The present invention relates to a method for manufacturing a shrimp field, comprising the steps of mixing a source of shrimp and shrimp into a packaging container； A packaging container sealing step of sealing the packaging container containing the shrimp and shrimp container sauce； A sterilization / kneading step in which the mixture in the packaging container is sterilized at a high temperature； And a low temperature aging step in which the mixture in the packaging container is aged at a low temperature. According to the present invention, the shelf life of the shrimp is prolonged due to the sterilization by the high-temperature steam, and the shrimp sauce cooked by the high-temperature steam is mixed with the sauce, and a new taste is created. The process is very convenient because the shrimp can be cooked and sterilized by the process. Further, since the sauce is evenly distributed to the shrimp through low-temperature aging, the present invention can be easily eaten immediately after the purchase. Further, since the shrimp and the sauce are distributed in the packaging container in a state of being packaged, the distribution is convenient and there is no possibility that the shipment and the distribution are changed in the distribution due to the extension of the distribution period. Furthermore, the present invention may further improve the taste of the shrimp field by mixing the shrimp and sauce more effectively when the packaging container is shaken during the distribution process. In addition to this, the present invention can diversify the packaging containers to conveniently display on the shelves of convenience stores and the like, and to display the aesthetics beautifully. In addition, since the shelf life of the present invention is significantly increased, the shrimp sauce does not need to be highly salted for prolonging the shelf life, which is very beneficial to health.본 발명은 새우장 제조 방법에 관한 것으로, 새우 및 새우장 소스를 포장용기에 담는 새우장원료 혼합 단계； 새우 및 새우장 소스가 담긴 포장용기
