[Products Name]  Royal jelly powder，Lyophilized royal jelly powder

[Specification]  10-HDA 4.0%, 5.0%, 6.0%, HPLC

[Gerneral feature]

1. Low antibiotics, Chloramphenicol< 0.1ppb

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

3.100% pure with no additives;

4. More easily absorbed into the body than fresh royal jelly

5. Can be easily produced into tablets.

[Our advantages]

1. 600 bee farmers, 150 units of bee-feeding groups located in natural mountains;
2. Organic certificated by ECOCERT;
3. NON-antibiotics, widely exported to Europe;
4. Health Certificate, Sanitary Certificate and Quality Certificate are available.

[Lyophilized technology]

Lyophilized technology, also known as Freeze-drying, it is a dehydration process typically used to maintain activity of all nutrition ingredients in royal jelly, also to make the royal jelly convenient for transport. Freeze-drying works by freezing the material and then reducing the surrounding pressure to allow the frozen water in the material to sublimate directly from the solid phase to the gas phase. This technology can maintain all activity of nutrition ingredient.

Lyophilized royal jelly powder is processed directly from fresh royal jelly.

3kgs fresh royal jelly is used to make 1kg lyophilized royal jelly powder.

During all the production process, there is no additives.

[Packing]

5kg/bag, 25kgs/drum

1kg/bag, 20kgs/carton

Main indices of physical and chemic in Lyophilized royal jelly

[Our work flow]

Our Lyophilized Royal Jelly Powder is produced in this way: we lyophilize the fresh royal jelly by advanced freeze-drying facilities without losing any nutritional ingredients, reserving the natural ingredients in utmost, and then make them into the form of powder, for any food additives are not needed to add.

The raw material we use is the natural fresh royal jelly which is up to the export standard . We process our products strictly according to export standard. Our workshop is up to the requirements of GMP.

Royal Jelly powder has been selected as drug excipients by many European and American pharmaceutical producing enterprises.Meanwhile it is applies to health food and cosmetics industries.

[Quality control]

Traceability record

GMP standard production

Advanced inspection equipment

[Function]

1.Enhances the immune system

2.Promotes wound healing

3.Has antitumor/anticancer properties

4.Lowers cholesterol levels

5.Increases fat metabolism

6.Is a powerful antioxidant

7.Regulates blood sugar levels

[Applications]

It’s widely used in health tonic, health pharmacy, hairdressing and cosmetic area, and mainly was applied in capsules, troche and oral liquids etc.

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Pui shag chorchori is a very simple recipe…can be cooked easily.

Pui shaag – 1 kg. The leaves need to be broken from the soft stem and chopped into small pieces. Cut the stem into 1 ½ length.

Kumro (pumpkin) cubed – 2 cups

Potatoes – 2, peeled and cubed

Eggplant (optional) – 1, cut into cubes

Green chillies – 2-3 slit in the middle

Mustard seeds – 1 tbsp and Poppy seeds – 1 tsp, made into a paste (This dish can also be cooked without adding mustard and poppy seed paste).

Panch phoron – 1 ½ tsp

Haldi and red chilli powder

Sugar (optional) – as per taste. The red fresh pumpkin adds sweetness.

Salt

Mustard oil – 1 tbsp

Heat oil in a pot or wok and as soon as smoke comes up add the panch phoron and as the crackling sound comes up add the green chillies. One minute and then all the vegetables along with the pui shaag goes in. Stir and cover. Cook for a couple of minutes. Next goes in the haldi and chilli powder soon followed by salt and sugar. Cover the pot and cook over low flame. The shaag and the vegetables releases water and the whole medley begins to cook in the pot…slowly.

Don’t let the pot go unattended. Open the lid and stir it from time to time. Before all the water dries up add the mustard and poppy seed paste and cook for another 3-4 minutes over high flame till the whole thing looks mushy. Transfer into a serving bowl…serve, eat and get the taste of it.

The dish I’ve cooked is totally vegetarian. You can also add chingri (small size prawns) and fish head to this Chorchori to serve as a non-veg dish.

To add the prawns, first clean and devein the chingri, fry and keep it. For the fish head, the hilsa fish head adds a distinct Ilish (hilsa) flavour. But you can also add the Rohu fish head and even others. Clean the fish head, fry till it looks dark and crispy. The prawns can be added 2-3 minutes before the gas is switched off. For the fried fish head, break into small pieces before adding to the chorchori.

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