The invention relates to a process for the production of frozen foods, particularly vegetables or fruits, comprising the stages of subjecting the food to a slight and slow dehydration, preferably by air convection, to partially eliminate its water content by between approximately 2 and 10% by weight, especially its outermost layer； allowing the food to rest to favor the redistribution of the free water contained therein and subjecting it, after its packaging, to a rapid convection freezing treatment, either by immersion in an aqueous solution of salts or by means of the use of liquid nitrogen. In the case of chopped fruits, before the dehydration stage the portions are sprayed with an antioxidant product.
