1. Sea buckthorn fruit can be soaked in wine

Eating sea buckthorn fruit soaked in wine is one of the common ways to eat it. You can usually prepare one hundred grams of fresh sea buckthorn fruit and one kilogram of white wine. , wash the sea buckthorn fruits and remove the water, then put them into white wine, seal and soak them. After ten days, they will be soaked. At this time, you can take out the white wine to drink or eat the soaked sea buckthorn fruits. This kind of sea buckthorn fruit soaked in white wine can improve eyesight, reduce inflammation, and relieve cough and asthma.

2. Sea buckthorn fruit sugar water

Sea buckthorn fruit can also be boiled into sugar water to drink. You can usually prepare 100 grams of fresh sea buckthorn fruit and an appropriate amount of sugar. Wash the sea buckthorn fruit and add it with the sugar. Add water to the pot and cook for about an hour. Take it out and cool down before eating. This sea buckthorn fructose water can improve human body immunity, prevent cancer, and resist radiation damage to the human body.

3. Seabuckthorn juice

Seabuckthorn fruit must be fresh, fully mature, free from pests, diseases and mildew, and must have excellent flavor, aroma and rich juice. After the raw materials are selected, they should be washed mechanically or manually. Fresh fruit can be pressed directly with a screw press without crushing. After the first pressing, mix the pomace well and loosen it, and then press it for the second time. The natural clarification method is used to let the squeezed juice stand for a period of time in the clarification tank to allow the suspended matter in the juice to settle to the bottom. Then use a plastic bucket to extract the upper clear juice. The clear juice after filtering with plate and frame can be put directly into the plastic bucket without sterilization. Add sodium benzoate with a mass fraction of 0.04% and send it to the cold storage. Keep the storage temperature at 4℃-5 ℃.

4. Sea buckthorn vinegar

Pour the selected 15kg sea buckthorn fruit into the tank, add 22.5kg Daqu, stir it up and down with a wooden rake, and ferment at room temperature 20°C for 15 days. Mix the fermented sea buckthorn fruit into 175kg of bran, crush it with a grinder, mix it evenly in a tank, and carry out the second fermentation. At this time, the temperature should not exceed 40°C. To prevent the temperature from being too high, the tank should be inverted once a day, and fermentation will be completed in about 10 days. Put the fermented sea buckthorn fruit into a vinegar drenching tank and drizzle vinegar. Soak the vinegar residue after the first vinegar drenching for another 10 hours to perform the second vinegar drenching. The finished product is brownish yellow, slightly turbid, and tastes aromatic, sour and slightly astringent.

5. Seabuckthorn jam

Choose seabuckthorn fruits that are eight or nine years old and of good quality as raw materials. Rinse them with clean water first, drain the water, peel and remove the seeds, leaving the pulp. , add 66.5kg of filtered 75% sugar water (50kg of sugar, 16.5kg of water) for every 50kg of pulp juice. Sugar water can be added in two steps, that is, first pour half of the candy water into a special acid-resistant pot and boil, then add the fruit pulp and cook for 20 minutes. When the pulp is transparent, add the remaining sugar water and continue to cook for 25-30 minutes until the pulp is thick. When the soluble solids content reaches more than 68%, it can be canned.