4. Etiqueta Nutricional ( Sopa de Pitos con Frijoles)..........................................56 3.3.5. Sopa de Mora.. .......................................................................................................57 3.3.5.1.Importancia Gastronómica. .................................................................................57 3.3.5.2. Instrucciones de Elaboraciòn . ..........................................................................58
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