Yagene kabeh irisan daging sing digulung dipotong nganggo pemotong daging?

The meat cut by the pangiris daging wedhus is rolled. There are two main reasons. One is the cutting angle of the blade. The blade of the slicer is a single-edged knife. The cutting angle is of this shape, usually between 45° and 35° acute angle. , The angle directly affects the effect of rolling, the small angle cuts it out into slices, this is adjusted according to the user, such as a barbecue restaurant, on the contrary, the angle is large and cut into a roll shape, such as a hot pot restaurant that needs to be plated.

Liyane yaiku suhu gulungan daging. Biasane, daging dijupuk saka mode pembekuan. Suhu kurang lan atose dhuwur. Ora bisa dipotong langsung. Miturut iklim lan suhu ing wektu iku, amarga beda suhu gedhe antarane lor lan kidul, kakehan wektu thawing, nglereni daging bakal dadi alus lan angel kanggo wangun, lan ana akeh cara thawing. Aku bakal ngomong loro kene, siji seger-tetep lan suhu thawing pancet, lan liyane, kothak umpluk wis thawed ing suhu kamar. .

Pungkasan, aku pengin ngelingake yen agul-agul kudu diasah kanggo sawetara wektu, lan ora kena pengaruh efek nglereni daging.

Sudut agul-agul langsung ana hubungane karo kekandelan irisan daging lan suhu daging. Yen sampeyan pengin ngiris, biasane mung kudu nangkep suhu lan kekandelan daging kanggo ngontrol apa daging digulung utawa digulung. Efek saka lading ora ketok, lan Yen amba lading cilik, sanajan irisan daging diiris, agul-agul iku gampang kanggo nyandhang, dadi yen sampeyan defrost daging beku sethitik maneh utawa Cut luwih kandel, iku bakal ngiris.