Tabletting seasoning and preparation method thereof

Abstract

The invention discloses a tabletting condiment and a preparation method thereof, and belongs to the technical field of condiments. The tableting seasoning is prepared from the following raw materials in parts by weight: 15-40 parts of cumin, 10-30 parts of star anise, 5-20 parts of cinnamon, 5-20 parts of Chinese prickly ash, 1-5 parts of cinnamon, 1-5 parts of horseradish, 1-5 parts of liquorice, 1-5 parts of sago, 0.5-1 part of eggplant powder and 0-1 part of nanocrystalline cellulose. The seasoning is in a sheet shape, the problem that the adding amount is inconvenient to control during use can be solved, and meanwhile, the tableting seasoning is easy to form during tableting, the quality guarantee period of a finished product is long, the dissolution speed is high, and the dissolution effect is good.

Description

Technical Field

[0001] The invention relates to the technical field of condiments, and in particular to a tablet condiment and a preparation method thereof. Background Art

[0002] Chinese food has always been about color, aroma and taste, and color, aroma and taste mostly depend on condiments. Condiments have been widely used in diet, cooking and food processing. Special ingredients in condiments can improve the taste of food and remove the fishy smell of the main ingredients, relieve greasiness, increase fragrance and freshness, highlight the taste of dishes, change the appearance of dishes, increase the color of dishes, and thereby promote appetite and digestion, which is beneficial to human health.

[0003] Spices and condiments are commonly used condiments, and their main ingredients are spices. Spices are a general term for seasonings made from seeds, fruits, roots, and barks of some dry plants. They mainly include four categories: one is spices with a sense of heat and spiciness, such as chili, ginger, pepper, and prickly ash; the second is spices with a pungent effect, such as garlic, shallot, onion, leek, horseradish, etc.; the third is aromatic spices, such as laurel, cinnamon, cloves, allspice, vanilla beans, nutmeg, etc.; the fourth is vanilla spices, such as fennel, caraway (fennel), thyme, cumin, etc.

[0004] At present, there are still the following problems in the use of spices and seasonings: most spices and seasonings are in powder or fine particles, and are added according to cooking experience, which often leads to over- or under-use, and it is inconvenient to control the amount added during use. For the development of sheet seasonings, many spices such as cumin, star anise, cinnamon, etc. usually contain oil, which is not easy to form when pressed into tablets, and the oil is easily oxidized, resulting in a short shelf life; sheet spices and seasonings are easy to loosen or absorb moisture during storage; in addition, after the spices are prepared into sheets, they are not as easy to disperse as powdered products when used, and the dissolution speed is slow and the dissolution effect is not good. Summary of the invention

[0005] The purpose of the present invention is to solve the above problems existing in the prior art and provide a compressed condiment and a preparation method thereof. The condiment of the present invention is in the form of a sheet, which can solve the problem of inconvenient control of the amount added during use. At the same time, the compressed condiment of the present invention is easy to form during tableting, and the finished product has a long shelf life, a fast dissolution speed, and a good dissolution effect.

[0006] In order to achieve the above object, the technical solution of the present invention is as follows:

[0007] A compressed condiment is prepared from the following raw materials in parts by weight: 15-40 parts of cumin, 10-30 parts of star anise, 5-20 parts of cinnamon, 5-20 parts of pepper, 1-5 parts of cassia bark, 1-5 parts of horseradish, 1-5 parts of liquorice, 1-5 parts of sago, 0.5-1 parts of eggplant powder and 0-1 parts of nanocrystalline cellulose.

[0008] The present invention also provides a method for preparing the compressed condiment, comprising the following steps:

[0009] (1) Mixing and grinding cumin, star anise, cinnamon, pepper, cassia bark, horseradish, licorice and eggplant powder at 0 to -5°C, passing through a 100-200 mesh sieve to obtain a mixed powder A, adding nanocrystalline cellulose to the mixed powder A and mixing evenly to obtain a mixed powder B;

[0010] (2) Soak the tapioca pearls in cold water to dissolve them, then heat and cook them into tapioca pearl paste, and let the tapioca pearl paste cool before use;

[0011] (3) Mixing the mixed powder B and the cooled sago paste uniformly to obtain a mixture C, freeze-drying the mixture C to obtain a mixture D, and tableting the mixture D to obtain a tableted seasoning.

[0012] Furthermore, in step (1), the preparation method of the eggplant powder comprises the following steps: peeling the eggplant, cutting it into thin slices with a thickness of 1-3 cm, placing the eggplant slices in a freeze dryer for freeze drying, the cold trap temperature is -20 to -30°C, the vacuum degree is 10-20Pa, and after the water content of the eggplant slices is less than 8%, taking them out and crushing them, passing them through a 100-200 mesh sieve, and obtaining eggplant powder.

[0013] Furthermore, in step (1), before adding the nanocrystalline cellulose to the mixed powder A, the mixed powder A is pretreated, and the pretreatment includes the following steps:

[0014] S1, add 50-100mL white vinegar, 5-10g crystal sugar, 5-10g salt, 20-30g ginger, 50-80g garlic moss into 1L water, mix and let stand for 2-3 days, filter and take the filtrate to obtain a treated solution;

[0015] S2. Spray the treatment liquid into the mixed powder A until the mixed powder A is moistened, then let the moistened mixed powder A stand at 0 to -5°C for 10 to 20 hours, and freeze-dry the mixed powder A until the moisture content is less than 12%, to obtain a pretreated mixed powder A.

[0016] Furthermore, in step S2, the treatment liquid is sprayed until the moisture content of the mixed powder A reaches 20-50%.

[0017] Furthermore, in step (2), the mass concentration of the sago slurry is 70-90%.

[0018] Furthermore, in step (3), the mixture C is freeze-dried to a water content of 6-12% to obtain a mixture D; the cold trap temperature of the freeze-drying is -10 to -20°C, and the vacuum degree is 20-30Pa.

[0019] The beneficial effects of the present invention are as follows:

[0020] The compressed condiment of the present invention is in the form of a sheet, and can be quantitatively distributed to each sheet according to actual needs. The weight of each sheet is fixed, so that quantitative use is achieved, and the problem of inconvenient control of the amount of spices added during use is solved. The condiment of the present invention is processed at low temperature during preparation, and cooperates with the sago in the raw materials, which can effectively improve the tableting rate and solve the problem that spices containing oil and fat are not easy to form. The present invention can make the finished condiment have the advantages of long shelf life, fast dissolution speed, good dissolution effect, etc. through the compounding of various raw materials and a special preparation process. BRIEF DESCRIPTION OF THE DRAWINGS

[0021] Figure 1 This is a sample picture of the finished product;

[0022] Figure 2 This is a sample picture of poor molding. DETAILED DESCRIPTION

[0023] In order to make the purpose, technical solutions and advantages of the present invention more clearly understood, the present invention is further described in detail below in conjunction with embodiments.

[0024] Example 1

[0025] A method for preparing a compressed condiment comprises the following steps:

[0026] Preparation:

[0027] Preparation of eggplant powder: peel the eggplant, cut it into slices with a thickness of 1-3 cm, put the eggplant slices into a freeze dryer for freeze drying, the cold trap temperature is -25°C, the vacuum degree is 15Pa, after the water content of the eggplant slices is less than 8%, take them out and grind them, pass them through a 200-mesh sieve, and obtain eggplant powder.

[0028] Preparation of raw materials: weigh 25 parts of cumin, 20 parts of star anise, 10 parts of cinnamon, 10 parts of pepper, 3 parts of cassia bark, 2 parts of horseradish, 3 parts of licorice, 2 parts of sago, 0.7 parts of eggplant powder, and 0.5 parts of nanocrystalline cellulose by weight.

[0029] Specific preparation steps of compressed condiments:

[0030] (1) Mix cumin, star anise, cinnamon, pepper, cassia bark, horseradish, licorice and eggplant powder evenly, grind them at 0 to -5°C, and pass them through a 200-mesh sieve to obtain a mixed powder A. The mixed powder A is pretreated as follows:

[0031] S1, add 70mL white vinegar, 6g crystal sugar, 8g salt, 25g ginger, and 60g garlic sprouts into 1L water, mix and let stand for 3 days, filter and take the filtrate to obtain a treated solution;

[0032] S2, spraying the treatment liquid into the mixed powder A until the mixed powder A is moistened, spraying the treatment liquid until the moisture content of the mixed powder A is 30%, then standing the moistened mixed powder A at 0-5°C for 15h, freeze-drying the mixed powder A until the moisture content is less than 12%, to obtain a pretreated mixed powder A;

[0033] Add nanocrystalline cellulose to the pretreated mixed powder A and mix evenly to obtain mixed powder B;

[0034] (2) soaking the sago in cold water to dissolve it, heating it to make sago paste, wherein the mass concentration of the sago paste is 80%, and cooling the sago paste for later use;

[0035] (3) Mix the mixed powder B and the cooled sago paste to obtain a mixture C, freeze-dry the mixture C until the moisture content is 10%, and obtain a mixture D. The cold trap temperature of the freeze-drying is -15°C and the vacuum degree is 25 Pa. The mixture D is tableted to obtain a tableted seasoning.

[0036] Example 2

[0037] A method for preparing a compressed condiment comprises the following steps:

[0038] Preparation:

[0039] Preparation of eggplant powder: peel the eggplant, cut it into slices with a thickness of 1-3 cm, put the eggplant slices into a freeze dryer for freeze drying, the cold trap temperature is -20°C, the vacuum degree is 20Pa, after the water content of the eggplant slices is less than 8%, take them out and grind them, pass them through a 200-mesh sieve, and obtain eggplant powder.

[0040] Preparation of raw materials: Weigh 15 parts of cumin, 30 parts of star anise, 5 parts of cinnamon, 20 parts of pepper, 1 part of cassia bark, 1 part of horseradish, 1 part of licorice, 1 part of sago, 0.5 parts of eggplant powder, and 0.1 parts of nanocrystalline cellulose by weight.

[0041] Specific preparation steps of compressed condiments:

[0042] (1) Mix cumin, star anise, cinnamon, pepper, cassia bark, horseradish, licorice and eggplant powder evenly, grind them at 0 to -5°C, and pass them through a 100-mesh sieve to obtain a mixed powder A. The mixed powder A is pretreated as follows:

[0043] S1, add 50mL white vinegar, 5g crystal sugar, 7g salt, 20g ginger, and 60g garlic sprouts into 1L water, mix and let stand for 2 days, filter and take the filtrate to obtain a treated solution;

[0044] S2, spraying the treatment liquid into the mixed powder A until the mixed powder A is moistened, spraying the treatment liquid until the moisture content of the mixed powder A is 50%, then standing the moistened mixed powder A at 0-5°C for 10 hours, freeze-drying the mixed powder A until the moisture content is less than 12%, to obtain a pretreated mixed powder A;

[0045] Add nanocrystalline cellulose to the pretreated mixed powder A and mix evenly to obtain mixed powder B;

[0046] (2) soaking the sago in cold water to dissolve it, heating it to make a sago slurry, wherein the mass concentration of the sago slurry is 90%, and cooling the sago slurry for later use;

[0047] (3) Mix the mixed powder B and the cooled sago paste to obtain a mixture C, freeze-dry the mixture C until the moisture content is 12%, and obtain a mixture D. The cold trap temperature of the freeze-drying is -10°C and the vacuum degree is 30 Pa. The mixture D is tableted to obtain a tableted seasoning.

[0048] Example 3

[0049] A method for preparing a compressed condiment comprises the following steps:

[0050] Preparation:

[0051] Preparation of eggplant powder: peel the eggplant, cut it into slices with a thickness of 1-3 cm, put the eggplant slices into a freeze dryer for freeze drying, the cold trap temperature is -30°C, the vacuum degree is 10Pa, after the water content of the eggplant slices is less than 8%, take them out and grind them, pass them through a 100-mesh sieve, and obtain eggplant powder.

[0052] Preparation of raw materials: Weigh 40 parts of cumin, 10 parts of star anise, 20 parts of cinnamon, 5 parts of pepper, 5 parts of cassia bark, 5 parts of horseradish, 5 parts of licorice, 5 parts of sago, 0.8 parts of eggplant powder, and 0.7 parts of nanocrystalline cellulose by weight.

[0053] Specific preparation steps of compressed condiments:

[0054] (1) Mix cumin, star anise, cinnamon, pepper, cassia bark, horseradish, licorice and eggplant powder evenly, grind them at 0 to -5°C, and pass them through a 100-mesh sieve to obtain a mixed powder A. The mixed powder A is pretreated as follows:

[0055] S1, add 100mL white vinegar, 10g crystal sugar, 10g salt, 30g ginger, and 80g garlic sprouts into 1L water, mix and let stand for 2 days, filter and take the filtrate to obtain a treated solution;

[0056] S2, spraying the treatment liquid into the mixed powder A until the mixed powder A is moistened, spraying the treatment liquid until the moisture content of the mixed powder A is 20%, then standing the moistened mixed powder A at 0-5°C for 20 hours, freeze-drying the mixed powder A until the moisture content is less than 12%, to obtain a pretreated mixed powder A;

[0057] Add nanocrystalline cellulose to the pretreated mixed powder A and mix evenly to obtain mixed powder B;

[0058] (2) soaking the sago in cold water to dissolve it, heating it to make sago paste, wherein the mass concentration of the sago paste is 70%, and cooling the sago paste for later use;

[0059] (3) Mix the mixed powder B and the cooled sago paste to obtain a mixture C, freeze-dry the mixture C until the moisture content is 8%, and obtain a mixture D. The cold trap temperature of the freeze-drying is -20°C and the vacuum degree is 20 Pa. The mixture D is tableted to obtain a tableted seasoning.

[0060] Example 4

[0061] A method for preparing a compressed condiment comprises the following steps:

[0062] Preparation:

[0063] Preparation of raw materials: weigh 25 parts of cumin, 20 parts of star anise, 10 parts of cinnamon, 10 parts of pepper, 3 parts of cassia bark, 2 parts of horseradish, 3 parts of licorice, 2 parts of sago, 0.7 parts of eggplant powder, and 0.5 parts of nanocrystalline cellulose. Eggplant powder is commercially available from Xinghua Nongshengyuan Food Co., Ltd.

[0064] Specific preparation steps of compressed condiments:

[0065] (1) Mix cumin, star anise, cinnamon, pepper, cassia bark, horseradish, licorice and eggplant powder evenly, grind them at 0 to -5°C, and pass them through a 200-mesh sieve to obtain a mixed powder A. The mixed powder A is pretreated as follows:

[0066] S1, add 70mL white vinegar, 6g crystal sugar, 8g salt, 25g ginger, and 60g garlic sprouts into 1L water, mix and let stand for 3 days, filter and take the filtrate to obtain a treated solution;

[0067] S2, spraying the treatment liquid into the mixed powder A until the mixed powder A is moistened, spraying the treatment liquid until the moisture content of the mixed powder A is 30%, then standing the moistened mixed powder A at 0-5°C for 15h, freeze-drying the mixed powder A until the moisture content is less than 12%, to obtain a pretreated mixed powder A;

[0068] Add nanocrystalline cellulose to the pretreated mixed powder A and mix evenly to obtain mixed powder B;

[0069] (2) soaking the sago in cold water to dissolve it, heating it to make sago paste, wherein the mass concentration of the sago paste is 80%, and cooling the sago paste for later use;

[0070] (3) Mix the mixed powder B and the cooled sago paste to obtain a mixture C, freeze-dry the mixture C until the moisture content is 10%, and obtain a mixture D. The cold trap temperature of the freeze-drying is -15°C and the vacuum degree is 25 Pa. The mixture D is tableted to obtain a tableted seasoning.

[0071] Example 5

[0072] A method for preparing a compressed condiment comprises the following steps:

[0073] Preparation:

[0074] Preparation of eggplant powder: peel the eggplant, cut it into slices with a thickness of 1-3 cm, put the eggplant slices into a freeze dryer for freeze drying, the cold trap temperature is -25°C, the vacuum degree is 15Pa, after the water content of the eggplant slices is less than 8%, take them out and grind them, pass them through a 200-mesh sieve, and obtain eggplant powder.

[0075] Preparation of raw materials: Weigh 25 parts of cumin, 20 parts of star anise, 10 parts of cinnamon, 10 parts of pepper, 3 parts of cassia bark, 2 parts of horseradish, 3 parts of licorice, 2 parts of sago, and 0.7 parts of eggplant powder by weight.

[0076] Specific preparation steps of compressed condiments:

[0077] (1) Mix cumin, star anise, cinnamon, pepper, cassia bark, horseradish, licorice and eggplant powder evenly, grind them at 0 to -5°C, and pass them through a 200-mesh sieve to obtain a mixed powder A. The mixed powder A is pretreated as follows:

[0078] S1, add 70mL white vinegar, 6g crystal sugar, 8g salt, 25g ginger, and 60g garlic sprouts into 1L water, mix and let stand for 3 days, filter and take the filtrate to obtain a treated solution;

[0079] S2, spraying the treatment liquid into the mixed powder A until the mixed powder A is moistened, spraying the treatment liquid until the moisture content of the mixed powder A is 30%, then standing the moistened mixed powder A at 0-5°C for 15h, freeze-drying the mixed powder A until the moisture content is less than 12%, and obtaining a pre-treated mixed powder A, i.e., mixed powder B;

[0080] (2) soaking the sago in cold water to dissolve it, heating it to make sago paste, wherein the mass concentration of the sago paste is 80%, and cooling the sago paste for later use;

[0081] (3) Mix the mixed powder B and the cooled sago paste to obtain a mixture C, freeze-dry the mixture C until the moisture content is 10%, and obtain a mixture D. The cold trap temperature of the freeze-drying is -15°C and the vacuum degree is 25 Pa. The mixture D is tableted to obtain a tableted seasoning.

[0082] Example 6

[0083] A method for preparing a compressed condiment comprises the following steps:

[0084] Preparation:

[0085] Preparation of eggplant powder: peel the eggplant, cut it into slices with a thickness of 1-3 cm, put the eggplant slices into a freeze dryer for freeze drying, the cold trap temperature is -25°C, the vacuum degree is 15Pa, after the water content of the eggplant slices is less than 8%, take them out and grind them, pass them through a 200-mesh sieve, and obtain eggplant powder.

[0086] Preparation of raw materials: weigh 25 parts of cumin, 20 parts of star anise, 10 parts of cinnamon, 10 parts of pepper, 3 parts of cassia bark, 2 parts of horseradish, 3 parts of licorice, 2 parts of sago, 0.7 parts of eggplant powder, and 0.5 parts of nanocrystalline cellulose by weight.

[0087] Specific preparation steps of compressed condiments:

[0088] (1) Mix cumin, star anise, cinnamon, pepper, cassia bark, horseradish, licorice and eggplant powder, grind them at 0 to -5°C, and pass them through a 200-mesh sieve to obtain a mixed powder A, add nanocrystalline cellulose to the mixed powder A and mix them evenly to obtain a mixed powder B;

[0089] (2) soaking the sago in cold water to dissolve it, heating it to make sago paste, wherein the mass concentration of the sago paste is 80%, and cooling the sago paste for later use;

[0090] (3) Mix the mixed powder B and the cooled sago paste to obtain a mixture C, freeze-dry the mixture C until the moisture content is 10%, and obtain a mixture D. The cold trap temperature of the freeze-drying is -15°C and the vacuum degree is 25 Pa. The mixture D is tableted to obtain a tableted seasoning.

[0091] Comparative Example 1

[0092] A method for preparing a compressed seasoning, based on Example 1, without using sago.

[0093] Comparative Example 2

[0094] A method for preparing a compressed condiment is based on Example 1, but without using eggplant powder.

[0095] The methods of Example 1, Example 4, Example 5, Example 6, Comparative Example 1 and Comparative Example 2 were used to prepare 10 g / tablet compressed condiments and evaluate the relevant indicators. The evaluation results are shown in Table 1.

[0096] Table 1

[0097] Group Forming rate (%) Appearance Aroma (points) Moisture content (%) Dissolution effect Example 1 100 Brown flakes 39 10 11s evenly dissolved Example 4 100 Brown flakes 38 10 12s evenly dissolved Example 5 99 Brown flakes 38 10 10s dissolve evenly Example 6 97 Brown flakes 32 10 16s evenly dissolved Comparative Example 1 82 Brown flakes 38 10 10s dissolve evenly Comparative Example 2 91 Brown flakes 36 10 15s, evenly dissolved

[0098] The molding rate in Table 1 is the number of molded pieces for preparing 100 pieces / 100*100%. Figure 1 As shown, it is a molded sample. This type of product is defined as molded. Figure 2 The sample shown is not well formed, and this type of product is defined as unformed; the appearance is directly observed with the naked eye; the aroma is determined by referring to GBT 14454.2-2008, the method for evaluating the aroma of spices; the moisture content is determined by referring to GBT12729.6-2008, the determination of moisture content of spices and condiments (distillation method); the dissolution effect is determined by the following steps: heat 1000mL of water to 100℃, put in 1 piece of compressed condiment, and stir at 90rpm to dissolve.

[0100] The 10 g / tablet compressed condiments prepared in Example 1, Example 4, Example 5, Example 6, Comparative Example 1, and Comparative Example 2 were sealed in ziplock bags, 40 tablets in each bag, and stored under the same environment for two years. During this period, the bags were opened for ventilation once every week for 20 seconds each time. After two years, the bags were taken out for evaluation of relevant indicators. The evaluation method was the same as that in Table 1. The results are shown in Table 2.

[0101] Table 2

[0102] Group Appearance Aroma (points) Moisture content (%) Dissolution effect Example 1 Brown, 100% whole flakes 34 12 18s evenly dissolved Example 4 Brown, 100% whole flakes 32 13 29s Dissolve evenly Example 5 The brown color becomes darker, and about 5% falls off or cracks. 29 13 53s Dissolve evenly Example 6 The brown color becomes darker, and about 20% falls off or cracks. 23 14 165s Dissolve evenly Comparative Example 1 The brown color becomes darker, and about 60% falls off or cracks. 20 19 Uneven dissolution Comparative Example 2 The brown color becomes darker, and about 30% falls off or cracks. 22 14 114s Dissolve evenly

[0103] From the comparison of the evaluation results in Table 1 and Table 2, it can be seen that the compressed condiment prepared in Example 1 of the present invention has excellent performance in all aspects, high compression molding rate, long shelf life of finished product, fast dissolution rate and good dissolution effect. Example 4 uses commercially available eggplant powder on the basis of Example 1, and its effect is not much different from that of Example 1. Example 5 does not use nanocrystalline cellulose on the basis of Example 1, which has a certain impact on the appearance and aroma, indicating that nanocrystalline cellulose can effectively extend the shelf life of the finished compressed condiment. Example 6 does not pretreat the mixed powder A on the basis of Example 1, which also has a great impact on the quality of the finished product. Comparative Example 1 does not use sago, not only the molding rate is significantly lowered, but also it is easy to absorb moisture and become loose, which greatly shortens the shelf life. Comparative Example 2 does not use eggplant powder, which also has a certain impact on the appearance after storage.

[0104] Although the present invention has been disclosed as above with preferred embodiments, it is not intended to limit the present invention. Any person skilled in the art may make some modifications and improvements without departing from the spirit and scope of the present invention. Therefore, the scope of protection of the present invention shall be based on the definition of the claims.

Claims

1. A compressed condiment, characterized in that: The invention is prepared from the following raw materials in parts by weight: 15-40 parts of cumin, 10-30 parts of star anise, 5-20 parts of cinnamon, 5-20 parts of pepper, 1-5 parts of cassia bark, 1-5 parts of horseradish, 1-5 parts of liquorice, 1-5 parts of sago, 0.5-1 parts of eggplant powder and 0-1 parts of nano-crystalline cellulose.

2. The method for preparing the compressed condiment according to claim 1, characterized in that: The steps include: (1) Mixing and grinding cumin, star anise, cinnamon, pepper, cassia bark, horseradish, licorice and eggplant powder at 0 to -5°C, passing through a 100-200 mesh sieve to obtain a mixed powder A, adding nanocrystalline cellulose to the mixed powder A and mixing evenly to obtain a mixed powder B; (2) Soak the tapioca pearls in cold water to dissolve them, then heat and cook them into tapioca pearl paste, and let the tapioca pearl paste cool before use; (3) Mixing the mixed powder B and the cooled sago paste uniformly to obtain a mixture C, freeze-drying the mixture C to obtain a mixture D, and tableting the mixture D to obtain a tableted seasoning.

3. The method for preparing the compressed condiment according to claim 2, characterized in that: In step (1), the preparation method of eggplant powder comprises the following steps: peeling the eggplant, cutting into slices with a thickness of 1-3 cm, placing the eggplant slices in a freeze dryer for freeze drying, the cold trap temperature is -20 to -30°C, the vacuum degree is 10-20 Pa, and after the water content of the eggplant slices is less than 8%, taking out and crushing them, passing through a 100-200 mesh sieve, to obtain eggplant powder.

4. The method for preparing the compressed condiment according to claim 2, characterized in that: In step (1), before adding the nanocrystalline cellulose to the mixed powder A, the mixed powder A is pretreated, and the pretreatment includes the following steps: S1, add 50-100mL white vinegar, 5-10g crystal sugar, 5-10g salt, 20-30g ginger, 50-80g garlic moss into 1L water, mix and let stand for 2-3 days, filter and take the filtrate to obtain a treated solution; S2. Spray the treatment liquid into the mixed powder A until the mixed powder A is moistened, then let the moistened mixed powder A stand at 0 to -5°C for 10 to 20 hours, and freeze-dry the mixed powder A until the moisture content is less than 12%, to obtain a pretreated mixed powder A.

5. The method for preparing the compressed condiment according to claim 4, characterized in that: In step S2, the treatment liquid is sprayed until the moisture content of the mixed powder A reaches 20-50%.

6. The method for preparing the compressed condiment according to claim 2, characterized in that: In step (2), the mass concentration of the sago slurry is 70-90%.

7. The method for preparing the compressed condiment according to claim 2, characterized in that: In step (3), the mixture C is freeze-dried to a water content of 6-12% to obtain a mixture D; the cold trap temperature of the freeze-drying is -10 to -20°C, and the vacuum degree is 20-30Pa.

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