How to eat sea buckthorn?

Sea buckthorn is a deciduous plant, a general term for plants and fruits. The vitamin C content in sea buckthorn fruit is very high, and it is known as the king of vitamin C. Sea buckthorn can be used as a medicinal material. Seabuckthorn fruit contains rich nutrients and bioactive substances. It can be used as medicine to relieve cough and resolve phlegm, invigorate the stomach and digestion, and promote blood circulation and relieve blood stasis. Seabuckthorn naturally has so many benefits, so what is the way to eat seabuckthorn?

1. To make sea buckthorn juice, the sea buckthorn fruit must be fresh, fully mature, free of pests and diseases and mildew, and have excellent flavor, aroma and rich juice. After the raw materials are selected, they should be cleaned mechanically or manually. Fresh fruit can be squeezed directly with a screw press without being crushed. After the first pressing, mix the pomace evenly and loosen it before pressing it for the second time. The natural clarification method is used to let the squeezed juice stand in a clarification tank for a period of time 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 plate and frame filtering can be directly put into a plastic bucket without sterilization. Add 0.04% sodium benzoate by mass fraction and send it to a cold storage, maintaining the storage temperature at 4℃-5℃.

2. To make sea buckthorn vinegar, pour 15kg of selected sea buckthorn fruit into a jar, add 22.5kg of Daqu, stir up and down with a wooden rake, and ferment at room temperature 20℃ for 15 days. Add 175kg bran into the fermented seabuckthorn fruit, crush it with a crusher, put it in a tank and mix it evenly, and then carry out the second fermentation. The temperature should not exceed 40℃. To avoid over-high temperature, turn the tank over once a day and fermentation will be completed in about 10 days. Put the fermented sea buckthorn fruits into the vinegar pouring tank for pouring vinegar, soak the vinegar residue after the first vinegar pouring for another 10 hours, and then pour vinegar for the second time. The finished product is brown-yellow, slightly turbid, and tastes aromatic, sour and slightly astringent.

Through the introduction in the above article, I believe that all girls have some experience on how to choose high-quality sea buckthorn. Now everyone has a certain understanding of the eating methods, functions, nutritional value, eating taboos and selection methods of gauze scarves. You know, sea buckthorn is a very valuable plant. When we pick some good sea buckthorn, we must remember to cherish it and thank nature for its gift.