Processamento de coxinha de carne suína com molho barbecue
The food market in Brazil is widely diversified and has constant innovations and is being increasingly contemplated with novelties from the fusion of Brazilian and foreign cuisine. Coxinha is a product of great popular appeal in Brazil and has been popularized in different versions. Salty snacks...
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| Formato: | bachelorThesis |
| Idioma: | pt_BR |
| Publicado em: |
Universidade Federal do Rio Grande do Norte
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| Endereço do item: | https://repositorio.ufrn.br/handle/123456789/46431 |
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| Resumo: | The food market in Brazil is widely diversified and has constant innovations and is being
increasingly contemplated with novelties from the fusion of Brazilian and foreign cuisine.
Coxinha is a product of great popular appeal in Brazil and has been popularized in different
versions. Salty snacks are already considered a fundamental part of food at children's festivities
and are also popular with people of all ages. This work aimed to elaborate and study the
production process of a product that unifies Brazilian cuisine with a foreign product that has
been gaining popularity in the country, which is pork with barbecue sauce. The development of
this product has the characteristic of producing a different flavor than the common one, with
the appeal of comfort food, which is the type of food characterized by awakening comfort and
well-being in those who consume it. The pork stuffing with barbecue sauce breaks the current
pattern of chicken stuffing, generating a harmonic and different flavor than usual. The work
includes a literature review of coxinha, its ingredients, description and flowchart of processes,
production stages, layout of the production process area, economic analysis of the product and
production process, a brief prognosis of the mass and energy balance and final considerations.
With the price of R$20.00 per 360-gram package, the amount obtained will be applied to expand
production, expand sales and maintain the production structure. |
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