Marinated egg product capable of improving unfreezing layering phenomenon after quick freezing and preparation method of marinated egg product

The invention provides a marinated egg product capable of improving the unfreezing layering phenomenon after quick freezing and a preparation method of the marinated egg product, and relates to the technical field of food processing. The method specifically comprises the following steps: adding marinade into steamed, cooled and shelled eggs for marinating, after marinating is completed, refrigerating and soaking marinated eggs for 8-12 hours, draining, and immediately quickly freezing in an environment of-35 DEG C for 30-50 minutes, so as to obtain the marinated eggs. The prepared marinated egg product can be instantly eaten after being unfrozen at normal temperature and can also be heated and cooked at high temperature, and the quality state of the marinated eggs cannot be changed after long-time high-temperature cooking. According to the method, boiling water is firstly used for boiling, and the surface layer of the raw egg product can be subjected to protein denaturation treatment in a heating manner, so that protein gel is formed. When the eggs are peeled and marinated again, flavor substances in marinade can rapidly permeate, xanthan gum and trehalose can generate a coating effect on micromolecules in the eggs, and the adhesiveness and stability of protein molecules are improved; and then, the xanthan gum and the trehalose can be further immersed into the protein tissues through long-time refrigeration, so that the coating effect is enhanced.