A method of manufacture of a microwave or thermally cookable or reheatable food product wherein the product comprises a substrate comprising pieces of poultry fish, red meat, dairy or processed food； the method comprising the steps of: applying a coating of an aqueous coating composition to the substrate； wherein the aqueous coating composition comprises water and 0.1 to 5% of a mixture comprising by dry weight: cellulose gum 15-35% modified starch 15-50% hydrocolloid 20-30% proteinaceous component 10-20% wherein the percentages of the ingredients are by dry weight and are selected from the ranges quoted to total 100%； and and optional further ingredients applying a first coating of fine crumb to the aqueous coating to form a layer of fine crumb encasing the substrate； applying a batter composition to the first coating to form a batter coating； and optionally applying a layer of outer crumb to the batter coating.고기, 가금류 고기 또는 생선 조각을 포함하는 기재에셀룰로즈 검 5-25%개질 전분 16-50%증점제 성분 32-79% 및임의적인 추가 성분(상기 성분들의 백분율은 총 100%가 되도록 하는 범위로부터 선택된다)의 수용액을 포함하는 안정제 조성물을 완전히 또는 부분적으로 함침시키고,상기 함침시킨 기재를셀룰로즈 검 15-35%개질 전분 15-50%하이드로콜로이드 20-30%단백질성 성분 10-20%를 0.1 내지 5 건조 중량% 포함하는 수성 코팅 조성물로 코팅하는 단계를 포함하는, 식품의 제조방법이 제공된다.
