What to do with lamb before using the selai sa konyana

1. Pack and freeze the mutton directly after half-cutting. The mutton is divided, deboned, packaged, boxed and frozen. Divide, remove the bones and then put them into the freezer to freeze.

2. Reduce the temperature of the meat to below -18°C, and most of the moisture in the meat will form frozen crystals. This process is called freezing of the meat.

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

4. When using the mutton slicer to process mutton for the first time, you can separate the fat and lean meat, and then wash it with water. The rinsing can reduce the mutton smell. Before using the machine, the treatment of mutton is very important.