Shredded products such as chicken, beef and pulled pork can be used in a variety of dishes, from salads to pie and pastry fillings. But when it comes to getting that perfect crumble, the technique and equipment used make all the difference.
Here we’ll look at the differences between shredding done on our Meat and Chicken Shredders, where the fibers are separated correctly, and comparing them with processors:
By separating the fibers correctly, you have more precise control over their structure. This allows the shredded chicken to have a more natural and pleasant texture.
In contrast, the processors and other equipment used break down the fibers very abruptly, resulting in compacted, brittle pieces. The experience is often more like eating pasta than eating a real shredded product.
Shredding on the DFC Line, especially when the chicken or meat is still hot, helps retain more juice and therefore more flavor.
Processors, by shredding quickly, can expel these juices, making the chicken drier.
Shredding in our DFC Line shredders allows you to feel the texture of the chicken. With a processor, on the other hand, there is too much risk of over-processing and ending up with ground chicken or meat instead of shredded.
Because the fibers are separated correctly, shredding chicken or meat in our machines will result in a much looser shredded product. It therefore occupies a much larger volume compared to shredding done in processors.
Another side effect is that the correctly separated fibers make it easier to use the shredded chicken or meat as fillings for other products, as it is much easier for the operator to spread the shredded meat.
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.
