[Products Name]  Propolis block, pure propolis, raw propolis

[Specification]  Propolis content 90%,95%

[Gerneral feature]

1. Low antibiotics

2. Low PAHs, can approve to 76/769/EEC/German:LMBG;

3.Organic certified by ECOCERT, according to EOS & NOP organic standard;

4.Pure natural propolis;

5.High content of flavones;

6.Low temperature extracted, retain high activity of all nutritions;

[Packaging]
1. 1kg/aluminum foil bag, 20kgs/carton.

[How to get it]

First, we collect raw propolis from beehives, then extract by low temperature with ethanol. Filter and concentrate, we get the pure propolis block at 90% to 95%.

[Introduction]

Propolis comes from the substance like natural resin, which is collected by the bees from exudates of plants branches and bud the chemical substances of Propolis are found to be various, such as beeswax, resin, incense lipids, aromatic oil, fat-soluble oils, pollen and other organic matter. Studies have shown that the source of propolis resin in material has three types: bees collected plants secreted fluid, secretion in vivo metabolism of bee, and involvement in the process of forming the material.

We can supply Propolis Extract with food-grade and medicine-grade .The raw materiall is came from non-polluting food grade propolis .Propolis extract was made of high-grade propolis. It maintains the propolis effective ingredients during the procedure of extraction under constant low temperature , taking off the useless substances and sterilization.

[Function]

Propolis is a natural product processed by bees mixed with glutinous and its secretion.

Propolis contains more than 20 kinds of useful flavonoids, rich vitamins, enzymes, amino acids and other microelements, etc. Propolis is called “purple gold” owing to its valued nutrients.

Propolis can remove free radical, lower blood sugar and blood fat, soften blood vessels, improve micro-circulation, enhance immunity, anti-bacteria and anti-cancer.

Here at the Kenmore Live Studio Chef Cory Morris of Mercat a la Planxa demonstrates how to prepare Oaxacan Mole Wrapped Duck Confit Enchiladad, with Queso Requeson and a Pumpkin Seed and Raisin Escabeche. Watch to learn how to prepare mole in a unique way that you’ve probably never seen done before!

Click the “Like” button to become our fan at https://www.facebook.com/Kenmore to see the rest of the show and find other recipe videos, full shows, and more.

Recipe: Oaxacan Mole Wrapped Duck Confit Enchiladad, with Queso Requeson and a Pumpkin Seed and Raisin Escabeche
Chef: Cory Morris

Standard Poultry Brine Ingredients:
Water – 10 L
Ice – 10,000 g
Salt – 1250 g
Brown sugar – 325 g
Orange quarters – 500 g
Star anise – 20 g
Cinnamon sticks – 10 g
Juniper berries – 10 g
Thyme sprigs – 20 g
Ground black peppercorns – 20 g
Bay leaf – 2 g

Duck Leg Confit Ingredients:
Duck legs – 10 ea
Standard poultry brine – 1 recipe
Rendered Duck fat – 2 gal

Method:
The day before, add legs to brine, cover and refrigerate for 24 hours. The next day, preheat oven to 275°F. Melt duck fat over low heat and place duck legs in an even layer in 4″ hotel pans. Pour warm duck fat on top of legs to cover by at least 1″. Cover pans tightly with aluminum foil and place on a cooling rack. Strain duck fat, being careful not to mix the depot liquid with the fat (you may lose some of the fat, but it’s alright, refrigerate for later use.

Oaxacan Mole Enchilada Ingredients:
Ancho chiles – 25 g
Nora chiles – 25 g
Hot water – 100 g
Garlic cloves – 12 g
Roasted garlic – 25 g
Sesame seeds – 50 g
Stale baguette – 25 g
Corn tortillas – 25 g
Marcona almonds – 22 g
Raisins – 15 g
Canela stick, 4″ long – 1 ea
Cloves – 1 ea
Allspice berries – 1 ea
Thyme sprigs – 2 ea
Chopped onion – 125 g
Small dice green plantain – 50 g
Lard – 62 g
Tomatillos – 37 g
Tomatoes – 56 g
Mexican chocolate – 25 g
Kappa Carrageeneen – 14 g

Method:
Fry and soak the ancho chiles and nora chiles in hot water for 20 minutes. Place in blender and puree with soaking water.

Dice and fry stale baguette until golden

Using half of the lard at the lowest temperature, fry the marcona almonds, raisins, canela stick, cloves, allspice berries, chopped onion and green plantain until onions are soft.

Place tomatoes, tomatillos and friend nut/herb/spice mixture into a vita prep and puree until smooth, adding enough water to keep the blades moving. Heat remaining lard in a large saucepot. Add all the blended ingredients (minus chili puree) and cook over low heat for 45 minutes. Add chili puree and cook for 1 hour. Add chocolate and stir until melted. Strain through a fine mess strainer, season with salt and sugar to taste. Bring mix back to a boil and add kappa carrageenen. Cook for 2 minutes and pour on to a half sheet tray to cool (make sure mixture is hot). Once cool, cut into 4 in X 4 in sheets and stuff with duck confit and cheese.

Garnish with pumpkin seed and raisin escabeche.

Pumpkin Seed Mole Brittle Ingredients:
Granulated sugar – 400 g
Corn Syrup – 275 g
Water – 200 g
Pumpkin seeds – 150 g
Whole butter – 23 g
Cumin – 7 g
Dark Chili Powder – 7 g
Cocoa powder – 60 g
Chayane powder – 0.5 g
Sea salt – 2 g

Method:
Put a 24- by 12-inch sheet of parchment on a work surface and anchor corners with pieces of tape. Bring sugar, water, and sea salt to a boil in a 2-quart heavy saucepan over moderate heat, stirring until sugar is dissolved. Cook mixture, without stirring, washing down any sugar crystals from side of pan with a pastry brush dipped in cold water, until syrup registers 238°F (soft-ball stage) on thermometer, 10 to 12 minutes (sugar syrup will be colorless). Remove from heat and stir in seeds , with a wooden spoon, then continue stirring until syrup crystallizes, 3 to 4 minutes.

Return pan to moderate heat and cook, stirring constantly, until sugar melts completely (sugar will continue to dry and become grainy before melting) and turns a deep caramel color, 4 to 5 minutes more (seeds will be toasted) Add Butter and remaining spices, stir in to incorporate. Carefully pour hot caramel mixture onto parchment and carefully cover with another sheet. Immediately roll out (between sheets of parchment) as thinly as possible with a rolling pin, pressing firmly. Remove top sheet of parchment and immediately cut brittle into pieces with a heavy knife or pizza wheel. Cool brittle completely, then peel paper from bottom. (Alternately, break brittle into pieces once cool.)

More information??? Review:
· Plants of Future: Stevis rebaudiana – https://www.pfaf.org/user/Plant.aspx?LatinName=Stevia+rebaudiana
· GRIN Taxonomic information: https://www.ars-grin.gov/