PROBLEM TO BE SOLVED: To provide a method for producing a stir-fried dish simply by using an acidic water oil type emulsified seasoning as a substitute for stir-frying oil that is capable of easily obtaining a desirable rich flavor.SOLUTION: In a method for producing a stir-fried dish seasoned using an acidic water oil type emulsified seasoning, the acidic water oil type emulsified seasoning that contains egg yolk and thickener and has a water phase salt concentration of 5 to 30%, an edible oil content of 30 to 80%, and viscosity increase of 15 Pa s or higher before and after heating when warmed at a product temperature of 95 to 100°C and then cooled to 20°C is added to a stir-frying apparatus, and heating is performed as needed, and next, a food material not stir-fried with oil is added to the stir-frying apparatus, and cooking under heating is performed.COPYRIGHT: (C)2015,JPO&INPIT【課題】炒め油の代わりとして調理に用いるだけで、好ましいコク味が付与された炒め料理を簡便に得ることができる、酸性水中油型乳化状調味料を用いた炒め料理の製造方法を提供する。【解決手段】酸性水中油型乳化状調味料で調味する炒め料理の製造方法において、卵黄及び増粘剤を含有し、水相食塩濃度が5~30%、食用油脂含有量が30~80%であり、前記酸性水中油型乳化状調味料を品温95~100℃に加温し、次いで20℃に冷却した際の加熱前後の粘度増加が15Pa・s以上である酸性水中油型乳化状調味料を、炒め調理器具に投入し、必要に応じ加熱し、次いで、油で炒めていない食材を、前記炒め調理器具に投入して加熱調理する、炒め料理の製造方法。【選択図】 なし
