The invention discloses a poultry freezing and fresh-keeping method. The method comprises the following steps: S1, acid discharging at low temperature; S2, pre-impregnation: putting meat blocks into afreezing protection solution, and performing ultrasonic impregnation at 0-2 DEG C for 1.5-3h, wherein the freezing protection solution comprises the following raw materials in parts by mass: 1 to 1.5parts of egg white protein peptide, 0.01 to 0.03 part of antifreeze protein, 0.5 to 1 part of tea polyphenol, 4 to 6 parts of sodium alginate, 0.5 to 1 part of lysozyme, 0.2 to 0.4 part of CITREM and100 parts of water; S3, magnetic field-assisted freezing: in a magnetic field environment with the magnetic induction intensity of 10-30Gs and the frequency of 50-1000Hz, continuously soaking the meat blocks into the freezing protection solution for pre-freezing for 25-50min at -3 to 0 DEG C, taking out the meat blocks, and performing freezing at -35 to -28 DEG C until the central temperature ofthe meat blocks is lower than -20 DEG C; and S4, cold storage. According to the invention, a protection liquid impregnation way and a magnetic field-assisted technology are adopted to perform synergetic quick-freezing on poultry, so that the poultry is kept in a supercooled state, phase change is controlled, ice crystal growth and recrystallization are effectively inhibited, the integrity of cellsand tissues is kept, spoilage bacteria are killed or inhibited, and lipid oxidation is prevented.