A method for processing a coated food product comprises a filling composition and coating material, said method comprising (i) contacting the coated food product with a strengthening solution which comprises Group 2 metal ions； and (ii) transferring the coated food product to a cooking liquor, wherein the cooking liquor has a lower concentration of the Group 2 metal ions than the strengthening solution. The strengthening solution may comprise Group 2 metal ions in an amount from 0.05 to 45% by weight. The coated food product may be immersed in the strengthening solution. The strengthening solution may have a temperature of from 5 to 40oC. The coated food product may be contacted with the strengthening solution for a period of from 1 to 60 minutes.
