Abstract: A coated food product of this invention is produced by applying an aqueous dispersion containing water soluble algin to the surface of a food substrate. The aqueous dispersion has a viscosity effective to substantially uniformly coat the surface of the food substrate. A dry gelling mixture is then applied to the align-coated food substrate for a period of time sufficient to form a substantially continuous edible alginate film along the surface of the food substrate. The film is sufficient to effectively retard the migration of moisture from the surface of the food substrate thereby retarding dehydration thereof. The film is sufficient to constitute an oxygen barrier for retarding oxidation of the food substrate and to retain flavor within said food substrate. The dry gelling mixture comprises a dry carrier material and a dry gelling agent. The carrier material and gelling agent are in particulate form and have particle sizes sufficient to obtain a substantially uniform gelling mixture.

Abstract: A skin washer having a conveyor belt which carries a skin from a loading station to and through a washing station with back-up members for the conveyor belt at the washing station. A plurality of driven brush rollers, located to deflect the conveyor belt between the back-up members, cause a partial wrap of a skin carried by the conveyor belt around the brush rollers for good cleaning action by the brush rollers. The skin washer includes a reversible drive for a first of the brush rollers whereby the first brush roller rotates in a skin-advancing direction as a skin is conveyed into the washing station and thereafter is caused to rotate in a direction opposite to that of skin travel for exerting a retarding force on the trailing portion of the skin.

Abstract: A pizza crust has a surface for receiving food ingredients such as sauce, cheese and the like. An aqueous dispersion containing water-soluble algin is applied to the food ingredient receiving surface. An aqueous gelling solution is applied to the algin-coated pizza crust for a period of time sufficient to form a substantially continuous edible algin-containing film along the food ingredient receiving surface. The film is sufficient to effectively retard the migration of material from food ingredients placed on the food ingredient receiving surface. A second algin-containing film is formed over the ingredients in the same manner as the first film was formed on the pizza crust. The algin-containing film used with the pizza is sufficient to retard dehydration from both the pizza crust and the food ingredients. The film is effective to reduce breaking and splitting of the pizza to improve the transportability thereof.