What are the food recipes for low-fat liquid food

Low fat liquid food is suitable for people who have postoperative recovery, weak gastrointestinal function, or need to control fat intake. Common foods include rice soup, lotus root powder, skim milk, steamed egg custard, filtered vegetable soup, etc. Low fat liquid food should meet the characteristics of easy digestion, low stimulation, and balanced nutrition, and can ensure basic energy and protein intake through reasonable combination.

I. Cereals

Rice Congee is the most basic low-fat liquid food. Cook until the rice grains are completely soft and rotten, and then filter the rice soup for drinking. Millet Congee is rich in B vitamins, which can be paired with a small amount of pumpkin mud to increase dietary fiber. Oatmeal, after being boiled for a long time, forms a paste and is suitable as a liquid breakfast. Corn paste should be made by grinding peeled corn kernels and avoiding the addition of butter or cream. Lotus root powder is made into a semi transparent paste with warm water, which has a protective effect on the gastrointestinal mucosa.

2. Dairy Category

Skimmed milk with a fat content of less than 0.5% after high-temperature sterilization can be consumed warm. Choose lactic acid bacteria fermentation type for sugar free yogurt and avoid varieties containing fruit granules. Sodium content should be controlled when low-fat cheese is melted into cheese soup. Almond milk and other plant-based milk can be used as substitutes for lactose intolerance, so be careful to choose sugar free types when purchasing. Soybean milk needs to be fully boiled to remove trypsin inhibitor, filtered soybean dregs and drunk.

III. Eggs

Steamed egg custard: Mix whole egg mixture with warm water in a ratio of 1:1.5, and cover with plastic wrap to keep it tender and smooth during steaming. Egg&vegetable soup slowly pour the broken egg liquid into the boiling clear soup, and add protein with tender tofu. Protein powder is brewed using separated whey protein, with a protein content of over 20 grams per serving. Quail egg custard is easier to digest than eggs and is suitable for children to consume after surgery. Egg milk pudding uses sugar substitutes instead of white sugar, and the taste is better after refrigeration.

4. Vegetables

Filter carrot soup retains beta carotene but removes crude fiber, suitable for vitamin A deficient individuals. After being crushed by a blender, zucchini has a delicate texture and is rich in potassium elements. Blanch spinach juice to remove oxalic acid and extract it. It can be mixed with rice soup for consumption. Winter melon soup is diuretic and detumescent, and no oil is added when cooking. Pumpkin soup is made with naturally sweet aged pumpkin, without the need for additional sugar.

5. Fruits

Apple puree is peeled, steamed, and pressed into a paste, containing pectin to help prevent diarrhea. Banana milkshake is made by mixing ripe bananas with skim milk to quickly replenish energy. Pear juice is extracted from crystal pears, which have the effect of generating fluids and moistening dryness. Papaya paste contains natural papain, which helps with protein breakdown. Filter watermelon juice to replenish water and electrolytes, suitable for fever patients. When making low-fat liquid food, the ingredients should be kept fresh, and all solid food should be processed to a particle free state. Eat small amounts 5-6 times a day, with each intake controlled within 200 milliliters. During the transition period, semi liquid foods such as low-fat meat puree and soft and rotten noodles can be gradually added. Long term use of liquid food requires monitoring of nutritional indicators such as hemoglobin and prealbumin, and if necessary, supplementing comprehensive nutrients with enteral nutrition preparations under the guidance of a doctor. During the rehabilitation period, patients can try adding high-quality protein sources such as steamed fish mushrooms and chicken mushrooms to liquid food, and use a blender to fully crush them before consumption.