How to judge the slicing effect of fatiador de carne e carneiro

1. Distinguish by the softness of the meat slice: each part of the hand-pressed meat slice should not be elastic, and the meat slice should not be erected at one end of the hand, and the upper end will automatically hang down.

2. A superfície das fatias de carne cortadas pelo fatiador de carne bovina e de carneiro deve ser coberta uniformemente pelo gel, e a forma e a cor das fatias de carne devem ser claramente visíveis. Obviamente, há um sentimento “mole”, mas não piegas.

3. A superfície da fatia de carne deve estar bem pegajosa. Cole dois pequenos pedaços de carne, levante um deles e o outro não cairá instantaneamente.

4. Use a knife to cut any piece of meat with the same color inside and outside. Meeting the above conditions shows that the processing effect of the beef and mutton slicer is relatively good.

By observing the color, shape, surface, etc. of the cut meat, you can see how effective the beef and mutton slicer is. By the way, it is convenient to judge how the machine is used and whether there are other malfunctions.