Products in Frozen Thick and Easy Pureed Meats
Frozen Thick and Easy Pureed Meats
swallowing disorders in just minutes. Thick & Easy Pureed Meats are frozen, shaped and portioned, ready to heat and serve. All meats are packaged frozen in NEW individual molds. Each case delivers 24 "single serve" units to offer flexibility in preparation. Thick & Easy Pureed Meats are made of the finest meats, pureed and thickened to a dense, cohesive consistency that has been shown to promote safer swallowing in patients with dysphagia. Recommended for patients who are on pureed, mechanical soft, chopped, or ground diets. They can be served just as you would any meat, with your choice of sauces and condiments, or even on bread that has been softened with a slurry (see recipes for Thick & Easy Instant Food Thickener) for tasty grillers (hot dogs) and open-faced sandwiches. Patients enjoy eating pureed foods that are easily recognizable. Thick & Easy Pureed Meats are so appealing in flavor and appearance, patients are likely to eat more. Therefore, they are also less likely to need expensive nutritional supplements to meet their dietary needs. Hormel Health Labs can provide you with recipes to prepare your own tasty pureed versions of popular dishes, such as: Barbeque Chicken, Beef Stroganoff, and much more. Egg whites, whole milk, cooked pork (pork, water, sodium tripolyphosphate), cheddar cheese (milk, cheese cultures, salt, enzymes, and annatto color), isolated soy protein, egg yolks, bacon fat, pork base (roast pork including natural pork juices, autolyzed yeast extract, maltodextrin [from corn], potato flour, natural flavorings and hydrolyzed plant protein [corn, wheat, soy]), modified food starch, gelatin, soy sauce (water, protein extract from soybeans, salt, corn syrup, caramel color. May also contain hydrolyzed soybean and corn protein.), bacon flavor (autolyzed yeast extract, maltodextrin, salt, natural flavor, sugar, bacon fat, partially hydrogenated soybean and cottonseed oil, beef fat, sodium citrate, beef extract, spices), salt. From Frozen: Steamer Method: Place frozen tray of meat (film side up) in perforated steam table pan. Steam product to an internal temperature of 165 degree F. Cooking times will vary depending on the steamer load and pressure. After cooking product, place tray film side down and allow to stand for 3-5 minutes. Remove film, turn tray upside down and push lightly on the bottom of each portion to release. Note: For optimal service, serve with a sauce or gravy after removal of the product from the mold. Oven Steamer Method: Place 1/2 inch hot water in shallow oven pan. Place covered tray in pan, clear film side up and cover top of the pan tightly with aluminum foil. Place in 350 degree F oven for approximately 45 minutes or until an internal temperature of 165 degree F is reached. Unmold as above. Oven Method: Preheat oven to 235 degree F. Do not exceed temperature of 235 degree F - the trays will melt. Place trays in oven on shelf farthest away from the heating element. Bake for approximately 1 1/2 hours or until an internal temperature of 165 degree F is reached. Remove from oven and immediately remove film. Let stand for 3 minutes. Unmold as above. Stove Top Steamer Method: Place 1/2 inch of hot water into shalllow oven pan. Place covered tray in pan, clear film side up and cover top of the pan tightly with aluminum foil. Place on medium heat until water starts to boil. Turn down heat to low, just enough to continue slow boil of water. Never let the pan go dry. Add more water if necessary. Cook approximately 40 minutes or until the internal temperature reaches 165 degree F. Remove from pan and remove film. Let stand 3 minutes. Unmold as above. From Frozen Out Of Trays: Product may be removed from the mold and cooked. However, slight crusting or shape distortion may occur. Preheat oven to 375 degree F. Spray sheet pan with non- stick spray. Remove frozen product from trays and place on pan, keeping 2 inches between each. Cover entire pan with aluminum foil and bake approximately 25 minutes or until an internal temperature or 165 degree F is reached. Remove foil and let stand 3 minutes. Transfer from pan onto serving plate. From Thawed: Use the same procedures as for frozen product. Cooking times will need to be adjusted as follows: Steamer Method: Steam 30 minutes or until an internal temperature of 165 degree F is reached. Oven Steamer Method: Steam 30 minutes or until an internal temperature of 165 degree F is reached. Oven Method: Do not exceed 235 degree F. Bake 40 minutes or until an internal temperature of 165 degree F is reached. Stove Top Steamer Method: Cook 35 minutes or until an internal temperature of 165 degree F is reached. Re-therm Directions: 1. Items may be prepared from a refrigerated or frozen state. 2. Plate shaped meat along with other food items such as an vegetable and starch component. To facilitate heating, pour a sauce or gravy over desired items. * Note: it is best not to exceed 12 oz portion of food on a plate. 3. If preparing from a refrigerated state, thaw under refrigeration for 24 hours prior to re- therming. 4. Re-therm according to manufacturers directions. Conduction Unit: Place dome/cover/lid over plate. From Thawed: Heat for standard 36 minute cycle. From Frozen: Heat for standard 36 minute cycle. Convection Unit: Hold product in unit at 38 degree F for 1 1/2 - 2 hours prior to re-therming. From Thawed: Heat for standard 48 minute cycle. From Frozen: Not recommended.