A frozen food preparation is described, chosen among the group comprising sauces, pastes, pâtés, creams and pizza toppings, having hygienic and organoleptic features comparable with those of a corresponding fresh food preparation, which is in the form of granules having a porous surface, having an average weight of 6.0 g or less and essentially homogeneous in size having a diameter comprised between 1 mm and 20 mm, and apt to determine a rapid and uniform thawing of the deep-frozen food preparation； a process for the deep-freezing of a substantially fluid food preparation is also described, which involves dividing a substantially fluid food preparation into a plurality of drops, which, in a first deep-freezing step, are dosed within a liquid bath at a temperature lower than - 150°C, obtaining a plurality of partially frozen granules having a hard and deep-frozen external surface and a soft not completely deep-frozen core, and a second deep-freezing step at a temperature comprised between -30°C and -90°C, which leads to food preparation deep-frozen granules； the process is carried out within a system comprising a dosing device to dose the food preparation drop-wise, a first deep-freezing section downstream of the dosing device, comprising a liquid bath, at a temperature of -150° or lower, wherein the drops are fed and wherefrom a food preparation in the form of partially deep-frozen granules is discharged； a second deep-freezing section, operating at a temperature comprised between -30°C and - 90°C, wherein the granule deep-freezing is completed, and a packaging device.La présente invention a trait à un condiment surgelé, choisi dans le groupe comprenant les sauces, les pâtes, les crèmes et les garnitures de pizza, doté de caractéristiques hygiéniques et organoleptiques comparables à celles d'un condiment frais correspondant, qui se présente sous la forme de granules pourvus d'une surface poreuse, ayant un poids moyen inférieur ou égal à 6,0 g et une taille essentiel
