The purpose of this paper is to summarize the research progress of ultrasound-assisted freezing technology in food immersion chilling and freezing, and provide a certain research direction for the future new technology assisted immersion chilling and freezing. The nucleation mechanism of ultrasound-assisted freezing and its influence on ice crystal growth and the influence on ultrasound on solution characters were studied, and the application of ultrasound-assisted freezing technology in food immersion chilling and freezing was reviewed. The results showed that ultrasound-assisted freezing technology can be widely used in all kinds of food processing, and there was a great space for research and development. Ultrasound-assisted freezing technology can further speed up the freezing rate, abate the ice crystal dimensions in food, and ameliorate the quality and flavor of frozen food. It has a broad application prospect in food processing, and can be effectively applied to the food industry.