What to do with lamb before using a lamssnijder

1. Cut the mutton in half and directly package and freeze it. The lamb is cut, deboned, packaged, boxed and frozen. Divide, debone and freeze in freezer trays.

2. When the temperature of the meat is lowered to below -18°C, most of the water in the meat forms frozen crystals, which is called the freezing of the meat.

3. The temperature at which stable nuclei are formed, or the low temperature that starts to rise is called critical temperature or supercooling temperature. From the long-term production and use experience, as the moisture of mutton freezes, the freezing point drops, and when the temperature reaches -5 to -10 ℃, about 80% to 90% of the moisture in the tissue has been frozen into ice. Such mutton is a relatively fresh meat product, and the meat cut by a mutton slicer at this time is very good.

When using the mutton slicer for initial processing of mutton, the fat and lean meat can be divided, then washed with water, and rinsing can reduce the mutton smell of the mutton. Before using the machine, the treatment of the mutton is very important.