Why is tobacco fermented, and the correct fermentation method of tobacco

1. Pre-processing. Cut the tobacco leaf into a finger-length section, shake it loose, and pour the ash and fine powder from the bottom. Spray in 20-30ml of liquor, set aside, and prepare other things (100ml of liquor mixed with 1 spoon of honey, 1 gram of Zheng Zhaoyan liquor medicine, 2 grams of malt powder).

Find a pot with a slightly thicker thickness, make sure there is no oil, put on the gas stove, turn on the minimum heat, add shreds, stir-fry with your hands, be patient, and fry until it feels dry. Take it out and put it in a basin, spray in the wine and honey mixture, and add the wine medicine. If you like the aroma, add malt powder, or you can not add it.

2. Ferment the tobacco by hand, stir it evenly, find a sealed bag, compact, put it into the fermentation box, open it at 31 degrees, and ferment for 4-6 days. If there is no fermentation box, put a bag on the outer chain of the cultivated noodles, find a thick cloth, wrap it, or put it in the quilt, keep it at a certain temperature, and ferment it. 3. After the post-processing and fermentation, take out the silk, if there is malt powder, fry it slightly, put it in a pot, and dry it, which is the finished product.

Stir-fry it, let it dry again, or fry it directly until it feels dry, spray in 20-30ml of rum or wild grid or whiskey according to your taste, put it in a sealed bag, open it after 3 days, and after drying, you can take it.

Regarding the fermentation and flavoring skills of tobacco, many friends who are new to it do not know very well. In fact, the original tobacco is also very good to use directly, but some friends like to ferment in addition to general preparation to increase the taste and charm. The first is to choose the original line of ants, because the fermentation of tobacco will greatly reduce the strength of the smoke, the tobacco used for fermentation should not use the original small tobacco.

You should choose a stronger one with thick tobacco leaves.

Take half a kilogram of tobacco, mix 20-30% honey in wine (about 50 degrees of liquor), evenly spray and bury it on the tobacco, press it with your hand to quickly have the humidity of water (about 10%), fill the tobacco in a container, put it in the microwave oven, heat, and pause in the middle to flip the tobacco, the purpose is to kill miscellaneous bacteria at high temperature and prevent mildew during fermentation.

Take out a little cool, evenly sprinkle the wine medicine when it is warm, if it is not evenly sprinkled, you can melt the wine medicine in cold boiled water (do not use raw water, do not stick oil or other impurities, to prevent mildew), and then seal and press the plastic bag (very critical, you must press the tobacco tightly when it is warm, and the tobacco can not be loose) and save it in a warm environment, you can first wrap a black plastic bag (black heat absorption), and then wrap a transparent plastic bag in the sun to heat it, and generally ferment for 5 days.

Pay attention to keep it at an appropriate temperature during this period, because the temperature is low and it will be sour, the saccharification is not good and the fermentation is slow, and the fermentation time and temperature are directly related to the amount of liquor. If there is a sweet wine flavor when opened, it means that it is successful, and then put it in the microwave oven to heat it at a high temperature to extinguish the fermentation bacteria to prevent further fermentation, and it can be used after a little drying. The next steps are not necessary, depending on the preference of each person.

If you need to add spiced wine, you should first dry the tobacco thoroughly, and then spray the spiced wine to make it slowly rejuvenate, and the flavored wine and other spices should not be added before fermentation and before frying, because the flavor of the flavor will be lost after fermentation and frying, and should be added last.

Summary. The first step is to select the materials, and the second step is pickling and fermentation, and the specific steps are as follows.

The first step is to select the materials, and the second step is pickling and fermentation, and the specific steps are as follows.

The first is to select raw materials, because the smoke will neutralize the nicotine after fermentation, greatly reducing the strength of the smoke, the tobacco used for fermentation should not be used in the original small tobacco. You should choose a stronger one with thick tobacco leaves.

Take an appropriate amount of tobacco, mix a little honey in the wine (the most common liquor, do not have to use a good one, and do not need to use the number of flavored wine dates), evenly spray on the tobacco, press the humidity with your hands to have water (the humidity is not enough, you can add some water), pack the tobacco in a plastic bag, put it in the microwave oven, heat, and pause in the middle to flip the plastic bag, so that all the heat-induced plastic bags have water vapor on the wall, the purpose is to kill miscellaneous bacteria at high temperature and prevent mildew during fermentation. Take out a little cool, sprinkle the wine medicine evenly when it is warm, if it is not evenly sprinkled, you can melt the wine medicine in cold boiled water (do not use raw water, do not stick oil or other impurities, to prevent mildew), and then the rock friend plastic bag is sealed and pressed (very critical, must be pressed tightly when the temperature is heated, and the tobacco can not be loose) stored in a warm environment, you can first wrap a black plastic bag (black heat absorption), and then wrap a transparent plastic bag in the sun to warm it, generally ferment for 5 days, pay attention to this period to keep it at an appropriate temperature, Because the temperature is low, it will be sour, the saccharification is not good and the fermentation is slow, and the fermentation time and temperature are directly related to the amount of liquor. If there is a sweet wine flavor when opened, it means that it is successful, and then put it in the microwave oven to heat it at a high temperature to extinguish the fermentation bacteria to prevent further fermentation, and it can be used after a little drying.

If you have a further hobby, you can further press it for pipes (if possible, you can use a compression tool), then cut it into slices with a knife, dry it properly and store it for later use, and break it open and grind it with a smoke grinder when using. In addition, after fermentation, you can also put it in a pot and stir-fry it over low heat, and then use it after a little moisture. Be careful not to get oil.

If you need to add spiced wine, you should first dry the tobacco thoroughly, and then spray the spiced wine to make it slowly return to the tide of the stove, and the flavored wine and other spices should not be added before fermentation, because the flavor of the flavored after fermentation and stir-frying will be lost and should be added last.

Is there anything in Sunzhou that is not clear? I can answer you in detail

Hello dear I am glad to answer for you the correct fermentation method of tobacco, faith tobacco selection: no matter how special flavors and spices, it is only an auxiliary role, the mellow aroma of real cigarettes comes from the tobacco itself, therefore, the choice is good tobacco is the key to homemade tobacco. Cutting and shredding:

Moisten the tobacco leaves, then cut them into shreds like chopping vegetables. Flavor stirring: Mix the honey with wine and put it into a watering can; Sprinkle the malt flour on the tobacco and stir in a balanced cavity; Spray honey and liquor evenly on the tobacco, stir Here you can choose the liquor according to your taste.

Stir-fried tobacco: After the tobacco is sprayed with wine and honey, the soybeans and tobacco are fried at the same time, and when the golden tobacco turns dark yellow and close to red, it is OK. Stir-fried shredded tobacco:

After spraying the shredded tobacco with wine and honey, fry the soybeans and shredded tobacco at the same time, and when the golden shredded tobacco turns dark yellow and close to red, it is OK. Bottling and fermentation: The fried tobacco is sealed in a glass bottle and opened for a month to enjoy.