目的 为延长水产品销售周期，最大程度保持其营养品质，促进水产品冷冻保藏及加工技术的发展和产业化。方法 归纳总结超声辅助浸渍冷冻的作用机理，并探究其对冰晶形成和生长以及水产品保鲜加工的影响。结果 超声辅助浸渍冷冻能有效提高冷冻效率，减小冰晶晶核规格，缩短冷冻时间，减缓水产品蛋白质变性与脂质氧化速率，改善水产品质构、保持其营养价值，是水产品冷冻处理的有效途径。结论 超声辅助浸渍冷冻技术能在一定程度上解决水产品冷冻过程中存在的问题，为水产品冷冻技术产业化提供支持。超声辅助浸渍冷冻技术在作用机制、适用范围和特定环境下的作用衰减等方面存在着一定缺陷，还需深入阐述其作用机理，为冷冻智能装备开发提供保障。

The work aims to extend the sales cycle of aquatic products, maximize their nutritional quality, and promote the development and industrialization of frozen storage and processing technology for aquatic products. The mechanism of ultrasound assisted immersion freezing and its impact on the formation and growth of ice crystals as well as the preservation and processing of aquatic products were summarized and reviewed. The ultrasound assisted immersion freezing could effectively improve the freezing efficiency, reduce the size of ice crystals, shorten the freezing time, slow down the protein denaturation and lipid oxidation rate of aquatic products, improve the quality structure of aquatic products and maintain their nutritional value, which was an effective way to freeze aquatic products. Ultrasound assisted immersion freezing technology can solve the problems existing in the freezing process of aquatic products to some extent, providing support for the industrialization of aquatic product freezing technology. The ultrasonic assisted immersion freezing technology has certain shortcomings in terms of its mechanism of action, applicability, and attenuation in specific environment. It is necessary to further elaborate on its mechanism of action to provide support for the development of intelligent freezing equipment.