In this article, we’ll look at the test we carried out with chicken breast cooked for a shorter time than we suggest in order to achieve the ideal shredding (the best possible shredding).
We put the chicken breasts through our shredders twice to check the final result.
Generally for chicken breasts cooked in boiling water, we suggest putting the product in for two hours. In our experiment, we used 1:30 hours.
The cooking time is very important so that the fibers lose the collagen between them and the best possible shredding can be achieved.
As expected, because the time was shorter than indicated, some of the fibers still stuck together the first time the chicken breast was placed in the machine.
Looking at the video we can observe that when we run the equipment a second time, the final shredding result has improved a lot, with many of the fibers that were together separating, thus achieving the perfect shredding.
Pros: This can be an excellent way to achieve the perfect shredding by cooking for less time than indicated. As well as saving time, you can also gain yield, as the product will cook for less time and consequently lose less weight.
Cons: You will double the amount of labor involved in the shredding process, as the same operator will have to go to the equipment twice. Even though our equipment greatly optimizes manpower, you should consider this extra operating cost.
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.
