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来自维基百科,自由的百科全书
絞肉機內蛟龍擠壓肉塊,由絞板孔擠出,再由刀片切斷。絞肉時,因擠壓和摩擦產生熱,使肉溫升高,升溫過離會影響肉的顏色和質量。所以原料肉的溫度要低,也不應帶有結締組織和骨路等。肉餡顆粒大小取決於孔板。[2]
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