A salty yolk coating for frozen food products and a method of preparing and using the same

Abstract

The application relates to the technical field of frozen food, and provides a salty egg yolk coating for frozen food and a preparation method and application thereof. The salty egg yolk coating is prepared from salty egg yolk powder, water and a stabilizer as main raw materials; the stabilizer comprises monoglyceride fatty acid ester, citrus fiber and inulic gum in a mass ratio of (10-50):(5-30):(5-30); and the mass ratio of the stabilizer to the salty egg yolk powder is (2-6):(380-540). Through optimization of the components and the proportion of the stabilizer, the uneven appearance and the ice crystal problem of the salty egg yolk coating are avoided, and the salty egg yolk coating has good anti-melting property.

Description

Technical Field

[0001] This invention relates to the field of frozen food technology, and in particular to a salted egg yolk coating for frozen foods, its preparation method, and its application. Background Technology

[0002] Eggs provide a wealth of protein, vitamins, and minerals. They are among the most affordable single sources of whole protein. As a processed, preserved egg product, salted egg yolk offers both rich nutrition and an appealing taste. For example, CN110235982A discloses a frozen beverage containing avocado and salted egg yolk, and its preparation method. This frozen beverage combines the nutrition of fresh avocado and salted egg yolk, creating a novel and unique sweet and salty flavor. Its distinctive appearance enhances the enjoyment of consumption, enriches the variety of frozen beverages, and increases their overall value. Another example is CN109892469A, which discloses a salted egg yolk ice cream, comprising a salted egg yolk cream containing salted egg yolk puree, a grayish-brown coating coated with chocolate sauce, and a layer of golden salted egg yolk granules adhering to the surface of the coating. It has a rich salted egg yolk aroma, a refreshing and cool taste, high nutritional value, and is suitable for all ages.

[0003] If salted egg yolk were used as a coating for ice cream, it would not only impart the unique salty and savory flavor of salted egg yolk to the coating but also give the ice cream more layers of taste and texture, further expanding the application range of salted egg yolk in the frozen food industry. However, there are currently no reports of coatings using salted egg yolk as the main ingredient on frozen foods, including ice cream. Summary of the Invention

[0004] Frozen foods often contain coatings. Taking ice cream coatings as an example, the relevant technologies mainly include Choclitz coating and water ice coating. Different coatings have different characteristics and flavors. In the research of this invention, it was found that when salted egg yolks are used to make ice cream coatings, poor appearance quality is easy to occur, especially the problem of uneven coating and difficulty in achieving both anti-melting properties. This may be related to the high content of total solids, fat, protein and salt in salted egg yolks.

[0005] Based on this, the present invention provides a salted egg yolk coating for frozen foods, its preparation method and application. By optimizing the components and ratio of the stabilizer, the uneven appearance and ice crystal problem of the salted egg yolk coating are avoided, and it has good resistance to melting.

[0006] In a first aspect, the present invention provides a salted egg yolk coating for frozen foods, which is made of salted egg yolk powder, water and stabilizer as the main raw materials;

[0007] The stabilizer comprises mono- and diglycerides of fatty acids, citrus fiber, and prickly pear gum in a mass ratio of (10-50):(5-30):(5-30);

[0008] The mass ratio of the stabilizer to the salted egg yolk powder is (2-6):(380-540).

[0009] In the food industry, stabilizers are often added to stabilize the state of food. However, due to different food raw material systems and different environmental factors, the applicability of stabilizers and the stable state achieved are not the same. In this invention, the stability of the salted egg yolk coating is mainly affected by the salted egg yolk powder and freezing conditions. Due to the particulate structure of salted egg yolk powder and the tendency of water to form ice crystals under freezing conditions, this invention avoids the uneven appearance, poor sensory quality, and ice crystal problems of the salted egg yolk coating by optimizing the components and ratio of the stabilizer, and also provides good resistance to melting.

[0010] Compared to other commonly used stabilizer systems, such as phospholipids and polyglycerol ricinoleate stabilizers commonly used in chocolate coatings, their application in the salted egg yolk coating of this invention leads to excessive free water in the liquid, resulting in ice crystals in the product. Similarly, sodium carboxymethyl cellulose and xanthan gum stabilizers commonly used in water-based coatings, when applied to the salted egg yolk coating of this invention, cause uneven distribution of oils in the liquid, resulting in a poor texture and insufficient softness in the ice cream coating.

[0011] According to the salted egg yolk coating for frozen food provided by the present invention, the mass ratio of water to salted egg yolk powder is (300-380):(380-540);

[0012] And / or, the mass ratio of the stabilizer to the water is (2-6):(300-380).

[0013] The thickness of the salted egg yolk coating is related to its appearance quality, and in order to adapt to ready-to-eat frozen foods, the thickness of the salted egg yolk coating is also related to its edibility, such as taste.

[0014] According to the salted egg yolk coating for frozen foods provided by the present invention, the thickness of the salted egg yolk coating is 1 to 5 mm.

[0015] Considering the diversity of frozen foods, and the fact that a simple salted egg yolk ice cream coating offers a limited flavor profile and fails to provide consumers with a multi-layered and multi-flavored eating experience, this invention allows for the addition of other ingredients to the current formula. This enables the salted egg yolk coating to maintain its flavor and nutritional value while also possessing a good appearance and a richer range of flavors, including sweet, salty, and spicy.

[0016] The salted egg yolk coating for frozen foods provided by the present invention further includes one or more of malt syrup, pepper powder, and monosodium glutamate.

[0017] Preferably, the mass ratio of the maltose syrup to the salted egg yolk powder is (50-90):(380-540);

[0018] The mass ratio of the pepper powder to the salted egg yolk powder is (20-40):(380-540);

[0019] The mass ratio of monosodium glutamate to salted egg yolk powder is (10-25):(380-540);

[0020] For a more ideal orange-red color, the salted egg yolk powder is preferably salted duck egg yolk powder. The pepper powder is white pepper powder, which avoids affecting the color of the salted egg yolk.

[0021] According to the salted egg yolk coating for frozen food provided by the present invention, the raw materials include, by weight: 380-540 parts salted egg yolk powder, 300-380 parts water, 50-90 parts malt syrup, 20-40 parts pepper powder, 10-25 parts monosodium glutamate, and 2-6 parts stabilizer.

[0022] Preferably, by weight, the raw materials include: 380 parts by weight of salted egg yolk powder, 380 parts by weight of water, 50-90 parts by weight of malt syrup, 20-40 parts by weight of pepper powder, 10-25 parts by weight of monosodium glutamate, and 2-6 parts by weight of stabilizer.

[0023] Secondly, the present invention also provides a method for preparing a salted egg yolk coating for frozen foods, comprising: using salted egg yolk powder, water and stabilizer as the main raw materials;

[0024] The stabilizer comprises mono- and diglycerides of fatty acids, citrus fiber, and prickly pear gum in a mass ratio of (10-50):(5-30):(5-30);

[0025] The mass ratio of the stabilizer to the salted egg yolk powder is (2-6):(380-540).

[0026] For salted egg yolk coatings used in frozen foods, they are generally formed under quick-freezing processes. Although the resistance to melting of the salted egg yolk coating can be improved to some extent by optimizing with stabilizers, it has been found during the processing that conventional one-time quick-freezing conditions are not conducive to improving the resistance to melting of the salted egg yolk coating in this invention, and it is also very easy to produce cracks or even breakage.

[0027] The method for preparing the salted egg yolk coating for frozen food according to the present invention includes: the salted egg yolk coating being fixed by secondary quick freezing;

[0028] The secondary quick-freezing process includes: pre-forming at -30 to -40°C followed by setting at -180 to -200°C;

[0029] Preferably, the secondary quick-freezing process is: quick-freezing at -30 to -40°C for 15 to 20 seconds, followed by quick-freezing at -180 to -200°C for 3 to 5 seconds;

[0030] Most preferably, the secondary quick-freezing process involves pre-forming the salted egg yolk coating under carbon dioxide quick-freezing conditions for 15-20 seconds, followed by quick-freezing with liquid nitrogen for 3-5 seconds.

[0031] In this invention, "setting" refers to the formation of the coating structure on the final product. "Setting" is a concept relative to "pre-forming." Pre-forming refers to the gradual shaping of the mixture from an unformed state through a low-temperature freezing process. Pre-forming has little impact on melt resistance but plays a crucial role in preventing cracking of the salted egg yolk coating. The setting time at -180 to -200°C has a significant impact on melt resistance; if the time is too short, the melt resistance of the salted egg yolk coating will decrease.

[0032] During processing, it was also discovered that salted egg yolk particles have a unique gravelly particle characteristic. This characteristic leads to problems such as the salted egg yolk coating formed after freezing being prone to crumbling. Adding salted egg yolk in the form of a paste results in uneven distribution of the salted egg yolk in the coating, causing clumping. Therefore, this invention optimizes the salted egg yolk powder based on the aforementioned method. Specifically, it pre-treats the salted egg yolk particles by drying and grinding before adding them.

[0033] The method for preparing the salted egg yolk coating for frozen food according to the present invention includes: the salted egg yolk powder is obtained by grinding salted egg yolks with a moisture content of less than or equal to 10% and then passing them through a 200-mesh sieve;

[0034] Preferably, the grinding conditions include grinding at 1000-1500 rpm for 1-3 hours.

[0035] The method for preparing the salted egg yolk coating for frozen foods according to the present invention includes:

[0036] Dry the salted egg yolks;

[0037] Grind the dried salted egg yolks;

[0038] The ground salted egg yolks are sieved to obtain the salted egg yolk powder;

[0039] After premixing solid raw materials including the salted egg yolk powder, they are mixed with liquid raw materials including the water to obtain a liquid mixture.

[0040] The liquid material is obtained by sterilization, homogenization, aging, freezing, pouring into molds, and secondary quick-freezing.

[0041] Specifically,

[0042] Thirdly, the present invention also provides a frozen food, including the salted egg yolk coating as described above;

[0043] Preferably, the frozen food includes ice cream and frozen cake.

[0044] This invention provides a salted egg yolk coating for frozen foods, its preparation method, and its application. Considering that the stability of the salted egg yolk coating is mainly affected by the salted egg yolk powder and freezing conditions, and that the salted egg yolk powder has a particulate structure and water is prone to forming ice crystals under freezing conditions, this invention avoids the uneven appearance and ice crystal problem of the salted egg yolk coating by optimizing the components and ratio of the stabilizer, and also has good resistance to melting. Detailed Implementation

[0045] To make the objectives, technical solutions, and advantages of this invention clearer, the technical solutions of this invention will be clearly and completely described below. Obviously, the described embodiments are only some embodiments of this invention, not all embodiments. Based on the embodiments of this invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of this invention.

[0046] Where specific techniques or conditions are not specified in the examples, they shall be performed in accordance with the techniques or conditions described in the literature in this field, or in accordance with the product instructions. Reagents or instruments whose manufacturers are not specified are all conventional products that can be purchased through legitimate channels.

[0047] In the embodiments of this invention, the salted egg yolks are all fresh duck egg yolks, and the pepper powder is all white pepper powder.

[0048] Example 1

[0049] A method for preparing a salted egg yolk coating for ice cream, comprising the following steps:

[0050] (1) Raw material preparation:

[0051] By weight, the ingredients are: 380 parts salted egg yolk, 380 parts water, 90 parts malt syrup, 10 parts pepper powder, 25 parts monosodium glutamate, and 2 parts stabilizer.

[0052] The stabilizer consists of mono- and diglyceride fatty acid esters, citrus fiber, and prickly pear gum in a mass ratio of 10:30:10.

[0053] (2) Dry the salted egg yolks at 100℃ for 3 hours to reduce their moisture content to less than or equal to 10%.

[0054] (3) Place the dried salted egg yolks into a ball mill and grind them at 1200 rpm for 2 hours.

[0055] (4) The ground salted egg yolk powder is sieved through a 200-mesh sieve.

[0056] (5) Mix salted egg yolk powder, pepper powder, monosodium glutamate, and stabilizer powder evenly, then add water and malt syrup.

[0057] (6) Sterilization: Stir the liquid at 88°C for 20 minutes.

[0058] (7) Homogenization: Homogenize the liquid at a pressure of 16 MPa, with a first-stage homogenization pressure of 10 MPa and a second-stage homogenization pressure of 6 MPa.

[0059] (8) Aging: Aging the liquid at 4℃ for 4 hours.

[0060] (9) Freezing: The aged liquid is frozen using a freezer with an expansion rate of 20% and the discharge temperature is controlled at -5℃.

[0061] (10) Molding: -22℃ molding suction shell, coating thickness 3mm.

[0062] (11) Quick-freezing with carbon dioxide: quick-freeze at -37℃ for 20 seconds.

[0063] (12) Liquid nitrogen quick-freezing: Liquid nitrogen -196℃ quick-freezing for 3s.

[0064] Example 2

[0065] A method for preparing a salted egg yolk coating for ice cream, comprising the following steps:

[0066] (1) Raw material preparation:

[0067] By weight, the ingredients are: 420 parts salted egg yolk, 360 parts water, 70 parts malt syrup, 20 parts pepper powder, 20 parts monosodium glutamate, and 3 parts stabilizer.

[0068] The stabilizer consists of mono- and diglyceride fatty acid esters, citrus fiber, and prickly pear gum in a mass ratio of 20:25:15.

[0069] (2) Dry the salted egg yolks at 110℃ for 2 hours to reduce their moisture content to less than or equal to 10%.

[0070] (3) Place the dried salted egg yolks into a ball mill and grind them at 1000 rpm for 3 hours.

[0071] (4) The ground salted egg yolk powder is sieved through a 200-mesh sieve.

[0072] (5) Mix salted egg yolk powder, pepper powder, monosodium glutamate, and stabilizer powder evenly, then add water and malt syrup.

[0073] (6) Sterilization: Stir the liquid at 85°C for 20 minutes.

[0074] (7) Homogenization: Homogenize the liquid at a pressure of 13 MPa, 10 MPa for the first homogenization stage, and 3 MPa for the second homogenization stage.

[0075] (8) Aging: Aging the liquid at 4℃ for 5 hours.

[0076] (9) Freezing: The aged liquid is frozen using a freezer with an expansion rate of 20% and the discharge temperature is controlled at -5℃.

[0077] (10) Casting: Casting the shell at -23℃, with a coating thickness of 3mm.

[0078] (11) Quick-freezing with carbon dioxide: quick-freeze at -37℃ for 15 seconds.

[0079] (12) Liquid nitrogen quick-freezing: Liquid nitrogen -196℃ quick-freezing for 4s.

[0080] Example 3

[0081] A method for preparing a salted egg yolk coating for ice cream, comprising the following steps:

[0082] (1) Raw material preparation:

[0083] By weight, the ingredients are: 460 parts salted egg yolk, 340 parts water, 50 parts malt syrup, 30 parts pepper powder, 15 parts monosodium glutamate, and 4 parts stabilizer.

[0084] The stabilizer consists of mono- and diglyceride fatty acid esters, citrus fiber, and prickly pear gum in a mass ratio of 30:20:20.

[0085] (2) Dry the salted egg yolks at 120℃ for 2 hours to reduce their moisture content to less than or equal to 10%.

[0086] (3) Place the dried salted egg yolks into a ball mill and grind them at 1500 rpm for 1 hour.

[0087] (4) The ground salted egg yolk powder is sieved through a 200-mesh sieve.

[0088] (5) Mix salted egg yolk powder, pepper powder, monosodium glutamate, and stabilizer powder evenly, then add water and malt syrup.

[0089] (6) Sterilization: Stir the liquid at 87°C for 30 minutes.

[0090] (7) Homogenization: Homogenize the liquid at a pressure of 14 MPa, 11 MPa for the first homogenization stage, and 3 MPa for the second homogenization stage.

[0091] (8) Aging: Aging the liquid at 2℃ for 6 hours.

[0092] (9) Freezing: The aged liquid is frozen using a freezer with an expansion rate of 20% and the discharge temperature is controlled at -6℃.

[0093] (10) Molding: -24℃ molding suction shell, coating thickness 3mm.

[0094] (11) Quick-freezing with carbon dioxide: quick-freeze at -37℃ for 16 seconds.

[0095] (12) Liquid nitrogen quick-freezing: Liquid nitrogen -196℃ quick-freezing for 4s.

[0096] Example 4

[0097] A method for preparing a salted egg yolk coating for ice cream, comprising the following steps:

[0098] (1) Raw material preparation:

[0099] By weight, 500 parts salted egg yolk, 320 parts water, 30 parts malt syrup, 40 parts pepper powder, 10 parts monosodium glutamate, and 5 parts stabilizer.

[0100] The stabilizer consists of mono- and diglyceride fatty acid esters, citrus fiber, and prickly pear gum in a mass ratio of 40:15:25.

[0101] (2) Dry the salted egg yolks at 120℃ for 2 hours to reduce their moisture content to less than or equal to 10%.

[0102] (3) Place the dried salted egg yolks into a ball mill and grind them at 1200 rpm for 2 hours.

[0103] (4) The ground salted egg yolk powder is sieved through a 200-mesh sieve.

[0104] (5) Mix salted egg yolk powder, pepper powder, monosodium glutamate, and stabilizer powder evenly, then add water and malt syrup.

[0105] (6) Sterilization: Stir the liquid at 86°C for 30 minutes.

[0106] (7) Homogenization: Homogenize the liquid at a pressure of 15 MPa, 11 MPa for the first homogenization stage and 4 MPa for the second homogenization stage.

[0107] (8) Aging: Aging the liquid at 6℃ for 6 hours.

[0108] (9) Freezing: The aged liquid is frozen using a freezer with an expansion rate of 20% and the discharge temperature is controlled at -6℃.

[0109] (10) Molding: -25℃ molding suction shell, coating thickness 3mm.

[0110] (11) Quick-freezing with carbon dioxide: quick-freeze at -37℃ for 17 seconds.

[0111] (12) Liquid nitrogen quick-freezing: Liquid nitrogen -196℃ quick-freezing for 5s.

[0112] Example 5

[0113] A method for preparing a salted egg yolk coating for ice cream, comprising the following steps:

[0114] (1) Raw material preparation:

[0115] By weight, the ingredients are: 540 parts salted egg yolk, 300 parts water, 10 parts malt syrup, 60 parts pepper powder, 5 parts monosodium glutamate, and 6 parts stabilizer.

[0116] The stabilizer consists of mono- and diglyceride fatty acid esters, citrus fiber, and prickly pear gum in a mass ratio of 50:5:30.

[0117] (2) Dry the salted egg yolks at 120℃ for 2 hours to reduce their moisture content to less than or equal to 10%.

[0118] (3) Place the dried salted egg yolks into a ball mill and grind them at 1200 rpm for 2 hours.

[0119] (4) The ground salted egg yolk powder is sieved through a 200-mesh sieve.

[0120] (5) Mix salted egg yolk powder, pepper powder, monosodium glutamate, and stabilizer powder evenly, then add water and malt syrup.

[0121] (6) Sterilization: Stir the liquid at 90°C for 15 minutes.

[0122] (7) Homogenization: Homogenize the liquid at a pressure of 16 MPa, with a first-stage homogenization pressure of 10 MPa and a second-stage homogenization pressure of 6 MPa.

[0123] (8) Aging: Aging the liquid at 6℃ for 5 hours.

[0124] (9) Freezing: The aged liquid is frozen using a freezer with an expansion rate of 20% and the discharge temperature is controlled at -6℃.

[0125] (10) Molding: -26℃ molding suction shell, coating thickness 3mm.

[0126] (11) Quick-freezing with carbon dioxide: quick-freeze at -37℃ for 19 seconds.

[0127] (12) Liquid nitrogen quick-freezing: Liquid nitrogen -196℃ quick-freezing for 5s.

[0128] Example 6

[0129] It is basically the same as Example 1, except that:

[0130] No carbon dioxide quick-freezing is performed.

[0131] The results showed that the salted egg yolk coating had cracks.

[0132] Example 7

[0133] It is basically the same as Example 1, except that:

[0134] The carbon dioxide quick-freezing time was increased to 30 seconds, while the liquid nitrogen quick-freezing time was reduced to 2 seconds.

[0135] The results showed that the salted egg yolk coating was soft and had poor resistance to melting.

[0136] Example 8

[0137] It is basically the same as Example 1, except that:

[0138] The drying time for salted egg yolks was changed to 1 hour, and their moisture content was greater than 10%.

[0139] The results showed that the salted egg yolk powder was not loose enough after grinding, resulting in a poor appearance and texture of the salted egg yolk layer.

[0140] Example 9

[0141] It is basically the same as Example 1, except that:

[0142] The grinding time for salted egg yolks was changed to 0.5 hours.

[0143] Insufficient grinding of salted egg yolk powder results in poor appearance and texture of the salted egg yolk coating.

[0144] Comparative Example 1

[0145] It is basically the same as Example 1, except that:

[0146] Reduce the weight of the stabilizer to 1 part.

[0147] Comparative Example 2

[0148] It is basically the same as Example 1, except that:

[0149] The stabilizer consists of mono- and diglyceride fatty acid esters, citrus fiber, and prickly pear gum in a mass ratio of 5:20:20.

[0150] Comparative Example 3

[0151] It is basically the same as Example 1, except that:

[0152] The stabilizer consists of mono- and diglyceride fatty acid esters, citrus fiber, and prickly pear gum in a mass ratio of 55:20:20.

[0153] Comparative Example 4

[0154] It is basically the same as Example 1, except that:

[0155] The stabilizer consists of mono- and diglyceride fatty acid esters, citrus fiber, and prickly pear gum in a mass ratio of 30:3:20.

[0156] Comparative Example 5

[0157] It is basically the same as Example 1, except that:

[0158] The stabilizer consists of mono- and diglyceride fatty acid esters, citrus fiber, and prickly pear gum in a mass ratio of 30:35:20.

[0159] Comparative Example 6

[0160] It is basically the same as Example 1, except that:

[0161] The stabilizer consists of mono- and diglyceride fatty acid esters, citrus fiber, and prickly pear gum in a mass ratio of 30:20:3.

[0162] Comparative Example 7

[0163] It is basically the same as Example 1, except that:

[0164] The stabilizer consists of mono- and diglyceride fatty acid esters, citrus fiber, and prickly pear gum in a mass ratio of 30:20:35.

[0165] The salted egg yolk coatings obtained in the above embodiments and comparative examples were tested using the following methods:

[0166] (1) Sensory quality scoring method

[0167] A judging panel composed of 12 food industry professionals evaluated the taste, appearance, and texture of the salted egg yolk coating product according to the sensory quality scoring requirements in Table 1.

[0168] Table 1 Sensory Quality Rating Table

[0169]

[0170]

[0171] (2) Heat resistance test method

[0172] At 20–25°C, place the salted egg yolk coating to be tested on a sieve and record the time it takes for the first drop of liquid to fall. A drop falling within 30 minutes is considered to meet the melt resistance requirements, while a drop falling within 30 minutes is considered to fail to meet the melt resistance requirements.

[0173] The test results are as follows:

[0174] Example 1 13 38 17 68 ≥30min Example 2 18 40 20 78 ≥30min Example 3 23 45 22 90 ≥30min Example 4 20 47 23 90 ≥30min Example 5 15 42 20 77 ≥30min Example 6 21 19 21 61 ≥30min Example 7 14 16 20 50 <30min Example 8 23 15 14 52 ≥30min Example 9 19 7 13 39 ≥30min Comparative Example 1 13 12 16 41 ≥30min Comparative Example 2 17 10 5 32 <30min Comparative Example 3 18 19 3 40 ≥30min Comparative Example 4 12 11 15 38 <30min Comparative Example 5 21 28 11 60 ≥30min Comparative Example 6 12 10 14 36 <30min Comparative Example 7 19 20 16 55 ≥30min

[0175] It can be seen that the amount of stabilizer added has a great influence on the appearance of the salted egg yolk coating, and the proportions of the various components in the stabilizer need to work together to achieve better overall performance of the salted egg yolk coating.

[0176] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, and not to limit them; although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some of the technical features; and these modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims

1. A salted egg yolk coating for frozen foods, characterized in that, By weight, the ingredients include: 380-540 parts salted egg yolk powder, 300-380 parts water, 50-90 parts malt syrup, 20-40 parts pepper powder, 10-25 parts monosodium glutamate, and 2-6 parts stabilizer. The stabilizer comprises mono- and diglyceride fatty acid esters, citrus fiber, and prickly pear gum in a mass ratio of (10~50):(5~30):(5~30); The salted egg yolk coating is set by two-stage quick-freezing; The secondary quick-freezing process involves quick-freezing at -30~-40℃ for 15~20 seconds, followed by quick-freezing at -180~-200℃ for 3~5 seconds.

2. The salted egg yolk coating for frozen foods according to claim 1, characterized in that, The thickness of the salted egg yolk coating is 1~5mm.

3. The salted egg yolk coating for frozen foods according to claim 1 or 2, characterized in that, By weight, the raw materials include: 380 parts salted egg yolk powder, 380 parts water, 50-90 parts malt syrup, 20-40 parts pepper powder, 10-25 parts monosodium glutamate, and 2-6 parts stabilizer.

4. The method for preparing the salted egg yolk coating for frozen foods according to any one of claims 1 to 3, characterized in that, The salted egg yolk coating is set by two-stage quick-freezing; The secondary quick-freezing process involves quick-freezing at -30~-40℃ for 15~20 seconds, followed by quick-freezing at -180~-200℃ for 3~5 seconds.

5. The method for preparing a salted egg yolk coating for frozen foods according to claim 4, characterized in that, The secondary quick-freezing process involves pre-forming the salted egg yolk coating under carbon dioxide quick-freezing conditions for 15-20 seconds, followed by quick-freezing with liquid nitrogen for 3-5 seconds.

6. The method for preparing a salted egg yolk coating for frozen foods according to claim 4 or 5, characterized in that, include: The salted egg yolk powder is obtained by grinding salted egg yolks with a moisture content of less than or equal to 10% and then passing them through a 200-mesh sieve.

7. The method for preparing a salted egg yolk coating for frozen foods according to claim 6, characterized in that, The grinding conditions include grinding at 1000~1500 rpm for 1~3 hours.

8. The method for preparing a salted egg yolk coating for frozen foods according to claim 4, 5, or 7, characterized in that, include: Dry the salted egg yolks; Grind the dried salted egg yolks; The ground salted egg yolks are sieved to obtain the salted egg yolk powder; After premixing solid raw materials including the salted egg yolk powder, they are mixed with liquid raw materials including the water to obtain a liquid mixture. The liquid material is obtained by sterilization, homogenization, aging, freezing, pouring into molds, and secondary quick-freezing.

9. The method for preparing a salted egg yolk coating for frozen foods according to claim 6, characterized in that, include: Dry the salted egg yolks; Grind the dried salted egg yolks; The ground salted egg yolks are sieved to obtain the salted egg yolk powder; After premixing solid raw materials including the salted egg yolk powder, they are mixed with liquid raw materials including the water to obtain a liquid mixture. The liquid material is obtained by sterilization, homogenization, aging, freezing, pouring into molds, and secondary quick-freezing.

10. A frozen food, characterized in that, Includes the salted egg yolk coating as described in any one of claims 1 to 3.

11. The frozen food according to claim 10, characterized in that, The frozen foods include ice cream and frozen cakes.

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