A method of producing a food product, comprising the step of entirely or partially impregnated with a stabilizer composition to the substrate, the substrate, some meat, poultry, fish, vegetables, fruit or dairy food, wherein the stabilizer composition comprises the following raw material: calculated in dry weight, of 5% to 30% by weight, of one or more of carrageenan gums, and, optionally, locust bean gum, guar gum, xanthan gum, gellan gum , gum arabic, and is selected from one or a group comprising a plurality of agar, one or more gums, calculated in dry weight, a concentration of 0 wt% to 50 wt%, sodium chloride, potassium chloride, and salt selected from combinations thereof, calculated on a dry matter weight, of 20 wt% to 60 wt% concentration, maltodextrin, polydextrose, starch, and the set Is selected from the group consisting of Align, one or more of polyglucose components, calculated on a dry matter weight, 0 wt% ～7.4 wt% concentration of the phosphate component, and is calculated by dry weight, 0 include any additional edible raw material concentration wt% to 40 wt%, 100 wt% by total given concentration range, method.