Here, we need to make fruit juice fresh, fully mature, free of pests and mildew. After meeting these requirements, we need to choose Seabuckthorn with good flavor, aroma and rich if possible. Seabuckthorn must be clear and clean after selection before juicing. Generally speaking, the first time of juicing is relatively thick, and the second and later juices are more delicious, but it should be noted that if it is a large-scale juicing, it needs to carry out certain disinfection treatment to remove bacteria, so that seabuckthorn juice can have the effect we want.
The same is to choose a full and disease-free Seabuckthorn. If it's to make Seabuckthorn vinegar, it's best to make 15 kg of seabuckthorn at one time, make it. After selection, pour it into the tank, add Daqu, stir it and wait for the first fermentation. After the first fermentation, the bran is added and broken by a grinder, and then it is put into a tank again, stirred, and the second fermentation is carried out. It should be noted that high temperature should be avoided in the fermentation process, and vinegar treatment is generally used. Finally, the sea buckthorn vinegar is brown yellow, slightly fragrant, slightly astringent
When making sea buckthorn jam, the selected fruit is not very ripe sea buckthorn fruit. At this time, we should choose the mature sea buckthorn in August and September. We also need to pay attention to that before making, we should clean it with water to avoid the bacteria contained in the jam. If the finished product has no obvious sugar, no smell, it can be said that it is superior sea buckthorn jam
People with very hot body temperature should not eat Seabuckthorn for a long time. In addition, it should be noted that Seabuckthorn can not be eaten with almonds, but the specific reasons need to be further studied.
