Method for preparing bait for use on serial hooks for fishing crucian
A preparation method and carp technology are applied in the preparation field of carp bait for string hook fishing, and can solve the problems of no fragrance, small concentration of fish, slow fish collection and the like
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Embodiment 1
[0007] Embodiment 1: chicken intestine powder 4%, green shrimp powder 18%, caterpillar powder 8%, musk powder 1.5%, super-strong aggregation powder 0.5%, milk powder 9%, fish stimulant powder 3%, vegetable protein powder 11%, animal protein powder 9%, water fragrance powder 4%, carp fishy fragrance powder 3%, expansion powder 2%, atomized powder 3%, wheat protein powder 20%, strong adhesive powder 4%. Percentages are percentages by weight;
[0008] Combine all the above powders in proportion, put them into a mixer and stir for 130 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 blender to stir for 130 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 control...
Embodiment 2
[0013] Example 2: chicken intestine powder 6%, freshwater shrimp powder 11%, caterpillar powder 12%, musk powder 0.5%, super strong aggregation powder 1.5%, milk powder 6%, fish stimulant powder 5%, vegetable protein powder 7%, animal protein powder 13%, water fragrance powder 2%, carp fishy fragrance powder 5%, expansion powder 6%, atomized powder 5%, wheat protein powder 14%, strong adhesive powder 6%, the described Percentages are percentages by weight;
[0014] Combine all the above powders in proportion, put them into a mixer and stir for 130 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 blender to stir for 130 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 ma...
Embodiment 3
[0016] Embodiment 3: Chicken sausage powder 5%, green shrimp powder 14%, caterpillar powder 10%, musk powder 1%, super strong coagulation powder 1%, milk powder 8%, fish stimulant powder 4%, vegetable protein powder 9%, animal protein powder 10%, water fragrance powder 3%, carp fishy fragrance powder 4%, expansion powder 4%, atomized powder 4%, wheat protein powder 18%, strong adhesive powder 5%, the described Percentages are percentages by weight;
[0017] Combine all the above powders in proportion, put them into a mixer and stir for 130 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 blender to stir for 130 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 i...
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