Mokhoa oa ho etsa seqhetso sa konyana se khaole nama ka meqolo

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. Ho sa tsotellehe hore na sekhechana sa mutton se ka pitika ka har’a meqolo, ntho e susumetsang ka ho toba ke mocheso oa nama e leqhoa. Haeba mocheso oa nama o le tlaase ka ho lekaneng, nama ea nama e ke ke ea khaoloa haeba nama e sa leqhoa ka ho lekaneng. The slicer ka khaola lilae tse tšesaane haholo le tse sa khaotseng. Bakeng sa lilae tsa nama, mochine o boemong bo tloaelehileng.

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.