A method of making a coated food product, comprising the steps of: a) providing a plurality of food pieces； b) exposing the plurality of food pieces to an enzyme solution comprising one or more active enzymes to coat their surfaces； c) after step (b), bleach the plurality of food pieces for a time sufficient to inactivate enzymes on the surface of the food pieces； and d) after step (c), coating the food pieces with an aqueous adhesion mixture comprising from 65 to 95% by weight of water, an amount of up to about 2% by weight of a hydrocolloid, an amount of up to about 10% by weight of protein stabilizing agent which are calcium cations supplied as calcium chloride, 4 to 25% by weight of a protein from plant sources, and an oil absorption retarding agent comprising at least one independently selected member from the group consisting of rice flour, rice starch, potato flour, wheat starch, oatmeal, oat starch, corn flour, corn starch and tapioca starch, where the aqueous adhesion mixture comprises the hydrocolloid and one or more cations in amounts sufficient to crosslink the hydrocolloid, the one or more cations, and the protein to form a hydrocolloid protein matrix； and e) adhere the coating to the food pieces.Un método para hacer un producto alimentario recubierto, que comprende los pasos de: a) proporcionar una pluralidad de piezas alimentarias； b) exponer la pluralidad de piezas alimentarias a una disolución de enzimas que comprende una o más enzimas activas para recubrir sus superficies； c) después de la etapa (b), blanquear la pluralidad de piezas alimentarias durante un tiempo suficiente para inactivar enzimas en la superficie de las piezas alimentarias； y d) después de la etapa (c), recubrir las piezas alimentarias con una mezcla de adhesión acuosa que comprende de 65 a 95% en peso de agua, una cantidad de hasta aproximadamente 2% en peso de un hidrocoloide, una cantidad de hasta aproximadamente 10% en peso de agente estabilizante de proteína que son cationes
