Abstract: Since the rate of oil content pressed from the crude juice in the fresh fruits of H. rhamnoides L. subsp. turkestanica Rousi is up to 4.8%, in this study, according to the differences among the specific weights of oil, juice, residue, and the demands for processing conditions of products, including its yield and quality, the following technological effects have been achieved by breaking class by class, draining off residue, three-phase separation, as well as controlling the processing temperature, flow rate, concentration and granule size etc. They are as follows: The percentage of flesh oil yield separated from crude juice is 2.69%, which is 55% of oil contained in crude juice. After separation,0.03%~0.35% of oil content, 90% of the preservation of vitamine C, 4%-7% of solid material content, and the granules with average diameter of 3~5μm, still remained in the crude juice. In jam material, the percentage of solid material and of oil content are 23% and 7%~9% respectively.