How McDonald’s Chicken McNuggets are made: step-by-step process from pink whole chicken without stickiness to tempura batter, all the details

        “We don’t shred the whole chicken.” When it comes to how McDonald’s Canada makes its famous Chicken McNuggets, the company doesn’t mince words.
        When it comes to how McDonald’s Canada makes its famous Chicken McNuggets, the company doesn’t mince words. When Victoria’s Katie asked if they use whole chickens to make their popular chicken products, the company responded with a few more videos from their “Our Food, Your Questions” video series.
        In one of the videos, Amanda Straw, a “boning participant” at Cargill Ltd. in London, Ontario, manually debones chicken in front of the camera, allowing viewers to see “what we use, what parts of the chicken we use, and what parts of the chicken we use.” what parts of the chicken do we not use? Then she began to dismember the chicken into pieces. As she did so, the chickens flowed mesmerizingly down the assembly line on the Cargill factory floor, presumably on their way to their destiny as McNuggets. If it turns you on too much, pay more attention. your attention will be drawn again when Straw intones, “Then we’ll break the legs,” and assures the audience, “We’ll check again to make sure there are no bones.” If there’s one thing we know about McDonald’s meat products, it’s the artistic allusions to them. Bones are ok, but real bones are definitely not. And the last tidbit we have left? “We use a little leather in our products. “
        While understanding the more philosophical side of Chicken McNuggets requires a lot of work, such as delving into the biography of its creator, McDonald’s is banking on more videos to do just that and dispel many misconceptions and urban legends. People around him often criticize the dunk.
        In another video on the same topic, Nicoletta Stefu, the “supply chain manager” for McDonald’s Canada, answers a question from Edmonton’s Armand about whether Chicken McNuggets contain the infamous “pink slime” that has been accused in some fast food chains’ hamburgers in recent years. . .
        Stefu bravely began her story with a picture of pink slime (or slime as it is sometimes called) and went on to dispel rumors that the product is in their food. “We don’t know what it is or where it comes from,” she said, “but it has nothing to do with our Chicken McNuggets.” She then went to Cargill’s manufacturing floor to meet with Jennifer Rabideau, “Cargill’s Product Developer.” scientist,” “They are heading to, you guessed it, the deboning department. These days, McDonald’s seems hell-bent on making it clear that their food at least starts with a whole animal. What’s the next point? Beautiful white breast meat. The briskets are collected in containers lined with plastic bags and sent to the “mixing room.” There, the chicken mixture is added to a bucket and mixed with “seasonings and chicken skin.”
        The mixture goes into a “forming chamber,” where—as you might have guessed if you stared at Chicken McNuggets in a trance long enough—the chicken sauce takes on four basic shapes: balls, bells, boots, and onions. tie.
        Next, this is a double coating – two tests. One is “light” dough, the other is “tempura”. It is then lightly fried, whipped, frozen and finally sent to a local restaurant where it can be ordered and prepared to satisfy your late night food cravings!
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Post time: Apr-19-2024