PH22020050236U1 - A composition for oyster mushroom ice cream cone - Google Patents

Abstract

The present technology relates generally to a healthy snack. It further relates to a production of a healthy dessert using oyster mushroom. The present utility model producing mushroom ice cream cone comprising of 110 g of dry oyster mushroom, « cup brown sugar, 1 tbsp vanilla syrup, 214 g all-purpose flour, 1 pc. egg, 5 g baking powder, 5 mL vanilla extract, 341 g refined sugar, 114 g unsalted butter, and 240 mL full cream milk. The process of producing the mushroom ice cream cone comprises the steps of: cooking the dry mushrooms in boiling water; adding sugar and vanilla extract to the boiling water to remove any unpleasant taste; cooking the mushrooms for 20 minutes until edible; pureeing the mushrooms using food processor; measuring all the ingredients; combining all ingredients; mixing very well the ingredients; cooking the mixture in a cone maker; The mushroom ice cream cone weighs 5 g.