Methods of removing the slime from polenta include scraping with a knife, soaking, and oven method.

Scraping with a knife: this is one of the most common methods. Just cut the polenta into small pieces and gently scrape the mucus off the surface of the peel with a knife. But be careful not to scratch the flesh, or it will affect the taste and nutritional value.

Soaking method: Soak the cut polenta in warm water for about 5 minutes, then rinse it off with water. This method softens the mucus on the peel, making it easier to wash off.

Oven method: Place the polenta in a preheated oven at 50-60°C and bake for 5-10 minutes, then remove from the oven and let it cool before peeling off the skin easily. This method dries out the rind, thus reducing the production of mucilage.

Principle of pineapple nectar mucus

Pineapple nectar has a type of mucus on the rind called "gum", which is made up of polysaccharides found in the plant's cell walls. This mucus serves to prevent water evaporation and keep the plant moist, helping it to survive in arid environments. The mucus on the surface of the skin and flesh of the pineapple honey is secreted by an enzyme called "trehalase". This enzyme breaks down proteins and breaks some of the chemical bonds in the protein molecule to form a sticky compound.

The enzyme is mainly found in the cell walls of the skin and flesh of the pineapple honey, and when the fruit is ripe, the enzyme is secreted and acts on the protein molecules on the surface of the skin and flesh to make them sticky. This mucus serves to protect the fruit from the external environment and also helps prevent damage to the fruit during transportation or storage.