Fish trapping meal for trapping carps

A fishmeal and carp technology, applied in the field of fishmeal luring, can solve the problems of slow fish collection, poor fishing effect, and small fish concentration

Inactive Publication Date: 2010-01-06
胡立保
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Since these fishing baits or fish food generally use some more traditional baits such as ordinary rice, noodles, vegetable leaves, etc., the fish bait or fish food prepared in this way has no special fragrance, so it can only be used for baits. The bait or fish lure food or the fish near the nest pr

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0007] Example 1: Silkworm pupa meal 7%, miscellaneous fish meal 15%, lobster 2%, sheep blood meal 10%, active enzyme powder 4%, amino acid powder 4%, animal protein powder 11%, chicken roll meal 10%, pheromone fish meal 2%, fish stimulant powder 6%, milk powder 2%, fishy powder 5%, expanding powder 4%, atomized powder 5%, sweet corn gluten powder 7%, fish flavor source powder 6%, The percentage is weight percentage;

[0008] Combine all the above powders in proportion, put them in a mixer and stir for 130 minutes, take them out and put them in a dryer, control the temperature of the dryer between 55℃-65℃, and the drying time is 1-2 hours , Control the dryness of the dried material to 75%-85%, take it out and let it cool and put it in a mixer again to stir for 130 minutes, take it out and put it in an extruder to expand, control the temperature of the extruder to be between 50℃-60℃ , The puffing time is 1 hour, and the dryness of the puffed material is controlled to be 85%-95%. ...

Embodiment 2

[0013] Example 2: Silkworm pupa powder 9%, miscellaneous fish meal 13%, lobster 4%, sheep blood meal 8%, active enzyme powder 6%, amino acid powder 2%, animal protein powder 13%, chicken intestine powder 6%, pheromone fish meal 4%, fish stimulant powder 3%, milk powder 5%, fishy powder 3%, expansion powder 6%, atomized powder 3%, sweet corn gluten powder 11%, fish flavor source powder 4%, The percentage is weight percentage;

[0014] Combine all the above powders in proportion, put them in a mixer and stir for 130 minutes, take them out and put them in a dryer, control the temperature of the dryer between 55℃-65℃, and the drying time is 1-2 hours , Control the dryness of the dried material to 75%-85%, take it out and let it cool and put it in a mixer again to stir for 130 minutes, take it out and put it in an extruder to expand, control the temperature of the extruder to be between 50℃-60℃ , The puffing time is 1 hour, and the dryness of the puffed material is controlled to be 8...

Embodiment 3

[0016] Example 3: Silkworm pupa meal 8%, miscellaneous fish meal 14%, lobster 3%, sheep blood meal 9%, active enzyme powder 5%, amino acid powder 3%, animal protein powder 12%, chicken roll meal 8%, pheromone fish meal 3%, fish stimulant powder 4%, milk powder 3%, fishy powder 4%, expanding powder 5%, atomized powder 4%, sweet corn gluten powder 10%, fish flavor source powder 5%, The percentage is weight percentage;

[0017] Combine all the above powders in proportion, put them in a mixer and stir for 130 minutes, take them out and put them in a dryer, control the temperature of the dryer between 55℃-65℃, and the drying time is 1-2 hours , Control the dryness of the dried material to 75%-85%, take it out and let it cool and put it in a mixer again to stir for 130 minutes, take it out and put it in an extruder to expand, control the temperature of the extruder to be between 50℃-60℃ , The puffing time is 1 hour, the dryness of the puffed material is controlled to be 85%-95%, and i...

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PUM

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Abstract

Fish trapping meal for trapping carps adopts the following ingredients by weight percent: 7-9% of silkworm chrysalis meal, 13-15% of trash fish meal, 2-4% of lobster, 8-10% of sheep blood meal, 4-6% of active enzyme meal, 2-4% of amino acid meal, 11-13% of animal albumin meal, 6-10% of chicken intestine meal, 2-4% of pheromone fish luring meal, 3-6% of contrastimulant meal for fish, 2-5% of milk meal, 3-5% of smell spice meal, 4-6% of expanding meal, 3-5% of atomized meal, 7-11% of sweet corn gluten meal and 4-6% of flavor source meal for fish. The preparation method comprises the following steps: proportionally placing the above meal into a stirrer to be stirred for 130min, taking out the meal to be placed into a dryer, controlling the temperature of the dryer to range from 55 DEG C to 65 DEG C and the drying time to be 1-2h, 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 130min after cooling, taking out the meal to be placed into a swelling machine to be swelled, controlling the temperature of the swelling machine between 50 DEG C and 60 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 fish lure meal, in particular to a fish lure meal for trapping carp. Background technique [0002] At present, people generally use nets, cages or fishing rods as their main tools when fishing. When using fishing nets, cages or fishing rods, they like to use different species of fish. Different baits, or use fish food, put the bait or fish food into the fishing net or put the fish food into the cage, or make a nest in the fishing waters, so as to keep the fish Attract food and catch fish while eating. Since these baits or fish foods generally use some common rice, noodles, vegetable leaves and other more traditional baits, the bait or fish food prepared in this way has no special fragrance, so it can only be used for bait. Fishing bait or fish food or fish near the nest produce lure. For example, when fishing in rivers, seas, rivers, reservoirs, large lakes and other water surfaces in large waters, it loses its effect of attract...

Claims

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Application Information

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IPC IPC(8): A23K1/18A23K1/00A23K10/20A23K10/22A23K10/26A23K50/80
CPCY02A40/818
Inventor 胡立保
Owner 胡立保
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