PURPOSE: A production method of pan-fried sesame leaves is provided to improve the flavor, taste, and texture of the pan-fried sesame leaves similar to fresh sesame leaves.CONSTITUTION: Sesame leaves are assorted (S1). Foreign substances are removed from the sesame leaves (S2). The sesame leaves without the foreign substances is washed with flowing water (S3). Water is mixed with salt to make the salinity in 20-30% (S4). The sesame leaves are dipped in the salt water for salting (S5). The salted sesame leaves are cut (S6). Sauce is produced by boiling fermented soybean paste, soy sauce, onion, garlic, and Cheongyang chili pepper in water, and filtering (S7). The sesame leaves are dipped in the sauce, and are mixed with additional ingredients including garlic, onion, carrot, leek, spring onion, and red pepper before aging (S8). The aged sesame leaves are inserted into a frying pan, and pan-fried using perilla oil and soybean oil (S9). Fresh sesame leaves are dried in the shade and crushed to be added to the pan-fried sesame leaves, and the mixture is pan-fried (S10).COPYRIGHT KIPO 2013[Reference numerals] (S1) Sesame leaf assorting step (S10) Additional ingredient insertion step (S11) Sesame leaf freezing step (S12) Sesame leaf packing step (S2) Foreign substance removal step (S3) Sesame leaf washing step (S4) Salting water completing step (S5) Sesame leaf salting step (S6) Sesame leaf cutting step (S7) Sauce production step (S8) Sesame leaf aging step (S9) Sesame leaf pan-frying step본 발명은 밑반찬으로 섭취할 수 있는 볶음 깻잎 제조방법에 관한 것이다.본 발명의 특징은 깻잎을 선별하는 깻잎선별단계(S1)와, 선별된 깻잎들을 철망에서 교반하여서 이물질을 제거하는 이물질제거단계(S2)와, 이물질이 제거된 깻잎들의 줄기를 끈이나 철사로 묶어서 흐르는 물에 세척하는 깻잎세척단계(S3)와, 소금농도가 20∼30%가 되도록 소금을 첨가하여 염장수를 완성하는 염장수완성단계(S4)와, 완성된 염장수에 세척된 깻잎을 침지시켜서 염장하는 깻잎염장단계(S5)와, 염장된 깻잎을 세척하여 직사각형으로 절단하는 깻잎절단단계(S6)와, 물 에 된장, 간장, 양파, 통마늘, 청양고추를 끓여서 익힌 후 거름망에 걸러낸 양념장을 제조하는 양념장제조단계(S7)와, 양념장을 식힌 후에 깻잎을 침지시켜서 쌓으면서 마늘, 양파, 당근, 부추, 파 및 고추로 이루어진 부재료를 잘게 분쇄한 상태로 채운 후에, 1시간~3시간동안 저온 숙성시키는 깻잎숙성단계(S8) 및 가열된 프라이팬에 들기
