Abstract: To achieve the industrialization of carrot corn pork rib soup, this study obtained the optimal simmering process of bone soup through single factor experiments and response surface optimization, and obtained the best amount of seasoning through orthogonal experiments. In addition, using quick-frozen prepared carrot corn rib soup as the research object, simulating the third-party logistics long and short-distance delivery, and self-extraction mode test, analyzing the rate of reheat loss, pH, thiobarbituric acid, volatile saline nitrogen, total bacterial count, E-tongue index, and changes in sensory quality of carrot corn rib soup. The results showed that the optimal simmering process for bone soup as follows: Simmering time of 145 minutes, simmering pressure of 50 kPa, and material-liquid ratio of 1:3, and the best amount of seasoning added (based on 200 g of bone broth) as follows: 1.4 g of salt, 1 g of sugar, and 0.3 g of monosodium glutamate. Under these conditions, the soup had translucent color, fresh and fragrant flavor, pure flavor, and the best mouthfeel. Compared with the control group, which was kept at −18 ℃ throughout the whole process, the degradation of eating quality in each experimental group was caused by the increase in the number of temperature fluctuations, and the lipid oxidation, microbial growth, taste and sensory deterioration of the products were more serious with the prolongation of the time of cold-chain transportation and the increase in ambient temperature. The optimal production process for carrot corn pork rib soup were studied, and it was suggested that frozen soup products should maintain a consistent freezing temperature during storage, transportation and self-extraction to avoid temperature fluctuations and ensure product quality.