Objective To retain the sensory quality and nutrients of pre-cooked braised beef.Methods The effect of freezing conditions (-20 ℃ for 24 h, -80 ℃ for 1, 3, 5 h) on the moisture and flavor of pre-cooked braised beef is studied by electronic nose, SPME-GC-MS, and low-field nuclear magnetic resonance.Results As the freezing temperature is lower, the moisture and flavor lose less. 51, 45, 50, 49, and 47 volatile flavor substances are detected in the control group, -20 ℃ freezing group for 24 h, and -80 ℃ quick-freezing group for 1, 3, and 5 h, respectively. The braised beef frozen at -80 ℃ for 1 h is the closest to the control group in terms of moisture content and volatile flavor substances. Electronic nose principal component analysis (PCA) shows that the flavor of the braised beef frozen at -80 ℃ for 1 h is similar to that of the control group.Conclusion It is suggested that the production enterprises should choose to maintain the product quality of pre-cooked braised beef by freezing it at -80 ℃ for 1 h.