[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. certified by, according to EOS & NOP 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. certificated by;
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.

It’s a success. Not so funny, because it worked!

McDonalds Filet-O-Fish invites you to “Dive right in. Don’t hesitate, cuz it’s made with light, flaky filet of white fish from the deep, cold waters of the Pacific Ocean and the Bering, Baltic and North Seas. Topped with tangy tartar sauce in a lightly steamed bun. Down you go!” https://www.mcdonalds.com/us/en/food/product_nutrition.sandwiches.290.filetofish.html

Find me:
Twitter: https://twitter.com/SweetestVegan
Facebook: https://www.facebook.com/sweetestvegan
Pinterest: https://pinterest.com/sweetestvegan/

https://instagram.com/thesweetestvegan/

Blog: https://thesweetestvegan.com/

EZ Tofu Press https://eztofupress.com/

I don’t necessarily like fish and I do not believe I ever had a Filet O Fish Sandwich. My grandfather fished a lot when I was growing up, and oddly enough, I never felt good about eating meat where I knew exactly where it came from. I felt the same way about eating the pork from his annual hog roast. All that to say, we never bought fish growing up, I never had fish stick, or fish patties. Every fish sandwich I had was a piece of catfish on white sandwich bread with mustard and hot sauce, usually from church for $5 on Saturday.

Vegan Fish Filet Sandwich Recipe

Ingredients:
1 lb fim tofu
1/2 cup water
2 tablespoon flax seed
2/3 cup panko bread crumbs
2 teaspoon paprika
2 teaspoon crumbled seaweed
1 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon dill weed
1/4 teaspoon black pepper

1/4 cup vegan mayonnaise
1 teaspoon sweet pickle relish
1/4 teaspoon mustard
4 Vegan Hamburger Buns
4 slices of Tofutti American Style Cheese

Description:

First, press the water from a 1 pound block of extra firm tofu. I am using an EZ Tofu Press, but you can use whichever method you prefer.

Preheat the oven to 400 degrees F.

In a small bowl, stir together water and ground flax seed. Allow it to sit for about 5 minutes and it will become goopy.

On a wide plate, mix together panko bread crumbs, paprika, crumbled seaweed, salt, onion powder, garlic powder, dill weed, and black pepper.

Cut the tofu into 4 slices. Dip the tofu slices into the flax mixture, then bread in the panko.

Lay the prepared tofu fish patties onto a baking sheet that has been lined with parchment paper.

Bake in the oven for 15 minutes on the first side, flip the vegan fish patties, and bake for 15 minutes on the other side.

While they are baking, you can prepare the tarter sauce. Simply mix together vegan mayonnaise, sweet pickle relish, mustard and lemon juice.

To build the sandwich, lay the vegan cheese slices over the bottom hamburger bun, add the vegan fish pattie, dollop on some tarter sauce, and top with the top bun.

Enjoy.