Abstract: To investigate the impact of different freezing methods on the quality characteristics and moisture distribution of shredded pork with green pepper pre-made dishes, three freezing techniques were employed: refrigerator freezing (RF), spiral tunnel freezing (SF), and liquid nitrogen immersion freezing (LF). The samples were analyzed for moisture distribution, surface chroma, texture, microstructure, and sensory quality after reheating. Results indicated that the freezing method significantly influenced the texture, moisture distribution, and color of shredded pork with green pepper (P<0.05). Lower temperatures and faster freezing rates led to higher bound water content, increased hardness, better color retention, and higher overall sensory acceptability. Specifically, the LF group exhibited clear cell outlines and complete structures in the green peppers, with minimal and neatly arranged gaps between meat fiber bundles. The effects of freezing methods on the taste of shredded pork with green pepper dish were different, and the results of SF group and LF group were similar. In summary, liquid nitrogen immersion freezing effectively preserved the color of green peppers, maintained dish flavor, and produced a reheated product most similar to the fresh sample, providing a theoretical basis for industrial production of pre-made dishes.