Abstract: In order to reduce the quality deterioration of frozen dumplings during the frozen storage process,the effect of ultrasonic synergistic composite formula cryoprotectant(Antifreeze protein composite formula:0.3% antifreeze protein,5% trehalose,0.05% tea polyphenol and 0.03% V_C;Soy protein isolate composite formula:6% soy protein isolate,0.4% carrageenan,0.05% tea polyphenol and 0.03% V_C;Xanthan gum composite formula:0.2% xanthan gum,0.4% carrageenan,0.05% tea polyphenol and 0.03% V_C)on the antifreeze performance of quick-frozen dumplings stuffing was studied. The results showed that,after 90 days of frozen storage,the thawing loss rates of meat stuffing with ultrasonic synergistic treatment for 60 minutes were reduced respectively by 58.3%,63.0%,and 52.0% than the meat stuffing mixture treatment with only the antifreeze protein,the soy protein isolate,and the xanthan gum compound formula. The cooking loss rates of meat stuffing with ultrasonic synergistic treatment for 60 min were reduced respectively by 18.5%,67.6%,and 32.6%. After ultrasonic synergistic antifreeze protein compound formula and soy protein isolate compound formula treatment for 60 min,the hardness,elasticity,chewiness and cohesiveness of the meat stuffing were increased,the texture characteristics of the meat stuffing were improved. However,the ultrasonic synergistic xanthan gum compound formula group had an adverse effect on the texture characteristics of the meat stuffing. The thiobarbituric acid(TBARS)values of meat stuffing with ultrasonic synergistic treatment for 60 min were decreased respectively by 17.2%,24.0%,and 33.3% than with only the antifreeze protein,the soy protein isolate,and the xanthan gum compound formula. Ultrasonic treatment could significantly improve(P<0.05)the effect of the composite formula cryoprotectant on the water retention of quick-frozen dumplings stuffing and enhance the inhibitory effect of the compound formula cryoprotectant on the fat oxidation of meat stuffing. Further,the ultrasonic treatment improved the texture properties of the frozen dumplings stuffing.