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Preparation method of baits for catching crucian by interlinked hooks

A preparation method and chain hook technology are applied in the fields of climate change adaptation, animal feed, additional food elements, etc., which can solve the problems of poor fishing effect, no fragrance, and small concentration of fish.

Inactive Publication Date: 2010-01-06
胡忠乐
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because these fishing baits generally use some common rice, noodles, vegetable leaves and other more traditional baits, the fishing baits or fishing food prepared in this way have no special fragrance, so they can only be used for fishing baits or fishing food or The fish in the vicinity of the nest will have a luring effect. For example, when fishing in rivers, seas, rivers, reservoirs, large lakes and other water surfaces in large water surfaces, the fish luring effect will be lost, so the fish collection is slow and the concentration of fish is small. Poor fish, fishing effect

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0007] Example 1: chicken intestine powder 8%, sheep intestine powder 9%, pig intestine powder 5%, clam silkworm powder 8%, red worm powder 6%, white fish powder 14%, ferulic powder 2%, fishy flavor powder 5% %, wire drawing powder 4%, strong bonding powder 5%, fish stimulant powder 4%, animal protein powder 10%, wheat protein powder 20%, and the percentages described are percentages by weight;

[0008] Combine all the above powders in proportion, put them in a mixer and stir for 110 minutes, take them out and put them in a dryer, control the temperature of the dryer between 60°C-65°C, and bake for 1-3 hours , control the dryness of the dried material to 75%-85%, take it out and put it in the mixer again to stir for 110 minutes, take it out and put it in the puffing machine for puffing, and control the temperature of the puffing machine between 80°C-90°C , the puffing time is 1 hour, and the dryness of the puffed material is controlled to be 85%-95%, and it can be packed after...

Embodiment 2

[0013] Example 2: 10% chicken intestine powder, 7% sheep intestine powder, 7% pig intestine powder, 6% silkworm powder, 8% red worm powder, 12% white fish powder, 4% asafoetida powder, fishy flavor powder 3 %, wire drawing powder 2%, strong adhesive powder 3%, fish stimulant powder 2%, animal protein powder 8%, wheat protein powder 28%, and the percentages described are percentages by weight;

[0014] Combine all the above powders in proportion, put them in a mixer and stir for 110 minutes, take them out and put them in a dryer, control the temperature of the dryer between 60°C-65°C, and bake for 1-3 hours , control the dryness of the dried material to 75%-85%, take it out and put it in the mixer again to stir for 110 minutes, take it out and put it in the puffing machine for puffing, and control the temperature of the puffing machine between 80°C-90°C , the puffing time is 1 hour, and the dryness of the puffed material is controlled to be 85%-95%, and it can be packed after b...

Embodiment 3

[0016] Example 3: chicken intestine powder 9%, sheep intestine powder 8%, pig intestine powder 6%, clam silkworm powder 7%, red worm powder 7%, white fish powder 13%, ferulic powder 3%, fishy flavor powder 4 %, wire drawing powder 3%, strong bonding powder 4%, fish stimulant powder 3%, animal protein powder 9%, wheat protein powder 24%, and the percentages described are percentages by weight;

[0017] Combine all the above powders in proportion, put them in a mixer and stir for 110 minutes, take them out and put them in a dryer, control the temperature of the dryer between 60°C-65°C, and bake for 1-3 hours , control the dryness of the dried material to 75%-85%, take it out and put it in the mixer again to stir for 110 minutes, take it out and put it in the puffing machine for puffing, and control the temperature of the puffing machine between 80°C-90°C , the puffing time is 1 hour, and the dryness of the puffed material is controlled to be 85%-95%, and it can be packed after b...

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PUM

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Abstract

A preparation method of baits for catching crucian by interlinked hooks adopts the following ingredients by weight percent: 8-10% of chicken intestine meal, 7-9% of sheep intestine meal, 5-7% of pork intestine meal, 6-8% of ragworm meal, 6-8% of red worm meal, 12-14% of white fish meal, 2-4% of asafetida meal, 3-5% of fishy spice meal, 2-4% of fiber drawing meal, 3-5% of strength bond meal, 2-4% of contrastimulant meal for fish, 8-10% of animal albumin meal and 20-28% of wheat gluten meal. The preparation method comprises the following steps: proportionally combining the above meal, placing the meal into a stirrer to be stirred for 110min, taking out the meal to be placed into a dryer, controlling the temperature of the dryer to range from 60 DEG C to 65 DEG C and the drying time to be 1-3h, controlling the dryness of the dried substances to be 75-85%, taking out the meal to be placed into the stirrer again to be stirred for 110min after cooling, taking out the meal to be placed into a swelling machine to be swelled, controlling the temperature of the swelling machine between 80 DEG C and 90 DEG C and the swelling time to be 1h, controlling the dryness of the swelled substances to be 85%-95%, taking out and packing the substances after cooling.

Description

technical field [0001] The invention relates to a chain hook fishing bait, in particular to a preparation method of a chain hook fishing crucian carp bait. Background technique [0002] At present, when people are fishing, they generally use the boom, the extension rod or the fishing rod, the sea rod, and the throwing rod as the main tools. When using the boom, the extension rod, the sea rod, the throwing rod or the fishing rod , They all like to use different baits for different species of fish, so as to attract the fish to eat, and catch the fish while eating. Because these fishing baits generally use some common rice, noodles, vegetable leaves and other more traditional baits, the fishing baits or fishing food prepared in this way have no special fragrance, so they can only be used for fishing bait or fishing food or The fish in the vicinity of the nest will have a luring effect. For example, when fishing in rivers, seas, rivers, reservoirs, large lakes and other water s...

Claims

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Application Information

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IPC IPC(8): A23K1/18A23K1/00A23K1/16A23K1/175A23K10/20A23K10/22A23K10/26A23K10/30A23K20/147A23K50/80
CPCY02A40/818
Inventor 胡忠乐
Owner 胡忠乐
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