Jinsi ya kutengeneza kipande cha nyama ya kondoo, kata nyama kwenye rolls

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. Iwapo kikata nyama ya kondoo kinaweza kuviringika, kishawishi cha moja kwa moja ni halijoto ya nyama iliyogandishwa. Ikiwa hali ya joto ya nyama haitoshi, roll za nyama haziwezi kukatwa ikiwa nyama haijagandishwa vya kutosha. Slicer inaweza kukata vipande nyembamba sana na vinavyoendelea. Kwa vipande vya nyama, mashine iko katika hali ya kawaida.

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.