Línea de salchichas artesanales a través de proteínas de distintos géneros, vegetales frescos, especias y sin preservantes

Nowadays, the time that people dedicate to the preparation of different food recipes is scarce due to work or the diverse daily activities that take more and more of their free time. It is important to eat well healthy and natural products that contain nutritional properties. Changing dietary habits and reducing the time that people used to spend on eating affects adversely our digestion. This project contemplates the elaboration of artisanal sausages with alternative proteins like leguminous, combined with cereals, fresh vegetables and species. As a result of the development of this product you get a healthy sausage for the human being as well as for the environment. The sausage industry in Ecuador is limited to the elaboration of animal protein sausages and there are just few alternatives with a different and healthy concept. The sausage that I propose will be prepared under strict quality and hygienic standards, and its nutritional value will be increased thanks to the amount of protein obtained from legumes and cereals it is made from. There will be a recipe book for the production of 5 homemade sausages, explaining the process step by step, starting from the milling process to the last step that corresponds to the vacuum packing. With a weight of 50g-100g, wrapped in synthetic, low-fat gut and the use of diverse cooking techniques that will obtain an outstanding flavor for the final product. The objective of creating a vegetarian sausage is to encourage the consumption of legumes and vegetables through a product that provides the required proteins for the human body and represents an innovative and natural alternative.