Abstract: In order to improve quality of quick-frozen perilla meatballs,the formula parameters which affected quality of quick-frozen perilla meatballs were optimized by Plackett-Burman design,the steepest ascent experiment and Box-Benhnken response surface methodology. First,two level factorial design of Plackett-Burman was used to evaluate the influence of seven related factors,and substitution amount of perilla seed,ice water and soy protein isolated were identified as the most significant variables. Second,the path of steepest ascent was used to approach the optimal region of response surface. Third,further optimization was made by using response surface methodology. The results showed that the optimal production formula were as follows:perilla seed 7%,ice water 29%,soy protein isolated 2.5%. Under the optimal conditions,the sensory score of22.03,hardness of 2158.83 g,springiness of 8.82 mm and cohesiveness of 0.63 was obtained by the verification experiment, and the relative error was 0. 57 % ~ 1. 61 %, which indicated that the combination of Plackett-Burman design,the steepest ascent experiment and response surface methodology could well optimize the production formula for quick-frozen perilla meatballs. Moreover,the perilla meatballs were rich in polyunsaturated fatty acids.