{"id":4696,"date":"2024-05-06T15:26:44","date_gmt":"2024-05-06T18:26:44","guid":{"rendered":"https:\/\/orvedbrock.com.br\/en\/?post_type=novidades&p=4696"},"modified":"2024-09-26T13:36:00","modified_gmt":"2024-09-26T16:36:00","slug":"process-for-shredding-meat-and-chicken-with-our-machines","status":"publish","type":"blog","link":"https:\/\/orvedbrock.com.br\/en\/blog\/process-for-shredding-meat-and-chicken-with-our-machines\/","title":{"rendered":"Process for shredding meat and chicken with our machines"},"content":{"rendered":"\n

We will explain in this article how the complete process works so that it is possible to shred chicken and meats and achieve the perfect shredding <\/strong>with our machines.<\/p>\n\n\n\n

First, it is important to understand that in order to shred it is necessary that the product has fibers<\/strong>. And the ideal shredding result is the one where the fibers are separated correctly and not broken as happens most of the time. This material is aimed at our line of patented shredders, which manage to get the best shredding with continuous production.<\/p>\n\n\n\n

1. Cooking<\/h2>\n\n\n\n

Some customers come to us asking if chicken or beef can be shredded raw. The answer is no<\/strong>, they need to have gone through the cooking process. This is because in a raw protein, the fibers are glued together, stuck together, making the shredding process impossible.<\/p>\n\n\n\n

So, the first step is to cook the product to be shredded (eg chicken, beef, sheep, pork etc). After a time of cooking, the fibers lose the “glue” that exists between them, thus reaching the ideal point to obtain the perfect shredding result.<\/p>\n\n\n\n

As an example, for chicken breast cooked in water, the product should be left for 2 hours after the water starts to boil. For chicken fillet this time is 1:30h and for beef time goes to 3:30h. Below you can see the point where the fibers naturally start to loosen.<\/p>\n\n\n\n