Method for preparing grass carp-catching fish luring agent
A preparation method and fish luring technology, which is applied in the field of fish luring agents, can solve the problems of poor fishing effect, small fish concentration, and no fragrance, etc., and achieve the effect of good effect, strong sweet fragrance, and strong fragrance
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Examples
Embodiment 1
[0008] Embodiment 1: 2% of shrimp fish flavor powder for fish, 12% of plant protein powder, 4% of red worm powder, 2% of banana powder, 5% of soybean protein powder, 10% of corn gluten powder, 3% of milk powder, wheat gluten powder 31%, green fodder puffed powder 8%, fish stimulant powder 4%, amino acid powder 2%, puffed powder 6%, swelling powder 3%, atomized powder 4%, food enhancer powder 2%, grassy powder 2 %, said percentage is a percentage by weight;
[0009] Combine all the above powders in proportion, put them in a mixer and stir for 100 minutes, take them out and put them in a dryer, control the temperature of the dryer between 45°C-55°C, and bake for 1-2 hours , control the dryness of the dried material to 85%-95%, take it out and put it into the mixer for 80 minutes to stir again, take it out and put it into the puffing machine for puffing, and control the temperature of the puffing machine between 65°C-85°C , the puffing time is 1 hour, and the dryness of the puff...
Embodiment 2
[0014] Embodiment 2: 4% of shrimp fish flavor powder for fish, 10% of plant protein powder, 12% of red worm powder, 4% of banana powder, 7% of soybean protein powder, 8% of corn gluten powder, 5% of milk powder, wheat gluten powder 11%, green fodder puffed powder 12%, fish stimulant powder 6%, amino acid powder 4%, puffed powder 2%, swelling powder 6%, atomized powder 1%, food enhancer powder 4%, grassy powder 4 %, said percentage is a percentage by weight;
[0015] Combine all the above powders in proportion, put them in a mixer and stir for 100 minutes, take them out and put them in a dryer, control the temperature of the dryer between 45°C-55°C, and bake for 1-2 hours , control the dryness of the dried material to 85%-95%, take it out and put it into the mixer for 80 minutes to stir again, take it out and put it into the puffing machine for puffing, and control the temperature of the puffing machine between 65°C-85°C , the puffing time is 1 hour, and the dryness of the puf...
Embodiment 3
[0017] Embodiment 3: 3% of shrimp fish flavor powder for fish, 11% of vegetable protein powder, 8% of red worm powder, 3% of banana powder, 6% of soybean protein powder, 9% of corn gluten powder, 4% of milk powder, wheat gluten powder 21%, green fodder puffed powder 10%, fish stimulant powder 5%, amino acid powder 3%, puffed powder 4%, swelling powder 4%, atomized powder 3%, food enhancer powder 3%, grassy powder 3 %, said percentage is a percentage by weight;
[0018] Combine all the above powders in proportion, put them in a mixer and stir for 100 minutes, take them out and put them in a dryer, control the temperature of the dryer between 45°C-55°C, and bake for 1-2 hours , control the dryness of the dried material to 85%-95%, take it out and put it into the mixer for 80 minutes to stir again, take it out and put it into the puffing machine for puffing, and control the temperature of the puffing machine between 65°C-85°C , the puffing time is 1 hour, and the dryness of the ...
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com