The following simple workflow describes how to prepare pureed – or better pacotized – meals with the Pacojet using traditional ingredients. Pacotizing meat, starch, vegetables
or fruit produces a perfectly smooth texture with natural colours and intense flavours, which can then be formed into natural food shapes. The result is a delightful meal that
looks and tastes just like a normal meal from the daily menu.
1.1 Fill pacotizing beakers for each meal
component: Select and roughly chop your
ingredients. Top up with liquid to eliminate
empty cavities and ensure a flat surface.
Maximum fill line must be respected.
1.2 Freeze: Freeze at -22° C (-8° F) for
at least 24 hours.
2.1 Pacotize: Attach beaker to the Pacojet
and pacotize the amount required.
2.2 Complete recipe and thicken: Pour
into saucepan. Add according to recipe:
e.g. stock, cream, caloric additives and a
thickening agent (emulsifier, gelling agent).
2.3 Heat to required temperature.
2.4 Prepare food-shape portions:
Immediately pour heated preparation into
portion moulds, e.g. silicone forms for peas,
meat slices, or carrots. Allow to cool
2.5 Plate: Place food-shaped meal
components onto plates.
2.6 Store plated meals appropriately for
regeneration at mealtime - e.g. for next day:
Place plated meals into freezer overnight.
3.1 Regenerate: Re-heat to required
3.2 Finish e.g. with sauce and serve.
Approximately 2.5 hourse for 50 meals.