In this article, we’ll look at various points related to the shredding process of our DFC Line of chicken and meat shredders .
Points of meat that contain fat or sinews end up having their final shredding result impaired. This is because these elements act as a glue, preventing the fibers from being separated properly.
It is therefore important to separate these parts of the meat beforehand to ensure the best possible shredding, or to cook these components until they begin to dissolve.
Cooking is what allows our chicken and meat shredding machines to separate the fibers of these products, thus achieving the perfect shredding.
During the cooking process, the collagen between the fibers melts, allowing them to be separated. If the cooking time is shorter than the suggested time, some of the fibers will still stick together.
Our DFC Line shredders separate anything with fibers, such as chicken, beef, pork, fish, lamb, etc. Customers often ask if it “shreds” products such as hams and cheeses, but the answer is no because these foods don’t contain fiber.
Several parts are removable for easy cleaning. In the shredding system, you can use running water, sponges and a damp cloth to clean. In the button area we suggest using a damp cloth.
Cleaning is suggested at least daily after using the equipment or when changing proteins (e.g. on the same day you started shredding chicken breast and then started the process for sun-dried meat). Cleaning is very practical and takes between 10 and 20 minutes.
Our shredders manage to separate the fibers correctly, achieving the perfect shredding. However, in order to achieve this shredding, it is necessary to respect the cooking points, as mentioned in item 2. When cooking for less time, some of the fibers stick together, achieving a thicker shredding.
In perfect shredding, the properties of the shredded meat will always be proportional to the size of the chicken and meat fibers (since the fibers are separated correctly). For example, shredded sassami (chicken fillet) is smaller than shredded chicken breast.
To get a shorter shredded meat, it’s important to cut the meat perpendicular to the fibers. For example, by cutting a chicken breast in half in this direction, you reduce the size of the fibers by half. Another technique is to pass the product through the equipment more than once.
However, this can lead to the fibers breaking, compromising quality, which is one of the main differentials of our DFC Line Chicken and Meat Shredders.
Would you like to get in contact with Orved Brock to know more about the patented meat and chicken shredders? Reach us via phone: +55 85 98793-6777, e-mail: vendas@orvedbrock.com.br or whatsapp.
