A method of manufacture of a food product comprising the steps of: wholly or partially impregnating a substrate with a stabiliser composition wherein the substrate comprises pieces of meat, poultry or fish wherein the stabiliser composition comprises an aqueous solution of:cellulose gum 5-25%modified starch 16-50%thickener component 32-79%and optional further ingredients wherein the percentages of the ingredients are by dry weight and are selected from the ranges quoted to total 100% and wherein the impregnated substrate is coated with an aqueous coating comprising 0.1 to 5% by dry weight of:cellulose gum 15-35%modified starch 15-50%hydrocolloid 20-30%proteinaceous component 10-20%.食物製品的生產方法,其包括以下步驟:將穩定劑組合物完全或部分地浸漬基質,其中所述基質包括塊狀的肉、禽肉或魚;其中該穩定劑組合物包括以乾重計算的:纖維素膠 5-25%改質澱粉 16-50%增稠劑成分 32-79%以及選擇性的另外的成分其中該成分的該百分比是以乾重計算並選自所述的範圍至以總計為100%;以及其中將含水的塗層在該已浸漬的基質塗層,所述含水的塗層包括以乾重計算的:纖維素膠 15-35%改質澱粉 15-50%水膠體 20-30%蛋白膠 10-20%。
