Nima uchun barcha o’ralgan go’sht bo’laklari qo’y go’shti kesgich tomonidan kesiladi?

The meat cut by the qo’y go’shti kesgich 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.

Ikkinchisi – go’shtli rulonlarning harorati. Odatda, go’sht muzlatish rejimidan chiqariladi. Harorat past va qattiqligi yuqori. Uni to’g’ridan-to’g’ri kesish mumkin emas. O’sha paytdagi iqlim va haroratga ko’ra, shimol va janub o’rtasidagi katta harorat farqi tufayli, eritish vaqti juda ko’p, go’shtni kesish uni yumshoq va shaklini qiyinlashtiradi va ko’plab eritish usullari mavjud. Men bu erda ikkitasini aytaman, biri yangi saqlash va doimiy haroratda eritish, ikkinchisi esa ko’pik qutisi xona haroratida eritiladi. .

Nihoyat, sizga eslatmoqchimanki, pichoqni ma’lum vaqt davomida keskinlashtirish kerak va bu go’shtni kesish effektiga ta’sir qilmasligi kerak.

Pichoqning burchagi to’g’ridan-to’g’ri go’sht bo’lagining qalinligi va go’shtning haroratiga bog’liq. Agar siz tilimga kesib tashlamoqchi bo’lsangiz, go’shtning o’ralgan yoki maydalanganligini nazorat qilish uchun odatda go’shtning harorati va qalinligini tushunishingiz kerak. Pichoqning ta’siri aniq emas va agar pichoqning burchagi kichik bo’lsa, dilimlangan go’sht kesilgan bo’lsa-da, pichoqni kiyish oson, shuning uchun muzlatilgan go’shtni bir oz ko’proq muzdan tushirsangiz yoki qalinroq kessangiz, u kesiladi.