In the process of shredding with our DFC Line of shredders, it is common to have various doubts. One of these doubts is in relation to the result of the shredding when a product (e.g. chicken, beef, pork, etc.) is mixed with sauces or other residues.
In general, customers shred meat or chicken without sauces, taking the product to the equipment straight after cooking. However, when creating fillings, choosing to take the shredded product with the sauce is an interesting idea, depending on the company’s production flow.
Yes, the system we use in our shredders manages to separate the fibers correctly, regardless of whether the product goes into the machine dry or wet.
The important thing is that it is cooked, so that the fibers are correctly separated. Taking the product with sauces will not alter the shredding process in any way.
There is no rule, it depends very much – as mentioned above – on the company’s production chain. Some producers prefer to season the meat or chicken during cooking, mixing it with the sauce so that they don’t have to do it later.
There is an advantage to doing this during cooking, as you take advantage of this stage to do two processes: cooking and seasoning. Seasoning later will create a new process.
However, there is the question of the yield of the seasoning and also the absorption of the seasoning by the meat or chicken. For this reason, the most common practice is to combine the meat with the sauce/seasoning after cooking.
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.
