FIELD: food-processing industry.
SUBSTANCE: method involves cutting, marinating in citrus juice and frying mackerel fillet in vegetable oil; shredding and freezing fresh cabbage; shredding and slightly frying vegetable pepper and bulb onion in vegetable oil; mixing dry white wine, fish soup, edible salt, citric acid and black bitter pepper for producing of sauce; sequentially packing cabbage, mackerel fillet, vegetable pepper, bulb onion, and sauce; pressurizing and sterilizing.
EFFECT: increased digestibility of canned food.
