Why are all rolled meat slices cut by the mutton slicer?

The meat cut by the mutton slicer 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 is cut 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, such as a hot pot restaurant that needs to be plated.

The other is the temperature of the meat rolls. Usually, the meat is taken out of the freezing mode. The temperature is low and the hardness is high. It cannot be cut directly. According to the climate and temperature at that time, due to the large temperature difference between the north and the south, too much thawing time, cutting meat will make it soft and difficult to shape, and there are many thawing methods. I will say two here, one is fresh-keeping and constant temperature thawing, and the other is, the foam box is thawed at room temperature. .

Finally, I would like to remind you that the blade needs to be sharpened for a period of time, and it should not affect the meat cutting effect.

The angle of the blade is directly related to the thickness of the meat slice and the temperature of the meat. If you want to slice, you usually only need to grasp the temperature and thickness of the meat to control whether the meat is rolled or flake. The effect of the blade is not obvious, and If the angle of the blade is small, although the sliced ​​meat is sliced, the blade is easy to wear, so if you defrost the frozen meat a little longer or cut it thicker, it will be sliced.

羊肉切片机切出来的肉是卷的，主要是两个原因，一个是刀片的切角角度，切片机的刀片是单刃刀，切角是这个形状，通常是45°到35°锐角之间，角度直接影响打卷效果，角度小切出来就成片状，这个根据使用者来调整，如烤肉店，反之角度大切出来成卷状，如需要摆盘的火锅店，

另一个就是肉卷的温度了，通常肉从冷冻模式下拿出来，温度低，硬度高，不能直接切，一是伤刀，二是切肉碎，断，要先解冻到适宜温度-4°，根据当时气候温度掌握，因南方北方温差大，解冻时间太多切肉会软不易成型，解冻的方法也多种，我这里说两种，一是保鲜恒温解冻，二是，泡沫箱常温解冻。

最后提醒一下，刀片使用一段时间是需要磨刀的，不要也会影响切肉效果的。

跟刀片的角度和肉的切片厚度以及肉的温度有直接关系，如果要切片的话，通常只需要把握肉的温度和厚度就可以控制肉成卷状还是片状，刀片的影响不太明显，而且刀片角度小的话，虽然切的肉片是片状，但刀片容易磨损，所以您把冻肉稍微解冻久一点或切厚一点，就是切片的了。

Why are all rolled meat slices cut by the mutton slicer?

The meat cut by the mutton slicer 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 is cut 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, such as a hot pot restaurant that needs to be plated.

The other is the temperature of the meat rolls. Usually, the meat is taken out of the freezing mode. The temperature is low and the hardness is high. It cannot be cut directly. According to the climate and temperature at that time, due to the large temperature difference between the north and the south, too much thawing time, cutting meat will make it soft and difficult to shape, and there are many thawing methods. I will say two here, one is fresh-keeping and constant temperature thawing, and the other is, the foam box is thawed at room temperature. .

Finally, I would like to remind you that the blade needs to be sharpened for a period of time, and it should not affect the meat cutting effect.

The angle of the blade is directly related to the thickness of the meat slice and the temperature of the meat. If you want to slice, you usually only need to grasp the temperature and thickness of the meat to control whether the meat is rolled or flake. The effect of the blade is not obvious, and If the angle of the blade is small, although the sliced ​​meat is sliced, the blade is easy to wear, so if you defrost the frozen meat a little longer or cut it thicker, it will be sliced.