Vacuum-Fried Oyster Mushroom

Patent Title: Vacuum-Fried Oyster Mushroom

​​Description

The presented technology introduces an innovative approach for consumers, encompassing both children and adults, to savor chips without compromising on health concerns.

Business Potential:

The target demographic for this product encompasses both children and adults in the consumer market, along with local vendors (retailers and resellers), investors, and business market adaptors.

Oyster mushrooms, being the third-largest cultivated mushroom and characterized by their affordability and ease of cultivation, serve as the primary ingredient. A comprehensive market study indicates the profitability of the Vacuum-Fried Oyster Mushroom, presenting a noteworthy 9% return on investment (ROI) within 2.4 years at a 30% markup. Alternatively, a more aggressive approach with a 60% markup yields an impressive 38% ROI within 1.2 years. Prospective partners are assured of a standardized process and technology, accompanied by a dependable support system, to guarantee business success.

Innovative Features and Benefits:

Conventional chips prevalent in the market often exhibit low nutritional value, being deficient in essential vitamins and minerals, and tend to be high in sodium chloride, potentially elevating blood pressure. Moreover, the typical deep-frying process contributes to heightened cholesterol levels due to excessive oil absorption.

This product, the Vacuum-Fried Oyster Mushroom, is made from oyster mushrooms, a variety of mushrooms that offer health benefits such as a good source of fiber, protein, and a variety of vitamins and minerals, among others.

On the other hand, in response to the health risk of deep-frying, an optimized method of preparing chips was used to produce this product. Vacuum frying preserves the integrity and nutritional value of the product as it is operated at lower pressure and temperature. In addition, with this process, the products produced have less oil compared to atmospheric frying.