摘 要：我国海域资源辽阔，海产品种类繁多，冻品是海产品加工的主要形式之一。液氮速冻作为一种新型速冻技术，具有冻结速率快、速冻食品品质高等优点，已在海产品冷冻过程中广泛应用。文章综述了液氮速冻技术基本原理及其在海产品保鲜中的应用，分析了液氮速冻工艺的优缺点，并展望了液氮速冻技术未来研究方向，以供参考。

    关键词：液氮速冻；冰晶生成带；中心温度

    Application of Liquid Nitrogen Quick Freezing Technology in Aquatic Products

    SUN Xin1， ZHANG Lu1， DONG Shaoguang3， HU Xin1，2， SONG Huayu1*

    (1.Qingdao Conson Oceantec Valley Development Co.， Ltd.， Qingdao 266200， China;

    2.Conson CSSC (Qingdao) Ocean Technology Co.， Ltd.， Qingdao 266200， China;

    3.Qingdao Conson Development (Group) Co.， Ltd.， Qingdao 266000， China)

    Abstract： China has abundant aquatic resources and a wide variety of aquatic products. Frozen products are one of the main forms of aquatic product processing. Liquid nitrogen quick freezing， as a new type of quick freezing technology， has the advantages of fast freezing rate and high quality of frozen food， and has been widely used in the freezing process of aquatic products. This paper reviews the basic principles of liquid nitrogen freezing technology and its application in aquatic product preservation. It analyzes the advantages and disadvantages of liquid nitrogen freezing process and looks forward to the future research direction of liquid nitrogen freezing technology for reference. ......