液氮速冻在海产品保鲜中的应用研究  

Application of Liquid Nitrogen Quick Freezing Technology in Aquatic Products

作　　者：孙欣 张璐 董韶光 扈鑫 宋华玉 SUN Xin;ZHANG Lu;DONG Shaoguang;HU Xin;SONG Huayu(Qingdao Conson Oceantec Valley Development Co.,Ltd.,Qingdao 266200,China;Conson CSSC(Qingdao)Ocean Technology Co.,Ltd.,Qingdao 266200,China;Qingdao Conson Development(Group)Co.,Ltd.,Qingdao 266000,China)

机构地区：[1]青岛国信蓝色硅谷发展有限责任公司,山东青岛266200 [2]国信中船(青岛)海洋科技有限公司,山东青岛266200 [3]青岛国信发展(集团)有限责任公司,山东青岛266000

出　　处：《食品安全导刊》2025年第1期113-116,共4页China Food Safety Magazine

基　　金：山东省重点研发技术(科技示范工程)“游弋式大型智慧工船深远海养殖示范工程”(2021SFGC0701)。

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。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.

关 键 词：液氮速冻 冰晶生成带 中心温度 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]