Practicability of Fresh Meat Slicer

Practicability of Fresh Meat Slicer

Cooking is not only about color, aroma and taste, but also about taste, which is particularly important in meat dishes. We can cook food according to the ingredients and methods on the menu, but sometimes the taste of meat is a little worse than that of the small restaurant outside. "The kitchen takes knife as the first", originally, the knife method of cutting meat is also one of the factors affecting the finished cooking products. There is a good formula: "cross cut cattle and sheep, sliced pig and vertical chicken". For the catering industry, the meat cut by hand has not been efficient. A fresh meat slicer has become one of the standing equipment.

Mucosa of mutton is more, it should be removed before cutting. Otherwise, the rotten membrane of fried mutton is hard and it is difficult to swallow when eaten in the mouth. There are many tendons in beef, and most of them are mixed along the grain of meat fiber. If you don't observe the knife carefully, many tendons will be kept in the meat filament. The vegetable beef produced in this way will also be very "old". Therefore, beef and mutton should be cut against the texture of the meat, if cut along, it is easy to bite. The texture of the knife and meat should be 90 degrees perpendicular, and the texture should be well-shaped. So for hand cutting, we need a very sophisticated technology, but as long as we prepare a fresh meat slicer and put the meat in the right direction, we can cut the better meat slices than hand cutting.