为什么羊肉切片机切的都是肉卷？

The meat cut by the 羊肉切片机 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.

另一个是肉卷的温度。 通常，肉会从冷冻模式中取出。 温度低，硬度高。 不能直接剪。 根据当时的气候和温度，由于南北温差大，解冻时间过长，切肉会使肉变软，不易成型，解冻方法也很多。 我这里说两种，一种是保鲜恒温解冻，一种是泡沫箱常温解冻。 .

最后提醒大家，刀片需要磨一段时间，切肉效果应该不会有影响。

刀片的角度直接关系到肉片的厚度和肉的温度。 如果要切片，通常只需要掌握肉的温度和厚度，就可以控制肉是卷状还是片状。 刀片的效果不明显，而且如果刀片的角度小，虽然肉片是切片的，但是刀片很容易磨损，所以如果把冻肉解冻的时间长一点或者切的厚一点，它会被切片。