ラムスライサーで肉をロール状に切る方法

Everyone is already familiar with slicers. When we go to restaurants or hot pot restaurants to eat hot pot, the lamb we order is usually rolled up. This is how it is formed. This is also from the use of slicers. It’s just a mutton slicer specially used for slicing into rolls. Let’s take a look at the effect:

1. When I first used it, I couldn’t get the slicing effect that I wanted, and I couldn’t cut good-looking meat rolls. In fact, I didn’t understand the performance of the machine and the principle of slicing.

2.マトンスライサーがロール状に巻けるかどうかに直接影響する要因は、冷凍肉の温度です。 肉の温度が十分に低くない場合、肉が十分に凍結されていないと、ロールパンを切ることができません。 スライサーは非常に薄く連続したスライスをカットできます。 肉のスライスの場合、マシンは通常の状態です。

3. Generally, the temperature range of the mutton slicer is controlled at 0~-7℃. This temperature range can cut meat rolls, detect the degree of mutton freezing and slow meat methods, and master the performance and use of the machine.

Using the mutton slicer to cut the meat into rolls, we must first understand the performance characteristics of the mutton slicer. The combination of temperature and meat is required to present a good-looking mutton roll.