CN108497435A - A kind of purple perilla flavouring and preparation method thereof - Google Patents
A kind of purple perilla flavouring and preparation method thereof Download PDFInfo
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- CN108497435A CN108497435A CN201810415205.4A CN201810415205A CN108497435A CN 108497435 A CN108497435 A CN 108497435A CN 201810415205 A CN201810415205 A CN 201810415205A CN 108497435 A CN108497435 A CN 108497435A
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- 244000124853 Perilla frutescens Species 0.000 title description 69
- 238000002360 preparation method Methods 0.000 title description 8
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 16
- 239000004615 ingredient Substances 0.000 claims abstract description 15
- 238000004519 manufacturing process Methods 0.000 claims abstract description 11
- 241000229722 Perilla <angiosperm> Species 0.000 claims abstract 29
- 239000000843 powder Substances 0.000 claims description 27
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- 235000021552 granulated sugar Nutrition 0.000 claims description 15
- 241000510672 Cuminum Species 0.000 claims description 14
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- 150000003839 salts Chemical class 0.000 claims description 14
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- 229940029982 garlic powder Drugs 0.000 claims description 7
- 235000020232 peanut Nutrition 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 4
- 235000013409 condiments Nutrition 0.000 claims description 4
- 235000021168 barbecue Nutrition 0.000 claims description 3
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- MUBZPKHOEPUJKR-UHFFFAOYSA-N Oxalic acid Chemical compound OC(=O)C(O)=O MUBZPKHOEPUJKR-UHFFFAOYSA-N 0.000 description 3
- 239000003814 drug Substances 0.000 description 3
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- JSPNNZKWADNWHI-PNANGNLXSA-N (2r)-2-hydroxy-n-[(2s,3r,4e,8e)-3-hydroxy-9-methyl-1-[(2r,3r,4s,5s,6r)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxyoctadeca-4,8-dien-2-yl]heptadecanamide Chemical compound CCCCCCCCCCCCCCC[C@@H](O)C(=O)N[C@H]([C@H](O)\C=C\CC\C=C(/C)CCCCCCCCC)CO[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O JSPNNZKWADNWHI-PNANGNLXSA-N 0.000 description 2
- TZCPCKNHXULUIY-RGULYWFUSA-N 1,2-distearoyl-sn-glycero-3-phosphoserine Chemical compound CCCCCCCCCCCCCCCCCC(=O)OC[C@H](COP(O)(=O)OC[C@H](N)C(O)=O)OC(=O)CCCCCCCCCCCCCCCCC TZCPCKNHXULUIY-RGULYWFUSA-N 0.000 description 2
- CFWRDBDJAOHXSH-SECBINFHSA-N 2-azaniumylethyl [(2r)-2,3-diacetyloxypropyl] phosphate Chemical compound CC(=O)OC[C@@H](OC(C)=O)COP(O)(=O)OCCN CFWRDBDJAOHXSH-SECBINFHSA-N 0.000 description 2
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- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 2
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- -1 diabetes patient Chemical class 0.000 description 2
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- 229960004232 linoleic acid Drugs 0.000 description 2
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 2
- 210000004072 lung Anatomy 0.000 description 2
- 239000000463 material Substances 0.000 description 2
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- 235000014594 pastries Nutrition 0.000 description 2
- 239000002304 perfume Substances 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000011803 sesame oil Nutrition 0.000 description 2
- 239000008159 sesame oil Substances 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 238000010025 steaming Methods 0.000 description 2
- ASWBNKHCZGQVJV-UHFFFAOYSA-N (3-hexadecanoyloxy-2-hydroxypropyl) 2-(trimethylazaniumyl)ethyl phosphate Chemical compound CCCCCCCCCCCCCCCC(=O)OCC(O)COP([O-])(=O)OCC[N+](C)(C)C ASWBNKHCZGQVJV-UHFFFAOYSA-N 0.000 description 1
- 206010063659 Aversion Diseases 0.000 description 1
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- 241000196324 Embryophyta Species 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 241000207923 Lamiaceae Species 0.000 description 1
- QUZHZFAQJATMCA-UHFFFAOYSA-N Monogalactosyldiglyceride Natural products CCC=CCC=CCC=CCCCCCCCC(=O)OCC(OC(=O)CCCCCCCC=CCC=CCC=CCC)COC1OC(CO)C(O)C(O)C1O QUZHZFAQJATMCA-UHFFFAOYSA-N 0.000 description 1
- 235000019082 Osmanthus Nutrition 0.000 description 1
- 241000333181 Osmanthus Species 0.000 description 1
- 206010033546 Pallor Diseases 0.000 description 1
- 235000004348 Perilla frutescens Nutrition 0.000 description 1
- 206010037660 Pyrexia Diseases 0.000 description 1
- 244000290333 Vanilla fragrans Species 0.000 description 1
- 235000009499 Vanilla fragrans Nutrition 0.000 description 1
- 235000012036 Vanilla tahitensis Nutrition 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
- 206010048222 Xerosis Diseases 0.000 description 1
- 235000016127 added sugars Nutrition 0.000 description 1
- DTOSIQBPPRVQHS-PDBXOOCHSA-N alpha-linolenic acid Chemical compound CC\C=C/C\C=C/C\C=C/CCCCCCCC(O)=O DTOSIQBPPRVQHS-PDBXOOCHSA-N 0.000 description 1
- 235000020661 alpha-linolenic acid Nutrition 0.000 description 1
- 208000006673 asthma Diseases 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000004332 deodorization Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 125000002519 galactosyl group Chemical group C1([C@H](O)[C@@H](O)[C@@H](O)[C@H](O1)CO)* 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 230000006651 lactation Effects 0.000 description 1
- 150000002617 leukotrienes Chemical class 0.000 description 1
- 229960004488 linolenic acid Drugs 0.000 description 1
- KQQKGWQCNNTQJW-UHFFFAOYSA-N linolenic acid Natural products CC=CCCC=CCC=CCCCCCCCC(O)=O KQQKGWQCNNTQJW-UHFFFAOYSA-N 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000006408 oxalic acid Nutrition 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
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- 208000011580 syndromic disease Diseases 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
The present invention relates to a kind of purple perilla flavourings, use perilla seed and perilla leaf as the major ingredient of seasoning, are suitable for plurality of dishes, have fresh-keeping, flavour enhancing, make the effect of vegetable tasty mouthfeel, thick taste.The present invention also provides the production methods of the purple perilla flavouring.
Description
Technical field
The present invention relates to food processing technology fields, and in particular to a kind of purple perilla flavouring and preparation method thereof.
Background technology
Seasoning (flavoring；condiment；Seasoning), refer to the color that can increase dish, promote food
It is intended to, is beneficial to the accesary foods of health.Its major function is to promote vegetable quality, meets the sense organ needs of consumer.
Each kind of seasoning all contains the special composition for being different from other raw materials, this is the common feature of seasoning, and adjusts
Taste substance raw material has the main reason for seasoning effect.Special composition in seasoning can remove the smell for cooking major ingredient, dash forward
The taste of dish delivery changes the mode of appearance of main dishes and pastries, increases the color and luster etc. of main dishes and pastries.
Existing seasoning is mostly mixed by a variety of fragrance and/or vanilla, using wide in diet, culinary art and food processing
It is general, for improving taste of food and having the effects that deodorization, except having a strong smell, solve greasy, flavouring, fresh adding.
Invention content
The purpose of the present invention is to provide a kind of purple perilla flavourings, use perilla seed and perilla leaf as the master of seasoning
Material is suitable for plurality of dishes, has fresh-keeping, flavour enhancing, makes the effect of vegetable tasty mouthfeel, thick taste.The present invention also provides
The production method of the purple perilla flavouring.
To achieve the above object, the technical scheme is that a kind of purple perilla flavouring, the purple perilla flavouring is with weight
Part meter includes following ingredients：1-2 parts of perilla seed, 0.4-1 parts of perilla leaf, 2-5 parts of sesame, shrimp med or 0.3-0.8 parts of digested tankage, salt
0.4-0.9 parts and optional 0.2-0.6 parts of white granulated sugar.
Further, the purple perilla flavouring includes following ingredients in parts by weight：1.3-1.8 parts of perilla seed, perilla leaf
0.4-0.7 parts of 0.5-0.8 parts, 3-4.5 parts of sesame, shrimp med or digested tankage, 0.5-0.8 parts of salt and optional white granulated sugar 0.3-0.5
Part.
Further, the purple perilla flavouring includes following ingredients in parts by weight：1.5 parts of perilla seed, perilla leaf 0.6
Part, 4 parts of sesame, shrimp med or 0.5 part of digested tankage, 0.7 part of salt and optional 0.4 part of white granulated sugar.
Wherein, white granulated sugar is optional component.Under normal circumstances, white granulated sugar is added in the ingredient and enables to seasoning
Mouthfeel is more preferably.But for being not suitable for or not liking for the crowd of intake carbohydrate, such as diabetes patient, white sand can not also be added
Sugar.
Purple perilla (Perilla frutescens (L.) Britt.), alias：Osmanthus is weak, common perilla, red Soviet Union etc., be Labiatae 1 year
Raw herbaceous plant has special fragrance.Purple perilla in China's plantation application there are about nearly history in 2000, be mainly used for it is medicinal,
Oily use, fragrance, edible etc., leaf (perilla leaf), stalk (caulis perllae), fruit (perillaseed) can be used as medicine.
Specifically, perilla leaf flattening after be in oval, edge have crenature, two sides purple or above green, gas faint scent,
Taste micro-pungent.It is used as seasoning in southern china Zhanjiang Wuchuan area, tender leaf can be eaten raw, make soup.It is purple for from Chinese medicine angle
Perilla leaf acrid flavour, it is warm-natured；Converge to the spleen channel, lung channel；Perilla leaf can dissipate exterior cold, and during promoting the circulation of qi is wide, sweating power is stronger, can be used for treating diseases caused by external factors wind
It is cold, fever with aversion to cold and the taste stagnation of the circulation of vital energy, uncomfortable in chest, the card of vomiting.
Perilla seed is the dry mature fruit of purple perilla.Perilla seed seed is rich in containing protein 17%, oil 51.7% in oily
Unsaturated fatty acid and leukotrienes (linolenicacid), linoleic acid (linoleicacid), lecithin (lecithin) are molten
Blood lecithin (lysolecithin), single galactosyl diglyceride (monogalactosyldiglyceride), cerebroside
(cere-broside), cephalin (cephalin) and phosphatidyl serine (phosphatidylserine) etc..From Chinese medicine angle
For on degree, perilla seed acrid flavour is warm-natured；It is distributed in lung channel.For phlegm stops up the circulation of vital energy in the wrong direction, cough and asthma, dry constipation of intestines.Can with relieving exterior syndrome and dispelling cold,
Relieving QI stagnancy in the stomach.
Sesame (Sesamum indicum) also known as sesame, flax, are the seed kinds of flax, and oil content is up to 55%.China
From ancient times just there are many assorted food and delicious food that are made of sesame and sesame oil, the oil squeezed is known as sesame oil, siritch, perfume (or spice)
Oil, feature are smell mellowness, and life heat, which is used, all may be used.Sesame contains a large amount of fat and protein, has effects that blood-nourishing, can be with
Treatment xerosis cutis, it is coarse, enable that skin is moist, ruddy gloss.In addition, also filling liver kidney, benefiting essence-blood, ease constipation is dry and promoting lactation
The effect of.
Further, the digested tankage can use powder of pork, powdered beef or chicken meal.
Further, further include garlic powder 0.3-0.5 in parts by weight when the purple perilla flavouring is used as barbecue seasoning
Part, 0.6-0.9 parts of cumin powder；Preferably include 0.4 part of garlic powder, 0.8 part of cumin powder.It is adjusted in addition, can also add appropriate commercially available barbecue
Material.
Further, further include cumin powder 0.3- in parts by weight when the purple perilla flavouring is used as cold dish condiment
0.5 part, peanut it is 0.6-0.9 parts broken；Preferably include broken 0.8 part of 0.4 part of cumin powder, peanut.In addition, can also add appropriate commercially available cool
Dish condiment.
The present invention also provides the production method of the purple perilla flavouring, the production method includes the following steps：
(1) perilla seed is subjected to dedusting, cleans, dry pretreatment；It is then placed in slow boiling in pot and fries 15-30min, until there is perfume (or spice)
After gas or detonans, taking-up cools；It grinds；
(2) sesame is cleaned, is dried in the shade, then dried in dryer；
(3) perilla leaf is cleaned, is dried in the shade, then dried in dryer；It is smashed with mill or pulverizer, crosses 30-
60 mesh dusting covers obtain uniform perilla leaf powder；
(4) it is put into hot pot and grinds perilla seed, sesame, shrimp med or digested tankage mixing, stirs；Be then placed in perilla leaf powder after
It is continuous to stir；Salt is put before off the pot；
(5) it cools, then admixes white granulated sugar as needed.
In one embodiment, pretreated perilla seed is put into electric baking pan in step (1) and is stir-fried, at 150 DEG C
Stir-frying about 20 minutes.
In another embodiment, pretreated perilla seed is subjected to steaming stir-fry in step (1), steams and fries at 80-130 DEG C
5-30min。
In one embodiment, the stone mill of the perilla seed after cooling is ground 2-3 times in step (1).
Wherein, in step (2) and step (3), temperature is about 30 DEG C in dryer.
In one embodiment, boiling water blanching is used before perilla leaf is dried in step (3), can both removed in this way
Oxalic acid, can also color protection.About 30 DEG C of drying of dryer, about 5 hours.
Further, the method further includes preparing garlic powder and cumin powder, and add together with perilla leaf powder in step (4)
Enter to stir.
Further, the method further include prepare cumin powder and peanut it is broken, and in step (4) with perilla leaf powder together
Addition stirs.
The method of the present invention has the following advantages that：
1, seasoning of the present invention uses perilla seed and perilla leaf as the major ingredient of seasoning, is suitable for plurality of dishes, has
Fresh-keeping, flavour enhancing makes the effect of vegetable tasty mouthfeel, thick taste.
2, easy to make, it is convenient for industrialized production.
Specific implementation mode
The following examples are used to illustrate the present invention, but are not intended to limit the scope of the present invention..
Embodiment 1
Purple perilla flavouring includes following ingredients in parts by weight in the present embodiment：1.5 parts of perilla seed, 0.6 part of perilla leaf, sesame
4 parts of fiber crops, 0.5 part of shrimp med, 0.7 part of salt, 0.4 part of white granulated sugar.
Preparation method includes the following steps：
(1) perilla seed is subjected to dedusting, cleans, dry pretreatment；It is then placed in pot slow boiling and fries 20min to aromatic,
Taking-up cools；It grinds；
(2) sesame is cleaned, is dried in the shade, then 30 DEG C of drying in dryer；
(3) perilla leaf is cleaned, is dried in the shade, then in dryer 30 DEG C through 5 hours dry；With mill or pulverizer
It smashes, crosses 60 mesh sieve, obtain uniform perilla leaf powder；
(4) it is put into hot pot and grinds perilla seed, sesame, shrimp med mixing, stirs；Perilla leaf powder is then placed in continue to mix
It fries；Salt is put before off the pot；
(5) it cools, then admixes white granulated sugar.
Embodiment 2
Purple perilla flavouring includes following ingredients in parts by weight in the present embodiment：1.8 parts of perilla seed, 0.5 part of perilla leaf, sesame
3 parts of fiber crops, 0.6 part of shrimp med, 0.5 part of salt, 0.3 part of white granulated sugar.
Preparation method reference implementation example 1.Wherein pretreated perilla seed is put into electric baking pan in step (1) and is turned over
It fries, stir-fries 20 minutes at 150 DEG C.
Embodiment 3
Purple perilla flavouring includes following ingredients in parts by weight in the present embodiment：1.2 parts of perilla seed, 0.8 part of perilla leaf, sesame
5 parts of fiber crops, 0.8 part of digested tankage, 0.6 part of salt, 0.2 part of white granulated sugar.
Preparation method reference implementation example 1.Pretreated perilla seed is subjected to steaming stir-fry wherein in step (1), at 100 DEG C
It steams and fries 20min.
Embodiment 4
Purple perilla flavouring includes following ingredients in parts by weight in the present embodiment：1.5 parts of perilla seed, 0.6 part of perilla leaf, sesame
4 parts of fiber crops, 0.5 part of shrimp med, 0.7 part of salt, 0.4 part of white granulated sugar, additionally include 0.4 part of garlic powder, 0.8 part of cumin powder.
Preparation method reference implementation example 1, and garlic powder and cumin powder are added together with perilla leaf powder in step (4) and mixed
It fries.
Embodiment 5
Purple perilla flavouring includes following ingredients in parts by weight in the present embodiment：1.5 parts of perilla seed, 0.6 part of perilla leaf, sesame
4 parts of fiber crops, 0.5 part of shrimp med, 0.7 part of salt, 0.4 part of white granulated sugar, additionally include broken 0.8 part of 0.4 part of cumin powder, peanut.
Preparation method reference implementation example 1, and the broken same perilla leaf powder of cumin powder and peanut is added together in step (4)
It stirs.
Although above having used general explanation and specific embodiment, the present invention is described in detail, at this
On the basis of invention, it can be made some modifications or improvements, this will be apparent to those skilled in the art.Therefore,
These modifications or improvements without departing from theon the basis of the spirit of the present invention belong to the scope of protection of present invention.
Claims (10)
1. a kind of purple perilla flavouring, which is characterized in that the purple perilla flavouring includes following ingredients in parts by weight：Perilla seed 1-
0.3-0.8 parts of 2 parts, 0.4-1 parts of perilla leaf, 2-5 parts of sesame, shrimp med or digested tankage, 0.4-0.9 parts of salt and optional white granulated sugar
0.2-0.6 parts.
2. purple perilla flavouring according to claim 1, which is characterized in that under the purple perilla flavouring includes in parts by weight
Row ingredient：1.3-1.8 parts of perilla seed, 0.5-0.8 parts of perilla leaf, 3-4.5 parts of sesame, shrimp med or 0.4-0.7 parts of digested tankage, salt 0.5-
0.8 part and optional 0.3-0.5 parts of white granulated sugar.
3. purple perilla flavouring according to claim 2, which is characterized in that under the purple perilla flavouring includes in parts by weight
Row ingredient：0.5 part of 1.5 parts of perilla seed, 0.6 part of perilla leaf, 4 parts of sesame, shrimp med or digested tankage, 0.7 part of salt and optional white sand
0.4 part of sugar.
4. purple perilla flavouring according to claim 1, which is characterized in that the purple perilla flavouring is used as barbecue seasoning, with
Parts by weight meter further includes 0.3-0.5 parts of garlic powder, 0.6-0.9 parts of cumin powder.
5. purple perilla flavouring according to claim 1, which is characterized in that the purple perilla flavouring is used as cold dish condiment, with
Parts by weight meter further includes that 0.3-0.5 parts of cumin powder, peanut are 0.6-0.9 parts broken.
6. the production method of Soviet Union's seasoning according to claim 1, which is characterized in that the production method includes following step
Suddenly：
(1) perilla seed is subjected to dedusting, cleans, dry pretreatment；Be then placed in pot slow boiling and fry 15-30min, until it is aromatic or
After playing detonans, taking-up cools；It grinds；
(2) sesame is cleaned, is dried in the shade, then dried in dryer；
(3) perilla leaf is cleaned, is dried in the shade, then dried in dryer；It is smashed with mill or pulverizer, crosses 30-60 mesh
Dusting cover obtains uniform perilla leaf powder；
(4) it is put into hot pot and grinds perilla seed, sesame, shrimp med or digested tankage mixing, stirs；Perilla leaf powder is then placed in continue to mix
It fries；Salt is put before off the pot；
(5) it cools, then admixes white granulated sugar as needed.
7. production method according to claim 6, which is characterized in that pretreated perilla seed is put by step in (1)
It stir-fries in electric baking pan, stir-fries 20 minutes at 150 DEG C.
8. production method according to claim 6, which is characterized in that step carries out pretreated perilla seed in (1)
It steams and fries, steamed at 80-130 DEG C and fry 5-30min.
9. production method according to claim 6, which is characterized in that the method further includes preparing 0.3-0.5 parts of garlic powder
With 0.6-0.9 parts of cumin powder, and it is added and stirs together with perilla leaf powder in step (4).
10. production method according to claim 6, which is characterized in that the method further includes preparing cumin powder 0.3-0.5
Part and peanut are 0.6-0.9 parts broken, and are added and stir together with perilla leaf powder in step (4).
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