The changes and main parameters pasteurized by high temperature in the freezing process of banqueting snack food were studied,at the same time,the theoretical basis was put forward for the industrial production of banqueting food and technological line of banqueting food produced by industrialization was designed.

The article mainly analyses the shortcomings from nutriology and hygienics which the traditional Chinese feast exists at present, and indicates the reason why the reform of the Chinese feast is difficult.