Abstract: Disclosed is a method for producing a frozen-food which comprises: the step of forming an ice-capsule, in which the food, initially at room temperature, is chilled with a freezing medium of -80.degree. C. to -100.degree. C. so as to form an ice-capsule surrounding the food within 15 minutes; the step of mild chilling, in which the food is chilled in an environment of -25.degree. C. to -35.degree. C. so that the temperature of the center of the food becomes about 0.degree. C.; the step of quick chilling, in which the food is chilled with a freezing medium of -80.degree. C. to -100.degree. C. so that the temperature of the center of the food becomes about -6.degree. C. or lower; and the step of freezing-storage, in which the food is chilled at a relatively mild temperature for a period of time and then stored at a temperature of -18.degree. C. to -20.degree. C. until consumed.