Information on storing and reheating recipes

12 June 2017

​Food and drinks thickened with Nutilis Clear can be chilled, frozen and reheated.

​Metal or plastic food moulds can be used to improve the presentation of texture modified meals.

Preparation Tips

When preparing meals with more than one component (e.g. meat, potatoes, carrots), purée the foods separately and put them on the plate separately. This means the flavour and colour of the individual foods are maintained much as they are in a normal meal. Food can even be shaped using special food moulds so that it more closely resembles the original ingredient.

Bread and other foods made with grain, such as biscuits and cakes, are a particular problem for patients with dysphagia. The granular structure of these foods means they are extremely hard to swallow. Using Nutilis Clear soaking solutions can help you achieve a smooth texture with these foods.

Soaking Solution

200ml liquid (e.g. milk, fruit juice, stock) 1 scoop of Nutilis Clear

Method

1. Place liquid into a bowl, add Nutilis Clear and whisk thoroughly.
2. Use immediately and do not allow soaking solution to thicken before adding food.
3. Dip food in soaking solution for one minute and place on a plate.
4. Cover and refrigerate for 1½-2 hours before serving.

Processing Tips

Use liquidisers and/or food processors as they are more powerful and produce smoother consistencies.
It is difficult to produce purées without filling blender cups a third to a half full. If this is more than is needed then you can portion and freeze what is left or use it as a base for a soup.
Always try to purée ingredients when they are hot (but not boiling) as they will break down easier than when they are cold - ensure the blender you are using is suitable for blending hot food.
Leave the processing machinery running for longer, as it processes the food the purée will become smoother and thicker.

Freezing and Reheating Tips

When freezing, ensure the food is cooled to 8°C within 90 minutes before putting in the freezer
Freeze in small batches that are well wrapped
If using moulds, freeze and then decant from the moulds and store in sealed containers.
Defrost fully before reheating.
For best results, steam to reheat - wrap in cling film to protect.

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