Kutheni zonke izilayi zenyama esongwayo zisikwa ngumsiki wegusha?

The meat cut by the isiceli segusha 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.

Enye iqondo lobushushu lenyama rolls. Ngokuqhelekileyo, inyama ikhutshwe kwimodi yokuqandisa. Ubushushu buphantsi kwaye ubunzima buphezulu. Ayinakunqunyulwa ngokuthe ngqo. Ngokutsho kwemozulu kunye namaqondo obushushu ngelo xesha, ngenxa yomahluko omkhulu wobushushu phakathi komntla nasezantsi, ixesha elininzi lokunyibilikisa, ukusika inyama kuya kuyenza ibe thambileyo kwaye kube nzima ukuyibumba, kwaye kukho iindlela ezininzi zokunyibilikisa. Ndiza kuthi ezimbini apha, enye igcina ubushushu obutsha kunye nokunyibilika rhoqo kobushushu, kwaye enye kukuba, ibhokisi yogwebu inyibilika kwiqondo lobushushu begumbi. .

Ekugqibeleni, ndingathanda ukukukhumbuza ukuba i-blade kufuneka iphuculwe ixesha elithile, kwaye akufanele ichaphazele umphumo wokusika inyama.

I-angle ye-blade ihambelana ngokuthe ngqo nobukhulu beqhekeza lenyama kunye nobushushu benyama. Ukuba ufuna ukusika, ngokuqhelekileyo kufuneka ubambe ubushushu kunye nobukhulu benyama ukulawula ukuba inyama iqengqiwe okanye i-flake. Umphumo we-blade awubonakali, kwaye ukuba i-angle ye-blade incinci, nangona inyama egayiweyo inqunyulwe, i-blade ilula ukuyinxiba, ngoko ke ukuba uyayinciphisa inyama enomkhenkce ixesha elide okanye uyinqumle, iya kunqunyulwa.