The invention relates to a strong-
flavor flue-cured tobacco variety third Xiang tobacco
delay slow baking method. On the basis of traditional three-stage baking, the
delay slow baking method is characterized in that
delay slow backing is conducted for 12 h in the
wilting stage and the stem
drying stage, the method is mainly characterized in that baking is conducted until tobacco leaves are basically all yellow and become sufficient
wilting collapse, in the
wilting stage when main veins become soft, the temperature continues to be stabilized for 12 h extension, afterwards, slow warming is conducted, stable
humidity elimination is conducted, tobacco stems become yellow, and a yellow-piece yellow-stem small roller is obtained; in the stem
drying stage that the tobacco leaves are all dried toform a big roller, the temperature is stabilized for 12 h extension, and finally baking is conducted until all the tobacco stems are dried. According to the third Xiang tobacco delay slow baking process, rapid degradation of
chlorophyll can be promoted, the high
carotenoid content level and proper
polyphenol oxidase activity are maintained, the first-class tobacco rate of the tobacco leaved obtained after baking is increased by 4.4%, the average price is increased by 2.72 yuan / kg, the average
tobacco leaf income per mu is increased by about 334 yuan, and the
tobacco leaf maturity, tissue structure, identity,
oil content and
tobacco leaf color are all superior to those of a traditional three-stage baking process.