Traditional Chinese Sweet polenta: Recipe, Ingredient Ratios & Step-by-Step Method
In short: Traditional Chinese Sweet polenta. This entry documents a recipe & cooking taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 3909 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
Sweet polentaProcess flow Acceptance of raw materials → removal of colored leaves and silk ears → brushing and sorting → sorting → peeling and scraping → inspection → blending → gelatinization → canning → sealing → sterilization and cooling → wiping cans and warehousingPreparation method 1. Raw material selection: Sweet corn: Yellow variety of sweet corn with fresh ears, full kernels, no agricultural pests and diseases, no rot or deterioration, no serious mechanical damage and many missing kernels. The rice grains are yellow-white to light yellow, and the maturity is at the milk stage. The refrigeration temperature is 1 …
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