Our patented shredders are best known and used to shred chicken and meat, such as beef and pork, but they also can be used to shred cod, solving a major bottleneck in this industry segment.
The process is very simple, there are basically three stages.
É importante retirar o máximo de espinhos possível, pois quando o bacalhau foi levado ao desfiador, os espinhos vão se quebrar misturando com o produto, sendo muito mais difícil sua remoção posteriormente.
It is important to remove as many fishbones as possible, because when the cod is taken to the shredder, the spines will break mixing with the product, making it harder to remove them later.
In order for our shredders to be able to correctly separate the fibers, we need them to be at the correct point where they start to detach from one another. Fish, unlike other meats, need a much shorter cooking time to get the fibers at the right cooking point. For the cod, leave it in boiling water for 20 minutes (take it to the cooking after the water starts to boil) is enough.
After the codfish has been cooked, just take it to one of our patented shredders and put it there. Our equipment will shred the cod instantly, simple as that.
Our patented shredders will give to you two advantages: quality (since it is the perfect shred) and scale (since production is continuous). So, you can use shredded cod in two ways.
The first would be for the production itself, whether for the dishes you make or for snacks (like codfish balls, for example). In the second, it would be for the distribution of shredded cod, since shredding cod is a bottleneck and our shredders solve this problem.
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.
