The invention relates to a fast
pickling method for
parabramis pekinensis. According to the method, 1000g of
parabramis pekinensis is matched with the following ingredients including 20 to 40g of common salt, 2 to 5g of
monosodium glutamate, 2 to 5g of five-spice
powder, 10 to 20g of yellow
wine, 10 to 15g of pepper, 10 to 20g of ginger, 15 to 25g of edible grade
sodium chloride, 2 to 8g of
potassium chloride and 5 to 12g of
calcium lactate, and 1000g of pork is matched with the following ingredients including 10 to 20g of common salt, 10 to 15g of
sugar, 2 to 5g of
monosodium glutamate, 10 to 15g of yellow
wine, 5 to 10g of ginger, 5 to 10g of anise and 5 to 10g of cinnamon. The manufacture is carried out according to the following manufacture method that
parabramis pekinensis is killed and cleanly washed, a centrifugal
machine is adopted for eliminating water, the parabramis pekinensis belly is
cut, common salt is added for
pickling for 30 to 40 hours, then, salt marinade removal (partial salt is removed) is carried out, then, the parabramis pekinensis is soaked for 70 to 80 hours in marinade (the
salinity is controlled to be 5 to 8 percent) boiled by the rest ingredients, then,
ozone water is used for sterilization, the water is removed through the centrifugal
machine, the pork is treated through a meat rolling
machine, then, the ingredients are added for
pickling for 12 to 15 hours, then, the pork is added into the parabramis pekinensis belly according to the quantity being 10 percent of the weight of the parabramis pekinensis, finally, a low-temperature
air drying machine is used for carrying out
air drying, and then, high-pressure
steam sterilization vacuum
package is carried out. The method has the advantages that the pickling time is short, health and
sanitation are realized, the original quality of the parabramis pekinensis is maintained, in addition, the fresh
flavor of pork is added, the taste is fresh and delicious, and the fragrance is intense.