Naha kabéh irisan daging digulung dipotong ku slicer daging domba?

The meat cut by the pangiris daging domba 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 cuts it out 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 shape, such as a hot pot restaurant that needs to be plated.

Anu sanésna nyaéta suhu gulungan daging. Biasana, daging dicokot kaluar tina mode katirisan. Suhuna lemah sareng karasana luhur. Éta henteu tiasa dipotong langsung. Numutkeun iklim sareng suhu dina waktos éta, kusabab bédana suhu anu ageung antara kalér sareng kidul, seueur teuing waktos thawing, motong daging bakal ngajantenkeun lemes sareng hésé bentukna, sareng seueur metode thawing. Kuring bakal nyebutkeun dua di dieu, hiji nyaeta seger-ngajaga jeung thawing suhu konstan, sarta séjén nyaéta, kotak busa ieu thawed dina suhu kamar. .

Tungtungna, kuring hoyong ngingetkeun yén sabeulah kedah diasah pikeun sababaraha waktos, sareng éta henteu kedah mangaruhan pangaruh motong daging.

Sudut sabeulah langsung patali jeung ketebalan irisan daging jeung suhu daging. Upami anjeun hoyong nyiksikan, anjeun biasana ngan ukur kedah nangkep suhu sareng kandel daging pikeun ngontrol naha daging digulung atanapi dirobih. Pangaruh sabeulah henteu atra, sareng Upami sudut sabeulahna leutik, sanaos daging irisan diiris, sabeulahna gampang dianggo, janten upami anjeun nyéépkeun daging beku sakedik deui atanapi dipotong langkung kandel, eta bakal sliced.