This paper explores opportunities to improve the nutrition system of military personnel in the Armed Forces of Ukraine by including high-quality, nutritious, and convenient foods, particularly fish snacks based on carp meat, into the daily rations. Particular attention is theoretically paid to the implementation of intelligent technologies, in particular the use of sensor systems for real-time monitoring of humidity and product quality, digital control of pickling and drying processes, as well as innovative approaches to packaging with built-in sensors to ensure safety and extend shelf life. This study emphasizes the theoretical integration of intelligent technologies, including real-time humidity and quality monitoring via sensor systems, digital control of marinating and drying processes, and innovative packaging with embedded sensors to enhance safety and extend shelf life. The study aimed to develop recipes and technological solutions that provide attractive organoleptic properties, sufficient nutritional value, stable safety indicators, and extended shelf life. The physicochemical characteristics of these sauces were analyzed, and their influence on the final product’s moisture content, water activity (Aw), and microbiological stability was evaluated. The developed product demonstrates high protein content, low water activity, pleasant taste, and aroma, making it suitable for inclusion in individual military rations. An important aspect of the study is the application of innovative technologies that optimize production efficiency, quality control, and creative packaging. These developments contribute to preserving the product’s functional and sensory properties over time.