Preparation method of interlink hook bait for fishing pelteobagrus fulvidracos
A preparation method and a technology for mulberry fish, which are applied to fishing accessories, fishing, application and other directions, can solve the problems of small concentration of fish, poor fishing effect, slow fish gathering, etc., and achieve strong fishy smell and good fishing effect. , strong fragrance effect
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Embodiment 1
[0008] Example 1: fish viscera powder 9%, chicken liver powder 8%, duck blood powder 4%, shrimp meat powder 14%, sparrow meat powder 9%, Tenebrio molitor powder 12%, drawing powder 4%, milk powder 6%, licorice powder 3 %, muskmelon powder 4%, sweet potato powder 2%, lotus root powder 5%, Tongcao powder 4%, atomized powder 4%, sorghum flour 12%, and described percentage is percentage by weight.
[0009] Combine all the above powders in proportion, put them in a mixer and stir for 160 minutes, take them out and put them in a dryer, control the temperature of the dryer between 65°C-75°C, and bake for 1-2 hours , control the dryness of the dried material to 70%-80%, take it out and put it in the mixer for 100 minutes to stir again, take it out and put it in the puffing machine for puffing, and control the temperature of the puffing machine between 75°C and 85°C , the puffing time is 1 hour, and the dryness of the puffed material is controlled to be 80%-90%, and it can be packaged ...
Embodiment 2
[0012] Example 2: fish viscera powder 5%, chicken liver powder 6%, duck blood powder 8%, shrimp meat powder 10%, sparrow meat powder 11%, Tenebrio molitor powder 10%, wire drawing powder 6%, milk powder 4%, licorice powder 5% %, muskmelon powder 2%, sweet potato powder 4%, lotus root powder 3%, Tongcao powder 6%, atomized powder 2%, sorghum flour 18%, described percentage is percentage by weight.
[0013] Combine all the above powders in proportion, put them in a mixer and stir for 160 minutes, take them out and put them in a dryer, control the temperature of the dryer between 65°C-75°C, and bake for 1-2 hours , control the dryness of the dried material to 70%-80%, take it out and put it in the mixer for 100 minutes to stir again, take it out and put it in the puffing machine for puffing, and control the temperature of the puffing machine between 75°C and 85°C , the puffing time is 1 hour, and the dryness of the puffed material is controlled to be 80%-90%, and it can be packag...
Embodiment 3
[0016] Example 3: fish viscera powder 7%, chicken liver powder 7%, duck blood powder 6%, shrimp meat powder 12%, sparrow meat powder 10%, Tenebrio molitor powder 11%, wire drawing powder 5%, milk powder 5%, licorice powder 4 %, cantaloupe powder 3%, sweet potato powder 3%, lotus root powder 4%, Tongcao powder 5%, atomized powder 3%, sorghum flour 15%, and the percentages described are percentages by weight.
[0017] Combine all the above powders in proportion, put them in a mixer and stir for 160 minutes, take them out and put them in a dryer, control the temperature of the dryer between 65°C-75°C, and bake for 1-2 hours , control the dryness of the dried material to 70%-80%, take it out and put it in the mixer for 100 minutes to stir again, take it out and put it in the puffing machine for puffing, and control the temperature of the puffing machine between 75°C and 85°C , the puffing time is 1 hour, and the dryness of the puffed material is controlled to be 80%-90%, and it ca...
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