{"id":5906,"date":"2018-11-13T16:02:36","date_gmt":"2018-11-13T08:02:36","guid":{"rendered":"https:\/\/www.cnnewin.com\/?p=5906"},"modified":"2018-11-13T16:02:36","modified_gmt":"2018-11-13T08:02:36","slug":"how-to-use-a-meat-grinder","status":"publish","type":"post","link":"https:\/\/www.cnnewin.com\/ro\/blog\/how-to-use-a-meat-grinder\/","title":{"rendered":"Cum se folose\u0219te o ma\u0219in\u0103 de tocat carne"},"content":{"rendered":"

P\u0103r\u021bi ale lui A Ma\u0219in\u0103 de tocat carne<\/a>:<\/b><\/strong><\/h3>\n
    \n
  1. <\/b>Tava cu carne<\/b><\/strong>: Aceasta este cunoscut\u0103 \u0219i sub denumirea de bunc\u0103r, \u0219i aici ve\u021bi \u021bine f\u00e2\u0219ii de carne sau cuburi \u00eenainte de a le ad\u0103uga \u00een tubul de alimentare pentru m\u0103cinare.<\/li>\n
  2. <\/b>Tub de alimentare<\/b><\/strong>: Acesta este locul unde va macina carnea. C\u00e2t de mare este diametrul unui tub de alimentare va depinde de dimensiunea ma\u0219inii de tocat carne.<\/li>\n
  3. <\/b>Pomp\u0103 de WC<\/b><\/strong>: Va \u00eempinge carnea \u00een tubul de alimentare, astfel \u00eenc\u00e2t melcul s\u0103 o poat\u0103 apuca.<\/li>\n
  4. <\/b>Snec<\/b><\/strong>: Este un accesoriu \u00een form\u0103 de spiral\u0103, care va prinde carnea \u0219i o \u00eempinge \u00een lama de t\u0103iere.<\/li>\n
  5. <\/b>Lama de taiere<\/b><\/strong>: Taie carnea \u00een buc\u0103\u021bi extrem de fine.<\/li>\n
  6. <\/b>Pl\u0103ci de r\u00e2\u0219ni\u021b\u0103<\/b><\/strong>: M\u0103rimea c\u0103rnii m\u0103cinate va fi determinat\u0103 numai de aceste pl\u0103ci.<\/li>\n<\/ol>\n

    \"analiza<\/a><\/p>\n

    \u00cen toate tipurile de ma\u0219ini de tocat carne, procesul este acela\u0219i, de\u0219i calitatea rezultatului poate s\u0103 nu:<\/p>\n

    Trebuie s\u0103 pune\u021bi piesele pe tav\u0103. Dup\u0103 cum s-a spus mai sus, cu c\u00e2t tava este mai mare, cu at\u00e2t mai mult\u0103 carne pute\u021bi m\u0103cina la un moment dat. Odat\u0103 ce a\u021bi f\u0103cut acest lucru, roti\u021bi \u0219urubul \u00een timp ce utiliza\u021bi \u00eemping\u0103torul pentru a \u00eempinge carnea \u00een\u0103untru. \u0218urubul activeaz\u0103 lamele care taie piese \u00een mod egal. Ie\u0219irea este dat\u0103 de la cap\u0103tul bunc\u0103rului.<\/p>\n

    Acum, iat\u0103 c\u00e2teva lucruri pe care trebuie s\u0103 le \u0219ti\u021bi. \u021aesuturile \u0219i tendinele animalelor pot semnifica dezastru pentru ma\u0219ina de tocat carne ca. Gr\u0103simea \u0219i \u021besutul se pot lipi de lame, o pot opri sau pot afecta circuitele \u00een cazul celor mai avansate modele.<\/p>\n

    Pentru a v\u0103 men\u021bine r\u00e2\u0219ni\u021bele \u00een stare optim\u0103:<\/p>\n

    1)\u00a0Utiliza\u021bi \u00eentotdeauna carne r\u0103cit\u0103<\/b><\/strong>: Nu vrei s\u0103 introduci buc\u0103\u021bi de carne cald\u0103 \u00een ma\u0219in\u0103 de tocat. C\u00e2nd carnea este cald\u0103, tinde s\u0103 se \u00eentind\u0103 pe p\u0103r\u021bile laterale \u0219i s\u0103 fac\u0103 mizerie \u00een ma\u0219in\u0103 de tocat. \u00cen al doilea r\u00e2nd, carnea cald\u0103 are gr\u0103sime care se scurge \u00een timpul m\u0103cinarii. Ceea ce ob\u021bii p\u00e2n\u0103 la urm\u0103 este o mizerie uscat\u0103 \u0219i pulpod\u0103. Total eww! Cel mai bun mod de a face acest lucru este s\u0103 v\u0103 pune\u021bi carnea la congelator cu cel pu\u021bin o or\u0103 \u00eenainte. Pentru cele mai bune rezultate, l\u0103sa\u021bi-l s\u0103 \u00eenghe\u021be peste noapte.<\/p>\n

    2)\u00a0T\u0103ia\u021bi carnea \u00eenainte de a le \u00eenc\u0103rca pe ma\u0219in\u0103 de tocat<\/b><\/strong>: V-a\u021bi \u00eentrebat vreodat\u0103 de ce m\u00e2njirea c\u0103rnii este problematic\u0103 pentru mecanismul ma\u0219inii de tocat? Acest lucru se datoreaz\u0103 faptului c\u0103 se lipe\u0219te de lam\u0103, f\u0103c\u00e2ndu-l plictisitor. Trebuie s\u0103 o t\u0103ia\u021bi bine, mai degrab\u0103 dec\u00e2t s\u0103 o toca\u021bi f\u0103r\u0103 minte.<\/p>\n

    3)\u00a0M\u0103cina\u021bi de mai multe ori \u0219i cur\u0103\u021ba\u021bi lamele pentru a \u00eendep\u0103rta petele<\/b><\/strong>: Dac\u0103 \u00eentreba\u021bi care este cea mai important\u0103 parte a mecanismului de \u0219lefuit, atunci r\u0103spunsul este lama \u00een sine. Dac\u0103 este ascu\u021bit, va t\u0103ia \u0219i m\u0103cina orice. Dac\u0103 lama este tocit\u0103, ceea ce se \u00eent\u00e2mpl\u0103 atunci c\u00e2nd carnea se unge pe ea, nu poate func\u021biona la fel de eficient. Ascu\u021bi\u021bi-v\u0103 lama cel pu\u021bin o dat\u0103 pe an. Alternativ, pute\u021bi cump\u0103ra \u0219i un set de lame de schimb, care vin la pre\u021buri economice.<\/p>\n

    4)\u00a0Se macin\u0103 de mai multe ori<\/b><\/strong>: C\u00e2nd vine vorba de m\u0103cinat bine, exist\u0103 o tehnic\u0103 special\u0103. \u00cencerca\u021bi s\u0103 m\u0103cina\u021bi de la buc\u0103\u021bi mari la mici. De ce? Acest lucru este la \u00eendem\u00e2n\u0103 \u00een special atunci c\u00e2nd dori\u021bi s\u0103 preg\u0103ti\u021bi m\u0103cinat extra fin pentru c\u00e2rna\u021bi, pentru care trebuie s\u0103 m\u0103cina\u021bi de dou\u0103 ori \u00eenainte de a-i r\u0103ci. Acest lucru previne eficient petele, d\u0103 o carne tocat\u0103 mai bun\u0103 \u0219i c\u00e2rna\u021bi cu textur\u0103 mai bun\u0103.<\/p>\n

    5)\u00a0Cur\u0103\u021ba\u021bi placa \u00een mod regulat<\/b><\/strong>: Singurul motiv pentru care poate dori\u021bi ca carnea s\u0103 se usuce \u0219i s\u0103 se lipeasc\u0103 de lame este dac\u0103 dori\u021bi s\u0103 v\u0103 \u00eemboln\u0103vi\u021bi de stomac, la propriu. Pentru a evita acest lucru, se recomand\u0103 s\u0103 sp\u0103la\u021bi toate p\u0103r\u021bile ma\u0219inii de tocat carne \u0219i s\u0103 \u00eendep\u0103rta\u021bi carnea r\u0103mas\u0103 \u00eenainte de utilizare.<\/p>\n

    De ce s\u0103 cump\u0103ra\u021bi o ma\u0219in\u0103 de tocat carne?<\/b><\/strong><\/h2>\n

    1)\u00a0O ma\u0219in\u0103 de tocat carne este mai sigur\u0103<\/b><\/strong>: Specialistii in nutritie nu recomanda carnea preambalata. Acest lucru se datoreaz\u0103 faptului c\u0103 astfel de produse con\u021bin carne nu de la un animal, ci de la mii de animale. O alt\u0103 problem\u0103 este c\u0103 calitatea c\u0103rnii poate s\u0103 nu fie bun\u0103. Cu toate acestea, atunci c\u00e2nd cump\u0103ra\u021bi buc\u0103\u021bi de carne de la magazinul dvs. local \u0219i utiliza\u021bi ma\u0219ina de tocat carne, pute\u021bi alege ce include\u021bi masa.<\/p>\n

    2)\u00a0Control mai bun \u0219i arom\u0103<\/b><\/strong>: Utilizarea unei ma\u0219ini de tocat carne v\u0103 permite s\u0103 controla\u021bi ceea ce intr\u0103 \u00een gur\u0103. C\u00e2nd cumperi carne preambalat\u0103 din supermarket, trebuie s\u0103 iei ce este deja ambalat.<\/p>\n

    3)\u00a0P\u0103str\u00e2nd o textur\u0103 mai bun\u0103<\/b><\/strong>: Carnea preambalat\u0103 se oxideaz\u0103 \u0219i se comprim\u0103 lent cu un nivel limitat de umiditate, \u00een timp ce carnea proasp\u0103t\u0103 m\u0103cinat\u0103 are un nivel de umiditate mai slab \u0219i mai bun.<\/p>\n

    4)\u00a0Este u\u0219or \u0219i rece<\/b><\/strong>: Cu o ma\u0219in\u0103 de tocat carne acas\u0103, nu numai c\u0103 pute\u021bi \u00eencepe s\u0103 v\u0103 bucura\u021bi de mese mai repede, dar ve\u021bi c\u00e2\u0219tiga \u0219i felicit\u0103ri de la colegii, prietenii \u0219i familia.<\/p>","protected":false},"excerpt":{"rendered":"

    Parts Of A Meat Grinder: Meat Tray: This is also known as a hopper, and this is where you will hold strips of meat or cubes before adding it into the feeding tube for grinding. Feeding Tube: This is the place where the meat will grind. How bigger the diameter of a feeding tube will […]\n","protected":false},"author":1,"featured_media":5909,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[20],"tags":[],"class_list":["post-5906","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-other"],"_links":{"self":[{"href":"https:\/\/www.cnnewin.com\/ro\/wp-json\/wp\/v2\/posts\/5906","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.cnnewin.com\/ro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.cnnewin.com\/ro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.cnnewin.com\/ro\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.cnnewin.com\/ro\/wp-json\/wp\/v2\/comments?post=5906"}],"version-history":[{"count":0,"href":"https:\/\/www.cnnewin.com\/ro\/wp-json\/wp\/v2\/posts\/5906\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.cnnewin.com\/ro\/wp-json\/wp\/v2\/media\/5909"}],"wp:attachment":[{"href":"https:\/\/www.cnnewin.com\/ro\/wp-json\/wp\/v2\/media?parent=5906"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.cnnewin.com\/ro\/wp-json\/wp\/v2\/categories?post=5906"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.cnnewin.com\/ro\/wp-json\/wp\/v2\/tags?post=5906"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}