Kungani zonke izingcezu zenyama egoqiwe zisikwa umsiki wemvu?

The meat cut by the i-mutton slicer 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.

Okunye izinga lokushisa lenyama rolls. Ngokuvamile, inyama ikhishwa kwimodi yokuqandisa. Izinga lokushisa liphansi futhi ubulukhuni buphezulu. Angeke isikwe ngokuqondile. Ngokusho kwesimo sezulu namazinga okushisa ngaleso sikhathi, ngenxa yomehluko omkhulu wokushisa phakathi kwenyakatho neningizimu, isikhathi esiningi sokuncibilika, ukusika inyama kuyokwenza kube lula futhi kube nzima ukubumba, futhi kunezindlela eziningi zokuncibilikisa. Ngizothi ezimbili lapha, enye igcina izinga lokushisa elisha futhi incibilika njalo, kanti enye ithi, ibhokisi legwebu lincibilika ekamelweni lokushisa. .

Okokugcina, ngithanda ukukukhumbuza ukuthi i-blade idinga ukulolwa isikhathi esithile, futhi akufanele ithinte umphumela wokusika inyama.

I-angle ye-blade ihlobene ngokuqondile nobukhulu bocezu lwenyama kanye nezinga lokushisa lenyama. Uma ufuna ukusika, ngokuvamile udinga kuphela ukubamba izinga lokushisa nokuqina kwenyama ukuze ulawule ukuthi inyama igoqiwe noma i-flake. Umthelela we-blade awubonakali, futhi Uma i-angle ye-blade incane, nakuba inyama egayiwe isikiwe, i-blade kulula ukuyigqoka, ngakho-ke uma unciphisa inyama efriziwe isikhathi eside noma uyinqamule kakhulu, izosikwa.