The production technology of canned fish usually involves cleaning fresh fish first, removing internal organs, scales and so on. Then cut them into sections or pieces and marinate them with seasonings like brine to make them flavorful. After that, put them into the can containers, add an appropriate amount of soup, and then seal them. Subsequently, sterilize them under high temperature and high pressure to meet the requirements of commercial sterility and extend the shelf life. In terms of freezing technology, the quick-freezing method is often adopted to quickly reduce the temperature to around minus 18 °C to lock in the nutrition and flavor of the fish. When making canned fruits, select high-quality fruits, wash them, peel and remove the cores (depending on the type of fruit), cut them into appropriate pieces, and precook them in sugar water with an appropriate amount of sugar, citric acid added. Then put them into cans and seal them. The sterilization process is also crucial to ensure food safety. When freezing for preservation, maintain a low-temperature environment and avoid temperature fluctuations affecting the quality. For the production of canned vegetables, carefully select and wash the vegetables first. After cutting them, some need to be blanched, and then put them into cans, add flavoring liquid, and after sealing, they also have to go through a strict sterilization process. When freezing, it is necessary to ensure a constant low temperature to prevent the vegetables from being frostbitten or deteriorating.