Set of brine solutions and method for in-line processing food products

A method for in-line processing of food products, comprising the step of co-extruding a food dough into a flow of co-extruded food products having a coating that comprises a protein, or a hybrid coating of a protein and a polymer, wherein the method subsequently comprises the successive steps of:

• a) subjecting the flow of co-extruded food products to a food product strengthening step, said food product strengthening step comprises the step of subjecting the flow of food products to a set of brine solutions comprising a first brine solution and a second brine solution;
• and
• b) thermally treating the flow of food products obtained in step a);
• wherein said food product strengthening step of step a) comprises the steps of subjecting the flow of food products to:
• (i) a coating moisture content reducing step using the first brine solution, the first brine solution consisting essentially of a salt solubilized in an aqueous medium and, subsequently,
• (ii) a coating pH setting step using the second brine solution, the second brine solution comprising a buffer salt solubilized in an aqueous medium;
• wherein the first brine solution is separate and distinct from the second brine solution.