Perché è il affettatrice di montone all rolled meat slices?

The meat cut by the mutton slicer is rolled, mainly for two reasons, one is the cutting angle of the blade, the blade of the slicer is a single-edged knife, and the cutting angle is this shape, usually between 45° and 35° acute angle. , the angle directly affects the rolling effect, the small angle will be cut into a sheet, which can be adjusted according to the user, such as a barbecue restaurant, on the contrary, the large angle will be cut into a roll, such as a hot pot restaurant that needs to be placed on a plate.

The other is the temperature of the meat roll. Usually, the meat is taken out from the freezing mode, the temperature is low, the hardness is high, and it cannot be cut directly. One is to hurt the knife, and the other is to cut the meat into pieces and break, and thaw it to a suitable temperature -4°. , According to the climate and temperature at that time, due to the large temperature difference between the south and the north, the thawing time is too long, and the meat will be soft and difficult to form. There are various methods of thawing.