目的 保证即食小龙虾的食品品质，延长其货架期，为即食小龙虾杀菌及保藏技术的发展提供理论参考。方法 综述即食小龙虾加工的产业现状、存在问题和发展趋势。从腐败机制出发，分析杀菌和保藏2种工艺延长保质期的作用机制及关键技术点，阐明其各自的优缺点，重点探讨国内的研究进展。结果 现代灭菌技术可以在很大程度上减小食品品质损失，热灭菌技术以其安全可控性在未来食品灭菌工业中仍难被取代;现有的杀菌和保藏工艺可以延长即食小龙虾的货架期，但仍存在不足。结论 探究不同栅栏因子对即食小龙虾保藏的协同作用;从保藏机制出发构建即食小龙虾在杀菌、保藏过程中的保质与传质模型，都是未来优化即食小龙虾杀菌及保藏工艺的重要解决方案。

The work aims to ensure the quality of instant crayfish, prolong its shelf life and provide theoretical reference for the development of instant crayfish preservation and sterilization technology. The current industry status, existing issues and development trends of instant crayfish preservation technology were reviewed. Starting from the mechanism of spoilage, the mechanism and key technological points of sterilization and preservation for prolonging shelf life were analyzed and their advantages and disadvantages were expounded. Then, the domestic research progress was discussed emphatically. Modern sterilization technology could greatly reduce the loss of food quality, but thermal sterilization technology with its safety and controllability in the future food sterilization industry was still difficult to be replaced. Existing preservation and sterilization technology could prolong the shelf life of instant crayfish, but there were still some shortcomings. Exploring the synergistic effect of different fence factors on instant crayfish preservation and constructing the preservation and mass transfer models of instant crayfish in the process of sterilization and preservation from the preservation mechanism are both important solutions to optimize the sterilization and preservation technology of instant crayfish in the future.