To provide a food processing process that can not only keep the high-freshness, high-quality and safety of perishable food products after production, harvesting, and fishing but also increase the aging effect of the perishable foods and their processed products by keeping the temperature zone lower than 0°C but higher than their freezing point to inhibit the proliferation of microorganisms causing the deterioration of the quality.

Relating to a method for delivering and processing perishable food products such as livestock products, farm products and marine products that are produced, harvested and fished or their processed products, these fresh products are cooled lower than 0°C but higher than their freezing points immediately after they are produced, harvested or fished and they are treated in the same temperature range during a part or the whole of the delivery and processing steps including transportation, storage, processing and/or preservation.