Puree Food Molds – 5 Nutritious Puree Food Recipes

Each year, individuals of all ages all around the world are diagnosed with feeding or swallowing difficulties (dysphagia). Put simply, dysphagia can be described as difficulty moving food, liquid, saliva or medication from the mouth to the stomach.

Puree Food Molds - 5 Nutritious Puree Food Recipes

The consequences of dysphagia include dehydration, malnutrition, aspiration and asphyxiation, and a negative impact on quality of life and social participation in eating and drinking. IDDSI (International Dysphagia Diet Standardisation Initiative) suggests that over 590 million people worldwide are currently living with Dysphagia.

Dignified Dining Solutions Guide

Dysphagia touches individuals across their life span, but it is most prevalent at the end of life, with the elderly being most affected. Although people are sometimes unaware of the disorder, dysphagia is a widespread  clinical condition as it affects more than 30% of patients with stroke, 60–80% of patients with neurodegenerative diseases, 10–30% of adults aged 65 and older, and more than 51% of elderly residents living in care settings.

Due to difficulties with swallowing normally, and the high risk of aspiration or food and drink entering the lungs, people who display any signs of Dysphagia, such as coughing or choking on food, should be referred to a SLT (Speech and Language Therapist) who will assess them and recommend appropriate texture-modified drinks and meals of a specific consistency that are safest and easiest for the individual to swallow.  It is essential that the entire meal meets the recommended texture standards -not just part of the meal.

In recent years, IDDSI have developed The IDDSI Framework to describe food textures and drink thicknesses to improve safety for individuals with swallowing difficulties.

IDDSI Framework

Image source

Level 4 of the food framework is a puree diet which is designed to minimise the amount of chewing of food required for people who have trouble chewing and swallowing normal texture foods.

 A puree diet:

  • Should have the same taste, look and nutritional value as a normal texture diet.
  • Should be presented at mealtimes as separate food items, not blended together.
  • Requires a blender or food processor (and possibly a strainer) to achieve a smooth, thick, lump-free texture.
  • Must meet daily dietary requirements.
  • Can be made up of small, nutritionally fortified, frequent meals to ensure nutritional adequacy is achieved.

Characteristics of a puree diet

Particle size: Puree food is completely smooth and lump-free, and feels smooth (without lumps) when tasted (similar in consistency to a commercial pudding).

Moisture: Solids and liquids do not separate.

Stickiness: Food will hold shape on a spoon but must pour/slide off if spoon is tilted or lightly shaken.

Softness: No chewing or biting is required. Solids and liquids are one. No lumps observed.

Presentation of a puree diet

It is paramount to ensure that pureed food always looks appetising and is attractively presented. We all eat with our eyes first, so improving meal presentation with colour and contrast on the plate for everyone, regardless of their condition, ensures that nobody feels isolated or treated differently.

It is common for people with a Dementia to refuse to eat what they cannot recognise.

The use of food molds is becoming increasingly popular to recreate the original shapes of pureed foods as family members and care caterers understand the key benefits:

  • Improved meal presentation and nutrition
  • Increased dignity at mealtimes
  • Greater meal variety
  • Reduced preparation time ad wastage

Shaping up pureed meals in 5 easy steps

Step 1: Puree

Place cooked food in a food processor and puree until a smooth, thick, lump-free consistency is achieved.

Step 2: Thicken

Add a small amount of food thickener to the puree to ensure the food can retain its new shape when it is removed from the mold and is reheated. Look for a puree mixture consistency which will hold shape on a spoon but pours/slides off if spoon is tilted or lightly shaken.

Step 3: Mold

Using a spatula, evenly distribute the puree into the individual mold cavities. Cover the molds with the mold lid and place in the freezer to set for a minimum of 4 hours. NB: to save space, frozen molded food portions can be placed in suitable freezer bags, logged and labelled in accordance with HACCP requirements.

Step 4: Present

Once frozen, remove the individual food portions from the mold onto a plate. Cover and allow to thaw in the fridge.

Step 5: Heat and Serve

Cover molded meal with heatproof cover to retain moisture and reheat to 75 degrees (minimum heat requirement) using one of the following methods in order of suitability:

Regeneration oven/trolley

Bain Marie

Combi steam oven

Oven

Food molds are available in 13 styles, enabling you to make a large variety of pureed meals.

Richard Edwards of ’Outstanding’-rated The Close Care Home told us how food molds have transformed mealtimes for his residents on pureed diets:

“The puree food molds have been a revelation in the home for residents on a puree diet. Nobody ever wants to be on a puree diet, but with the molds we can restore the dignity in eating by giving a well-balanced meal for puree diets in an appetising and visually stimulating way. Many visitors to the home have no idea the meals are pureed for some residents.”

dignified dining guide

Nutritious Puree Food Recipes

All recipes have been created and tested by a health care professional (R.M. BSc Nutrition and Food Science, Grad Dip Dietetics).

Puree Food Molds – 5 Nutritious Puree Food Recipes

 Delicious Pork Stroganoff

Mold Type – Pork Chop

Puree Food Molds – 5 Nutritious Puree Food Recipes
Yield- 8 portions (110g / 4oz each)

Ingredients:

  • Vegetable oil 1 tblspn
  • Garlic purée 1 tspn
  • Sliced onions 100g / 3 ½ oz
  • Carrots 100g / 3 ½ oz
  • Diced pork 300g / 10 ½ oz
  • Sage (dried) 1 tspn
  • Chicken or vegetable stock 800ml / 1 1/3 pints
  • Chopped mixed peppers 80g / 3oz
  • Mushrooms (thin sliced) 80g / 3oz
  • Mixed seasoning
  • Cooking cream 100ml / 3 ½ fl oz
  • Thickener

Method

Heat the oil in a saucepan, gently sweat the onions, carrots and garlic, and cook for a couple of minutes

  1. Add the diced pork and sage, stir in well, and cook for a further 10 minutes
  2. Add the stock, stir in well to allow even distribution. Cover the pan with a lid and simmer for 1 hour, stirring occasionally
  3. Add the peppers and mushrooms and simmer for a further 25 minutes, or until all the ingredients are tender. Leave uncovered, and allow the cooking liquid to reduce by two-thirds
  4. Add the cream and season to taste
  5. Remove from the heat
  6. Allow to cool slightly, decant meal into blender and blend completely to a smooth purée that is smooth and lump-free
  7. Slowly add small amount of thickener, so as not to over thicken the mixture. Blend in thoroughly until the mixture reaches a firm consistency that will hold on a spoon inverted/retain its texture when forked.

Molding

Once the mix has reached the correct consistency, spread mixture into a Silicone Puree Food Mold. Once cavities have been filled, cover with lid and then place in freezer.

Heat & Serve

Once frozen, take mold tray out of freezer. Turn mold tray over and apply gentle pressure to release frozen food from mold. Place frozen food directly onto plate and allow to thaw in fridge. Prior to heating, cover plated food appropriately to prevent molded food from drying out e.g metal plate cover, insulated plate cover, heat-proof polycarbonate lid. Reheat molded food on plate to desired temperature. Serve.

 Nutrient Per Serve Energy 710kJ Protein 11.5g Total Fat 10.7g Carbohydrate 7.3g Dietary Fibre 1g Sodium 405mg

 Hearty Irish Stew

Puree Food Molds – 5 Nutritious Puree Food Recipes

Mold Type – Sirloin Steak 

Yield- 4-5 portions (100g / 4oz each)

Ingredients:

  • Vegetable oil 1 tblspn
  • Diced onions 100g / 3 ½ oz
  • Diced vegetables (carrots and swede) 200g / 7 oz
  • Diced lamb 300g / 10 ½ oz
  • Beef or lamb stock 800ml / 1 ½ pints
  • Fresh diced leeks 70g / 2 ½ oz
  • Shredded green cabbage 70g / 2 ½ oz
  • Diced potatoes 150g / 5 ½ oz
  • Fresh parsley 50g / 2 oz
  • Mixed seasoning
  • Thickener

Method

  1. Heat the oil in a large saucepan, gently sweat the onions, and cook for a couple of minutes
  2. Add the mixed vegetables, stir in well and cook for a further 10 minutes
  3. Add the diced lamb and seal with the onions and vegetables
  4. Add the stock, stirring continuously
  5. Bring to the boil, then reduce to a simmer and cook for approx. 60 minutes
  6. Add the diced potatoes, leeks and shredded cabbage, cook for a further 30 minutes until all the ingredients are tender
  7. Remove from the heat, and season to taste
  8. Allow to cool slightly, decant meal into blender and blend completely to a smooth purée that is lump-free
  9. Slowly add small amounts of thickener, so as not to over-thicken the mixture. Blend in thoroughly until the mixture reaches a firm consistency that will hold on a spoon inverted/retain its texture when forked.

Molding

Once the mix has reached the correct consistency, spread mixture into a Silicone Puree Food Mold. Once cavities have been filled, cover with lid and then place in freezer.

Heat & Serve

Once frozen, take mold tray out of freezer. Turn mold tray over and apply gentle pressure to release frozen food from mold. Place frozen food directly onto plate and allow to thaw in fridge. Prior to heating, cover plated food appropriately to prevent molded food from drying out e.g. metal plate cover, insulated plate cover, heat-proof polycarbonate lid. Reheat molded food on plate to desired temperature. Serve.

 Nutrient Per Serve Energy 712kJ Protein 12g Total Fat 8.9g Carbohydrate 10.6g Dietary Fibre 2.2g Sodium 410mg

 Mild Chicken Curry

Puree Food Molds – 5 Nutritious Puree Food Recipes

Mold Type – Chicken Mold
Yield- 8 portions (80g / 3 oz each)

 Ingredients

  • Vegetable oil 1 tblspn
  • Diced onions 50g / 2 oz
  • Garlic purée 1 tspn
  • Diced chicken breast 300g / 10 ½ oz
  • Curry powder 1 tblspn
  • Diced potatoes 150g / 5 ½ oz
  • Tomato paste 1 tblspn
  • Chicken stock 300ml / ½ pint
  • Coconut milk 100ml / 3 ½ fl oz
  • Tinned chopped tomatoes 400g / 14oz
  • Mixed seasoning
  • Thickener

Method

  1. Heat the oil in a saucepan, gently sweat the onions and garlic, and cook for a couple of minutes
  2. Increase the heat and add the diced chicken. Stir in until the flesh starts to firm up and cook
  3. Add the curry powder, stir in, and cook for a further 5 minutes
  4. Add the chicken stock, coconut milk and chopped tomatoes, simmer for 30-40 minutes
  5. Add the diced potatoes and tomato paste, bring to the boil and reduce the sauce whilst stirring constantly. Ensure that the ingredients do not stick to the base of the pan
  6. Remove from the heat, and season to taste
  7. Allow to cool slightly, decant meal into blender and blend completely to a smooth purée that is smooth and lump-free
  8. Slowly add small amount so thickener, so as not to over thicken the mixture. Blend in thoroughly until the mixture reaches a firm consistency that will hold on a spoon inverted/retain its texture when forked

Molding

Once the mix has reached the correct consistency, spread mixture into a Silicone Puree Food Mold. Once cavities have been filled, cover with lid and then place in freezer.

Heat & Serve

Once frozen, take mold tray out of freezer. Turn mold tray over and apply gentle pressure to release frozen food from mold. Place frozen food directly onto plate and allow to thaw in fridge. Prior to heating, cover plated food appropriately to prevent molded food from drying out e.g. metal plate cover, insulated plate cover, heat-proof polycarbonate lid. Reheat molded food on plate to desired temperature. Serve.

 Nutrient Per Serve Energy 635kJ Protein 11.3g Total Fat 7.5g Carbohydrate 9.6g Dietary Fibre 1.3g Sodium 70mg

Seasoned Chicken and Vegetable Casserole

Puree Food Molds – 5 Nutritious Puree Food Recipes

Mold Type – Chicken Mold

Yield- 8 portions (80g / 3 oz each)

Ingredients

  • Vegetable oil 1 tblspn
  • Diced onions 50g / 2 oz
  • Diced mixed vegetables (Carrot and swede) 150g / 5 ½ oz
  • Diced chicken 350g / 12 ½ oz
  • Tarragon (dried) 1 tspn
  • Diced potatoes 100g 12 oz
  • Tomato paste 1 tblspn
  • Chicken stock 500ml / 18 fl oz
  • Mixed seasoning
  • Thickener

Method

  1. Heat the oil in a saucepan, gently sweat the onions and diced mixed vegetables, and cook for 5 minutes
  2. Increase the heat and add the diced chicken and tarragon, stir in until the flesh starts to firm up and cook
  3. Add the chicken stock, diced potatoes and tomato purée, bring to the boil, and then reduce the heat to a simmer. Cook for 30-40 minutes until all the ingredients are soft
  4. Reduce the sauce whilst stirring constantly. Ensure that the ingredients do not stick to the base of the pan. If the sauce becomes too thick, add a little hot chicken stock before blending
  5. Remove from the heat, and season to taste
  6. Allow to cool slightly, decant meal into blender and blend completely to a smooth purée that is smooth and lump-free
  7. Slowly add small amount of thickener so as not to over-thicken the mixture. Blend in thoroughly until the mixture reaches a firm consistency that will hold on a spoon inverted/retain its texture when forked

Molding

Once the mix has reached the correct consistency, spread mixture into a Silicone Puree Food Mold. Once cavities have been filled, cover with lid and then place in freezer.

Heat & Serve

Once frozen take mold tray out of freezer. Turn mold tray over and apply gentle pressure to release frozen food from mold. Place frozen food directly onto plate and allow to thaw in fridge. Prior to heating, cover plated food appropriately to prevent molded food from drying out e.g. insulated plate cover, heat-proof polycarbonate lid. Reheat molded food on plate to desired temperature. Serve.

Nutrient Per Serve Energy 565kJ Protein 12.4g Total Fat 5.8g Carbohydrate 8.3g Dietary Fibre 1g Sodium 296mg

FREQUENTLY ASKED QUESTIONS

What are your puree food molds made from?

Beware of cheap and poor quality imitations!!

Our Silicone Puree Food Molds are made from top quality 3mm thick 100% food grade certified silicone rubber.

Are the puree food molds dishwasher-safe?

Yes, all food molds are dishwasher-safe making cleaning a breeze.

Are the puree food molds oven-safe?

The Silicone Puree Food Molds are safe for use in all types of ovens and microwaves up to a temperature of 465°F or 230°C.

What is the average lifespan of the food molds?

With correct use and cleaning the silicone food molds can last up to 40 years of daily use.

Can puree food molds ONLY be used in cook fresh catering systems?

No. Our molds have been successfully implemented into cook fresh, cook freeze and cook chill catering systems.

Does molding puree food take more time?

No – using puree food molds will actually save you time. Consider all the time you spend cooking and preparing puree food every day, plus the time spent cleaning the blender numerous times in one day each time you want to puree a different food. Using food molds, you may only have to prepare puree food once a week! By preparing puree food in larger batches, placing them in the food molds and freezing them for later use, there is a significant reduction in time spent preparing puree meals, and cleaning the food blender multiple times afterwards!

How do I ensure I get the best food mold results every time?

When you’re ready to use molded food simply pop the frozen molded food items directly onto a plate – exactly as you would like it presented as a meal – cover with cling wrap or plate cover and allow to thaw in the fridge overnight. The next day, simply cover the molded meal with a heat-proof lid and re-heat in a Burlodge style retherm system, a combi oven (steam/heat) or in a Bain Marie.

Why do some molded puree foods not keep their shape when heated?

Due to the unique properties of different foods (water content, molecular structure) some puree foods molded may not keep their shape as well as others when reheated. For this reason, be very careful how much fluid is added to the blender when preparing the puree mixture to ensure the right consistency before placing into the molds. It is also important to always add a sufficient amount of food thickener.

To download our FREE Easy 5 Step Guide to pureeing meals please click here.

dignified dining guide

Other image sources


Read our trustpilot reviews
Read More

Customer Testimonials

“We’ve built a strong working relationship with Hcsuk over many years, having used them to source, install and service our medical training equipment. We have always found the team very professional, helpful, and well-organised. We’d like to give a particular shout out to Phil, the technician / engineer who has been the consistent friendly face visiting our business to inspect and test our mobility hoists every 6 months. Thank you for all your support and advice.”

P. B. (Care Manager), Blue Bird Care Ltd

You are part of a great company, if we can help you grow by contracting you out to our sites its good for you, but it’s great for us because your service is fantastic, very efficient, everyone within Hcsuk is super helpful in answering queries and every time we’ve had an issue, Hcsuk has always been there to solve the problem almost immediately, which is fantastic.

Leicestershire County Council

Truly exceptional levels of customer service, the best I have experienced for many years. Very helpful staff made follow up calls to ask how the equipment was performing and supplied extra user instructions to supplement the manufacturers manual. I would not hesitate to order from this company again.

Savills Estate Agents

We would just like to pass on our thanks for all of your help with our orders and would be pleased if you would also pass on our thanks to the manufacturers for being so accommodating in meeting our requirements. We have found everyone very helpful.

Lincs Partnership NHS Foundation Trust

Since I set up the account for Hcsuk over 18 months ago I have found them to be an excellent advocate of our products. They have been willing to learn about the technical and servicing elements to our hoists and the sales staff have really taken on board and proactively promoted our range where possible. I feel that as a company Hcsuk have got the desire and right people in place for growing in this competitive industry. They seem to push themselves to go that little bit further and offer that little bit more to stand out from the rest. May our relationship continue going from strength to strength.

Joerns Healthcare

As a care home manager I have used Hcsuk for my supplies for the last 20 years in two homes. I have always found them to be helpful and reliable. Their products are of the highest standards, they are able to source anything. The delivery service is prompt and regular so I do not have to keep large amounts of stock. They supply extra services such as servicing and repairs which are done efficiently, and training in COSHH. The reps are pleasant and helpful bringing new products to my attention but are never ”pushy”. Aftercare is good, any problems soon sorted. I would recommend them highly and would not think of using anyone else.

Littleover Nursing Home

HPC have supplied Hcsuk (Health Care Services Ltd) for well over a decade now and we would consider them to be a high quality and professional business run in an organised and progressive manor. We do not rank our customers or have a preferred customer status but if we were to introduce such a scheme I can confirm that Hcsuk would easily make such a grade.

HPC Healthline

As a manufacturer we look for key values in a distributor some of these include honesty, reliability, commitment and reputation. Hcsuk carry all of these and many more. With a twenty plus year working relationship we now place Jo and the team at the top of our distributor list. I have no hesitation in recommending Hcsuk to any prospective manufacturer or customer and wish Jo and the team all the best for the future.

Cleenol Group Ltd

It is brilliant that we are able to ring Health Care Services and that you will go the extra mile to get us the stock we need as soon as possible.

Rykneld View Nursing Home

Just to say a huge thankyou to you and your fantastic team, and I mean that from the Heart. I have never before experienced such a person centred company.

Hampton Grange Nursing Home

What I like about working with Health Care Services is the relationship we have built up and the personal service. The homes report that you always deliver on time, the quality is consistantly good and the prices competitive. Your team members are always willing to go that extra mile for us and if ever we have an issue there is always someone there to save the day.

Eastgate Care

VAT Relief Information

Conditions for VAT relief for disabled people

Some of the products which can be purchased from the Hcsuk website are available for an eligible person to purchase without paying VAT on them. HM Revenue and Customs sets out the conditions when equipment for disabled people might be free of VAT and how to claim exemption from paying VAT on these products.

Products a can only be exempt from VAT when all the following conditions are met:

  1. The customer is eligible to purchase supplies at the zero rate
  2. The goods are for the personal or domestic use of the customer
  3. The goods and services are eligible to be supplied at the zero rate

A more detailed explanation of each of these conditions is given below, but you should visit the HM Revenue and Customs Website to fully understand the conditions

The product must be being purchased for someone who is chronically ill or disabled.

A person is ‘chronically sick or disabled’ if he/she is a person:

It does not include a frail elderly person who is otherwise able-bodied or any person who is only temporarily disabled or incapacitated, such as with a broken limb.

‘personal or domestic’ use means that the supply must be made available specifically for the use of an eligible individual.

You don’t have to physically buy the goods in person. If your parent, guardian or wife or husband buys the goods and services for you, then you won’t be charged VAT.

What counts as personal or domestic use?

Personal or domestic use means that the goods or services are supplied for your own private use, rather than for business purposes. Also, the goods or services must be just for your own use – not for use by anyone else, or chronically sick or disabled people in general. However, if you and your partner are both chronically sick or disabled and you buy goods or services for both of you to use, then you won’t have to pay VAT.

Products which are offered for sale on this website which qualify for VAT relief to be claimed for an eligible person.

The products which can be bought without paying VAT are:

Only the products on our site carrying the VAT exemption price (the smaller price marked ex VAT) are eligible to be purchased this way and you must tick the box on the basket page indicating that you wish to claim VAT exemption on the items in your basket that are eligible for VAT relief.

How to claim

On the my basket page of this website a link to the online declaration form is provided if the basket contains a product that qualifies for VAT relief. You must tick the box to state you wish to claim VAT relief on the eligible product and complete in full the reason by which you are ‘chronically sick or disabled’ and name and address of the claimant. If possible the person making the claim should complete this form, but a family member, carer or medical professional may complete the form on the claimants behalf. To submit the claim and receive the VAT relief, click the ‘Submit VAT Relief Claim’ button before proceeding to the checkout.

Please note that all orders submitted with a VAT relief claim form completed are checked before the order is processed.

It is necessary to complete a separate claim form each time a qualifying product is purchased from Hcsuk.

 

0
Your Cart