CN104206487A - Manufacturing method of date cake - Google Patents
Manufacturing method of date cake Download PDFInfo
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- CN104206487A CN104206487A CN201410406786.7A CN201410406786A CN104206487A CN 104206487 A CN104206487 A CN 104206487A CN 201410406786 A CN201410406786 A CN 201410406786A CN 104206487 A CN104206487 A CN 104206487A
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- mass ratio
- jujube
- date
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- digested tankage
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Abstract
The invention discloses a manufacturing method of a date cake. The manufacturing method comprises the steps of step one, taking 1-3 kilograms of hotan Chinese dates, removing seeds, and smashing the hotan Chinese dates into date flesh powder; step two, uniformly mixing the date flesh powder, honey, olive oil, caraway powder and sunflower oil according to a mass ratio of (6-3):(3-2):(2-1.5):(3-1):(2-0.5), and standing the mixture for 1-2 hours; step three, adding flour in the mixture which is obtained in step three in a 1:1 mass ratio, and uniformly kneading the mixture; putting the mixture in an oven for being braked for 1-2 hours, and then obtaining the date cake by taking out the date cake from the oven. According to the manufacturing method of the date cake, disclosed by the invention, the date cake is prepared by adopting the hotan Chinese dates and is rich in nutrition, and the quality guarantee period is longer as the caraway powder and the sunflower oil are added.
Description
Technical field
The invention belongs to field of food, particularly the preparation method of jujube cake.
Background technology
Date is the food that a kind of people often eat, and have fragrant and sweet taste and abundant nutrition, the jujube cake made now uses the date of common variety to make usually, and nutritional labeling is relatively less.
Summary of the invention
The object of the invention is the preparation method carrying jujube cake, this jujube cake adopts and field date is made, nutritious, and the shelf-life is longer.
The technical scheme adopted is:
The preparation method of jujube cake:
The first step, get and field date 1-3 kilogram, stoning is ground into jujube digested tankage end.
Second step, jujube digested tankage end, honey, olive oil, caraway powder and sunflower oil to be mixed according to the mass ratio that mass ratio is 6-3:3-2:2-1.5:3-1:2-0.5, leave standstill 1-2 hour.
3rd step, the mixture that upper step obtains is added flour 1:1: mass ratio kneads.Put into baking box and cure 1-2 hour, take out and both obtained.
Its advantage is:
This jujube cake adopts and field date is made, nutritious, and owing to adding caraway powder and sunflower oil, the shelf-life is longer.
Detailed description of the invention
embodiment 1
The preparation method of jujube cake:
The first step, get and 1 kilogram, field date, stoning is ground into jujube digested tankage end.
Second step, jujube digested tankage end, honey, olive oil, caraway powder and sunflower oil to be mixed according to the mass ratio that mass ratio is 6:3:2:3:2, leave standstill 1 hour.
3rd step, the mixture that upper step obtains is added flour 1:1: mass ratio kneads.Put into baking box and cure 1 hour, take out and both obtained.
embodiment 2
The preparation method of jujube cake:
The first step, get and 3 kilograms, field date, stoning is ground into jujube digested tankage end.
Second step, jujube digested tankage end, honey, olive oil, caraway powder and sunflower oil to be mixed according to the mass ratio that mass ratio is 3:2:1.5:1:0.5, leave standstill 2 hours.
3rd step, the mixture that upper step obtains is added flour 1:1: mass ratio kneads.Put into baking box and cure 1-2 hour, take out and both obtained.
embodiment 3
The preparation method of jujube cake:
The first step, get and 2 kilograms, field date, stoning is ground into jujube digested tankage end.
Second step, jujube digested tankage end, honey, olive oil, caraway powder and sunflower oil to be mixed according to the mass ratio that mass ratio is 4:2.5:2.7:2:0.8, leave standstill 1.5 hours.
3rd step, the mixture that upper step obtains is added flour 1:1: mass ratio kneads.Put into baking box and cure 1.5 hours, take out and both obtained.
Claims (4)
1. the preparation method of jujube cake: it is characterized in that comprising the following steps:
The first step, get and field date 1-3 kilogram, stoning is ground into jujube digested tankage end;
Second step, jujube digested tankage end, honey, olive oil, caraway powder and sunflower oil to be mixed according to the mass ratio that mass ratio is 6-3:3-2:2-1.5:3-1:2-0.5, leave standstill 1-hour;
3rd step, the mixture that upper step obtains is added flour 1:1: mass ratio kneads; Put into baking box and cure 1-2 hour, take out and both obtained.
2. the preparation method of jujube cake according to claim 1: it is characterized in that comprising the following steps:
The first step, get and 1 kilogram, field date, stoning is ground into jujube digested tankage end;
Second step, jujube digested tankage end, honey, olive oil, caraway powder and sunflower oil to be mixed according to the mass ratio that mass ratio is 6:3:2:3:2, leave standstill 1 hour;
3rd step, the mixture that upper step obtains is added flour 1:1: mass ratio kneads; Put into baking box and cure 1 hour, take out and both obtained.
3. the preparation method of jujube cake according to claim 1: it is characterized in that comprising the following steps:
The first step, get and 3 kilograms, field date, stoning is ground into jujube digested tankage end;
Second step, jujube digested tankage end, honey, olive oil, caraway powder and sunflower oil to be mixed according to the mass ratio that mass ratio is 3:2:1.5:1:0.5, leave standstill 2 hours;
3rd step, the mixture that upper step obtains is added flour 1:1: mass ratio kneads; Put into baking box and cure 1-2 hour, take out and both obtained.
4. the preparation method of jujube cake according to claim 1: it is characterized in that comprising the following steps:
The first step, get and 2 kilograms, field date, stoning is ground into jujube digested tankage end;
Second step, jujube digested tankage end, honey, olive oil, caraway powder and sunflower oil to be mixed according to the mass ratio that mass ratio is 4:2.5:2.7:2:0.8, leave standstill 1.5 hours;
3rd step, the mixture that upper step obtains is added flour 1:1: mass ratio kneads; Put into baking box and cure 1.5 hours, take out and both obtained.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410406786.7A CN104206487A (en) | 2014-08-19 | 2014-08-19 | Manufacturing method of date cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410406786.7A CN104206487A (en) | 2014-08-19 | 2014-08-19 | Manufacturing method of date cake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104206487A true CN104206487A (en) | 2014-12-17 |
Family
ID=52088707
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410406786.7A Pending CN104206487A (en) | 2014-08-19 | 2014-08-19 | Manufacturing method of date cake |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104206487A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108991429A (en) * | 2018-07-20 | 2018-12-14 | 内蒙古元都沙棘产品开发有限公司 | A kind of candied sea-buckthorn fruitcake and preparation method thereof |
-
2014
- 2014-08-19 CN CN201410406786.7A patent/CN104206487A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108991429A (en) * | 2018-07-20 | 2018-12-14 | 内蒙古元都沙棘产品开发有限公司 | A kind of candied sea-buckthorn fruitcake and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20141217 |
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| WD01 | Invention patent application deemed withdrawn after publication |