Concentrated orange juice has a wide range of applications in China's beverage industry; however, high-quality frozen concentrated orange juice has long relied on imports. To explore the feasibility of producing high-concentration and high-quality freshly squeezed orange juice domestically, this paper used a combination of freeze concentration and high pressure processing (HPP) pilot technology and evaluated quality characteristics through multi-component comparative testing methods. The low-temperature concentration of high-concentration freshly squeezed orange juice with a Brix value of ≥ 45 could be achieved through the use of freeze concentration technology, with a soluble solids loss rate of ≤ 6%. The contents of 18 flavor components, such as d-limonene, increased by 2.37~9.64 times, the detection signal intensity of various active components, such as hesperidin, increased by 2.54~4.10 times, and the detected mineral elements, including potassium, sodium, magnesium, and calcium, increased by 2.31~9.71 times. The loss of components in freeze-concentrated ice was relatively small; bottled HPP freeze-concentrated orange juice (45.73 Brix) treated at 600 MPa for 15 min achieved commercial sterility levels, ensuring safe quality during storage and transportation. This study provides a theoretical basis for the processing of high-quality concentrated orange juice in China through the combination of freeze concentration and HPP technology.