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CHICHARON MUSHROOM SECRET REVEALED | HOW TO MAKE CRISPY MUSHROOM CHICHARON

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. Enjoy!

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)
Options
BBQ
Garlic
Sour Cream
Chili
Plain Salted
Etc

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 (5″x 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

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Source: https://www.bangkokpe.com/

Watch more video Food: https://www.bangkokpe.com/food/

 

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