Abstract: High-pressure-shift-freezing (HPSF) , an emerging food preservation technique, takes advantages of different ice crystals properties such as size, shape and distribution resulting from controlling of high pressure and temperature to improve the quality of frozen food.The basic principle of HPSF as well as the study of technique in food industry was depicted.In addition, the main problems were listed, and it could be a reference for further research of HPSF in food preservation.