Kwa nini vipande vyote vya nyama iliyovingirwa hukatwa na kikata nyama ya kondoo?

The meat cut by the kikata nyama ya kondoo 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.

Nyingine ni joto la rolls za nyama. Kawaida, nyama hutolewa nje ya hali ya kufungia. Joto ni la chini na ugumu ni wa juu. Haiwezi kukatwa moja kwa moja. Kulingana na hali ya hewa na hali ya joto wakati huo, kwa sababu ya tofauti kubwa ya joto kati ya kaskazini na kusini, wakati mwingi wa kuyeyuka, kukata nyama kutafanya kuwa laini na ngumu kuunda, na kuna njia nyingi za kuyeyusha. Nitasema mbili hapa, moja ni safi-kuweka na joto mara kwa mara thawing, na nyingine ni, sanduku povu ni thawed katika joto la kawaida. .

Hatimaye, ningependa kukukumbusha kwamba blade inahitaji kuimarishwa kwa muda, na haipaswi kuathiri athari ya kukata nyama.

Pembe ya blade inahusiana moja kwa moja na unene wa kipande cha nyama na joto la nyama. Ikiwa unataka kukata vipande, kwa kawaida unahitaji tu kufahamu joto na unene wa nyama ili kudhibiti ikiwa nyama imevingirwa au flake. Athari ya blade sio dhahiri, na ikiwa pembe ya blade ni ndogo, ingawa nyama iliyokatwa imekatwa, blade ni rahisi kuvaa, hivyo ikiwa unapunguza nyama iliyohifadhiwa kwa muda mrefu au kuikata zaidi, itakatwa vipande vipande.