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冷凍時用物理的方式保存食品，是最早且最安全的食品保存方式之一。在開始應用時，只有品質最高的水果和蔬菜才會被挑選出來并且迅速清洗、冷凍，這些冷凍食品是天然、美味并且安全的。冷凍技術保證食品安全是通過抑制微生物的繁殖，減緩食品本身代謝來實現的，尤其是速凍技術已經被證明可以降低某些食源性污染物的風險。因此，冷凍技術作為一種食品安全技術已經在全球食品加工業中廣泛應用。
Frozen in the physical way to preserve food, is one of the earliest and the most secure way of food preservation. , at the beginning of the application of only the highest quality of fruits and vegetables can be selected and cleaning, frozen rapidly, these frozen foods are natural, delicious and safe. Refrigeration technology is to ensure food safety by inhibiting microbial breeding, slow metabolism of the food itself to achieve, especially frozen technology has been shown to reduce the risk of some food-borne pollutants. Therefore, freezing technology as a food safety technology has been widely used in the global food processing industry.
根據國際上通用的定義，冷凍食品應符合以下四個條件：
According to the definition of international, frozen foods should meet the following four conditions:
1、采用營養、優質的食品原料進行前處理加工（形態處理、半成品或調理食品）；
1, nutrition, high-quality food raw materials before processing processing (form processing, semi-finished products, or food);
2、采用快速凍結；
2, using rapid freezing;
3、產品溫度控制在-18℃以下，并保持在-15℃以下運輸、銷售并流通；
3, the product temperature control under - 18 ℃, and keep the below 15 ℃ transportation, sales and distribution;
4、安全、衛生的預包裝食品。
4, safety, health, pre-packaged food.
冷凍技術的應用保證了食品的安全，不僅可以降低食物基質中水分的活性，抑制微生物和許多酶的活性，還可以降低各種生物化學反應的速度，減緩食品腐爛變質速度。同時，冷凍技術，尤其是速凍技術的應用，能最大限度地保持天然食品原有的新鮮程度、色澤、風味及營養成分，并延長食物的保存期限。如速凍后的水餃湯圓等由于在很短的時間內使得產品溫度達到-18℃，食物內水分快速凍結變成細小冰晶，外觀呈白色美觀，處理且保存得到可達12個月以上。
The application of refrigeration technology to ensure the safety of the food, not only can reduce the food the activity of the moisture from the substrate inhibition of microbial and the activity of many enzymes, can also reduce the speed of all kinds of biochemical reaction, reducing the speed of food to rot. At the same time, freezing technology, especially the application of quick-freezing technology can keep natural food original maximum freshness, color, flavor and nutrients, and prolong the shelf life of food. Such as quick-frozen dumplings dumplings after because in a very short period of time the product - 18 ℃ temperature is reached, rapid freezing of water into a tiny ice crystals inside food, with a white and beautiful appearance, processing and preservation can be more than 12 months.