Description

CRISPY METHOD OF OYSTER MUSHROOM (Oyster mushroom)

Invention Engineering
The present invention relates to the preparation of crispy
oyster mushrooms. More specifically, the present invention
relates to a method of making crispy from oyster mushrooms to
enhance the taste and content of the crispy. This invention
seeks to overcome the problem of processing food from oyster
mushrooms into foods that are less attractive to the public.
The main function of this crispy oyster mushroom is to
regulate the body's metabolism, aid digestion and increase
immunity.

Invention Background
Oyster mushrooms are used to make crispy products. Crispy
processing is one way to increase the use value of oyster
mushrooms. One form of processing that can be used as an
alternative is processed into functional food in the form of
functional crispy oyster mushrooms.
Functional crispy is one type of crispy that has benefits
for increasing the metabolism of the human body, strengthens
the physique, is comfortable to eat and is suitable for people
of all ages and can increase immunity.
In the Patent number CN103232923A, the present invention
discloses a flavored rice wine containing oyster mushroom and
coffee. The flavored rice wine containing oyster mushroom and
coffee penetrates the taste of traditional rice wine, has a
sweet and delicate aroma and has very high health value, a
variety of vitamins and minerals. While in the Patent No.
CN101731420A, this invention belongs to the technical field of
food processing technology and in particular relates to the
method of processing white oyster mushrooms.

Invention Brief
This finding aims to produce crispy from oyster
mushrooms. The main function of this crispy oyster mushroom is
to regulate the body's metabolism, aid digestion and increase
immunity.

Full Description of the Invention

 It is an object of the present invention to find a
composition for making crispy oyster mushrooms.
The first aspect of the present invention is a method of
making crispy from oyster mushrooms as much as 200-300 grams,
preferably 250 grams then wash clean and cut into small
pieces, 1-5 cloves of garlic that have been crushed,
preferably 2 cloves of garlic finely, 1-10 grams of salt,
preferably 7 grams of salt, 1-10 grams of powdered broth,
preferably 5 grams of ground broth, and 1-8 grams of ground
pepper, preferably 5 grams. After that mix the oyster
mushrooms with the spices that have been prepared, then let
stand for 20-40 minutes, preferably 30 minutes.
After that prepare 10-20 grams of tapioca flour coating,
preferably 15 grams and 40-45 grams of cornstarch, preferably
42 grams. Next, add 1-5 eggs, preferably 2 eggs, mix well then
mix with the oyster mushrooms that have been set aside. Coat
the oyster mushrooms with the coating flour.
Frying process heat cooking oil over medium heat with oil
temperature of 150-180 C°, more preferable 170 ºC. Enter the
oyster mushrooms that have been coated with flour coating. Fry
for 5-10 minutes, preferably 5 minutes until golden brown,
remove and drain.