Crispy chicharon mushroom secret revealed how to make
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video description
Rating: 4; Vote: 2
This is a tutorial on how to make mushroom chicharon or crispy mushroom for food business. This recipe of mushroom chicharon has a shelf life of up to 6 months or more and we can achieve that with proper cooking technique and deoiling process.
Super delicious and healthy! This is vegetarian version of our favorite chicharon.
Yield: 9 Packs (80g/pack)
Ingredients and Prices
1 1/2 kg Brown Oyster Mushroom = 225
200g All Purpose Flour = 12
200g Tapioca Starch/Cassava Starch = 10
2 tbsp Ginisa Mix = 10
(or you can use chicken powder if not available)
1 tbsp White Pepper Powder = 5
1 tbsp Iodized Salt = 1
Flavoring
4 tbsp Cheese Powder = 20
(you can use other seasonings of your choice)
1 1/2 Liters Vegetable Oil = ( 50 for 1/2 L consumed)
(after frying you will end up with more or less 1 liter oil which is reusable)
Packaging
9 pcs Stand Up Pouch Plastic (5x 9) = 3/pc ( 27 total)
Total Ingredient Cost = 333
Packaging = 27
Other Expenses = (water, gas, labels etc) = 50
Total Expenses = 410
Suggested Retail Price = 120 per 80g Pack
(based on market price)
Gross Revenue = 1080
Total Potential Profit = 74/pack
You can sell this for distributor price of 80 to 90 pesos per packs Date: 2020-05-15
