Ziziphi iingcebiso zokukhetha i-mutton efanelekileyo umatshini wokusika inyama yegusha ukwenza?

1. Umbala: Imisipha ye-mutton entsha iyacwebezela, ebomvu iyunifomu, amanqatha amhlophe okanye aphuzi aphuzi, kwaye inyama ilukhuni kwaye i-brittle. Iiroli zenyama ezisikwe ngesisiki segusha ziyagxadazwa zibe mhlophe nabomvu.

2. Ukuqina: Emva kokuba inyama yegusha entsha icinezelwe nge-acupressure, iya kubuyela kwimeko yayo yangaphambili kwangoko.

3. I-Viscosity: Umphezulu wegusha entsha womile kancinci okanye unefilimu eyomisiweyo emoyeni, engancangathi esandleni. Awuyi kuncamathela kwisisiki seegusha.

4. Isuphu yegusha ebilisiweyo: Isuphu entsha yegusha iyacaca kwaye icacile, kwaye amanqatha adityanisiwe kumphezulu womhluzi, onevumba elikhethekileyo kunye neumami yegusha.

Ayizizo zonke iintlobo zeegusha ezilungele ukusetyenzwa kwe-mutton slicer, ke ngelixa uvumela umatshini ukuba usike iiroli zenyama ezimnandi nezimnandi, kuya kufuneka ukhethe igusha ekumgangatho ophezulu elungele umatshini ngokweempawu zomatshini.