Abstract: The influence of cooling rate on food quality after sterilizing was explored.According to the advantage theory of quick cooling applied on canned foods, numerical method was applied to calculate temperature distribution and the change of C value.Using pressurized cooling with ice water after sterilization, the cooling rate and the excessive foods quality damage of heat treatment were evaluated by analyzing the food texture properties as well as testing the change of soluble collagen in exudates, which was compared with that of products using pressurized cooling with water at room temperature.Results showed that foods size influences heat penetration time and the cooling effect.By applying quick cooling on bighead carp packed in retort pouches, cooling time was shortened by 45.1%, and C value was reduced by 8.5%, and hardness and springiness of fish muscle were increased by 12.7% and 6.5%, respectively, in addition, soluble collagen in exudates was slightly reduced.The research suggested that pressurized cooling with ice water partly improved the quality of high-temperature sterilization foods with large size, and the results had guide significance and application value for high-temperature sterilization foods with large size.