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Preparation method of luring agent for crucians

A preparation method and fish luring technology, which is applied in the field of fishing lures, can solve the problems of poor fishing effect, small fish concentration, and no fragrance, etc., and achieve the effect of good effect, strong fishy smell, and strong fragrance

Inactive Publication Date: 2009-12-30
王夫存
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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 blood powder 9%, chicken intestine powder 8%, fish meal 10%, green shrimp powder 10%, vegetable protein powder 8%, animal protein powder 10%, red worm powder 5%, milk powder 6%, expansion powder 2%, puffed powder 6%, hunger booster powder 2%, fish stimulant 6%, sweet corn flour 18%, described percentage is weight percentage;

[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 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 in the blender 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 65°C-85°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 being taken out and left to cool.

[0009] Vege...

Embodiment 2

[0013] Example 2: 11% chicken blood powder, 6% chicken intestine powder, 14% fish meal, 8% green shrimp powder, 6% vegetable protein powder, 8% animal protein powder, 7% red worm powder, 4% milk powder, expansion powder 4%, puffed powder 4%, hunger booster powder 4%, fish stimulant 4%, sweet corn flour 20%, described percentage is percentage 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 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 in the blender 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 65°C-85°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 being taken out and left to cool.

[0015] Ot...

Embodiment 3

[0016] Example 3: 10% chicken blood powder, 7% chicken intestine powder, 12% fish meal, 9% green shrimp powder, 7% vegetable protein powder, 9% animal protein powder, 6% red worm powder, 5% milk powder, expansion powder 3%, puffed powder 5%, hunger booster powder 3%, fish stimulant 5%, sweet corn flour 19%, 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 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 in the blender 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 65°C-85°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 being taken out and left to cool. ...

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PUM

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Abstract

The invention relates to a preparation method of a luring agent for crucians. The luring agent comprises the components in percentage by weight: 9-11 percent of chicken blood powder, 6-8 percent of chicken intestine powder, 10-14 percent of fish powder, 8-10 percent of freshwater shrimp powder, 6-8 percent of vegetable protein powder, 8-10 percent of animal protein powder, 5-7 percent of bloodworm powder, 4-6 percent of milk powder, 2-4 percent of inflating powder, 4-6 percent of swelling powder, 2-4 percent of hunger promoting agent powder, 4-6 percent of fish exhilarant and 18-20 percent of sweet maize flour. The preparation method comprises the steps: combining the powder in proportion; putting the powder into a mixer; mixing the powder for 110 minutes; putting the powder into a dryer; controlling the temperature of the dryer between 45 DEG C and 55 DEG C and the drying time between 1 hour and 2 hours; controlling the dryness degree of the dried powder from 85 percent to 95 percent; cooling and putting the powder into the mixer, mixing the powder for 110 minutes; swelling the powder in a swelling machine; controlling the temperature of the swelling machine between 65 DEG C and 85 DEG C and the swelling time to be 1 hour; controlling the dryness degree of the swelled powder from 85 percent to 95 percent; cooling the powder; and packing the powder.

Description

technical field [0001] The invention relates to a fishing lure, in particular to a preparation method of a crucian carp fishing lure. Background technique [0002] At present, when people are fishing, they generally use booms, extension rods or fishing rods, sea rods, and throwing rods as the main tools. , 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 surfaces in large water surfaces, the fish luring effect will be lost, so the fish collection is slow and the concentration of ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23K1/18A23K1/00A01K97/04
Inventor 王夫存
Owner 王夫存
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