The high hydrostatic pressure technology is a new non-thermal processing technology based on Pascal hydrodynamic theory. In recent years it is widely used in the field of materials, metallurgy, fruits, vegetables and meat processing. The main functions of the high hydrostatic pressure technology were microbial inactivation, modification of macromolecules, product quality and function improvement. The influence of high hydrostatic pressure technology on the organic ingredients, such as protein, starch and enzyme, in grain and bean, and the application were summarized. The prospect of high hydrostatic pressure technology in grain processing industry was also mentioned.