Method for preparing bait used for taking crucian carps

Abstract

The invention discloses a method for preparing bait used for taking crucian carps which is comprises the following ingredients in percentage by weight: Pieris rapae Linne meal, whitefish meal, blood worm meal, sweet potato powder, goat milk powder, towel gourd powder, bitter gourd powder, pumpkin powder, houttuynia cordata powder, euphansia meal, green vegetable powder, banana powder, pineapple powder, wheat flour, corn flour, carrot powder, asparagus cochinchinensis powder, rhizoma curculiginis powder and ginkgo powder. With the ingredients, the bait can attract crucian carps together in a short period of time, the crucian carps vie for the bait and the crucian craps that do not get the bait swim in the water where the bait is put back and forth and are unwilling to leave for a long time; and thus, the drawbacks of fragrance shortage, low crucian carp catching capacity, slow hook swallowing by crucian carps and poor crucian carp catching effect of the conventional crucian carp bait are overcome.

Description

technical field

[0001] The invention relates to a method for preparing fishing baits, in particular to a method for preparing baits for fishing crucian carp, and belongs to the technical field of fishing baits. Background technique

[0002] Crucian carp is a kind of crucian carp of the Cyprinidae Cyprinidae subfamily of Cyprinidae, commonly known as Xitou, crucian carp, crucian crucian carp, crucian melon seeds, river crucian carp, moon crucian carp, boy crucian carp, etc. It was called abalone and cold in ancient times. Crucian carp has a flat and tall body with a body length of 2.2-2.8 times its body height. It has a small ventral head, blunt snout, no beards, small eyes, and a row of hypopharyngeal teeth. The base of the dorsal fin is long, and both dorsal and anal fins have a thick and thick And there are rough serrated hard spines on the rear edge; the scales are larger, the lateral line scales are 27-30 pieces, the back of the body is gray-black, the side of the body i...

Examples

Embodiment 1

[0008] Example 1: caterpillar powder 2%, white fish powder 3%, red worm powder 1%, sweet potato powder 4%, goat milk powder 9%, loofah powder 6%, bitter gourd powder 4%, pumpkin powder 6%, Houttuynia cordata powder 9 %, shrimp powder 14%, vegetable powder 2%, banana powder 6%, pineapple powder 4%, wheat flour 7%, corn flour 8%, carrot powder 6%, asparagus powder 3%, curculigo powder 4%, gingko powder Powder 2%, described percentage is percentage by weight.

[0009] Combine all the above powders in proportion, put them in a mixer and stir for 300 minutes, take them out and put them in a dryer, control the temperature of the dryer between 55°C and 65°C, and bake for 80 minutes. The dryness of the dried material is 55%-65%. Take it out and cool it and put it into the mixer again to stir for 200 minutes. After taking it out, put it into the puffing machine for puffing. Control the temperature of the puffing machine between 45°C-55°C. For 80 minutes, control the dryness of the puf...

Embodiment 2

[0014] Example 2: caterpillar powder 4%, white fish powder 1%, red worm powder 3%, sweet potato powder 2%, goat milk powder 11%, loofah powder 2%, bitter gourd powder 6%, pumpkin powder 2%, Houttuynia cordata powder 11 %, shrimp powder 8%, vegetable powder 6%, banana powder 10%, pineapple powder 6%, wheat flour 5%, corn flour 6%, carrot powder 4%, asparagus powder 5%, curculigo powder 2%, gingko powder Powder 6% composition, described percentage is weight percentage.

[0015] Combine all the above powders in proportion, put them in a mixer and stir for 300 minutes, take them out and put them in a dryer, control the temperature of the dryer between 55°C and 65°C, and bake for 80 minutes. The dryness of the dried material is 55%-65%. Take it out and cool it and put it into the mixer again to stir for 200 minutes. After taking it out, put it into the puffing machine for puffing. Control the temperature of the puffing machine between 45°C-55°C. For 80 minutes, control the dryness...

Embodiment 3

[0018] Example 3: caterpillar powder 3%, white fish powder 2%, red worm powder 2%, sweet potato powder 3%, goat milk powder 10%, loofah powder 4%, bitter gourd powder 5%, pumpkin powder 4%, houttuynia powder 10 %, shrimp powder 11%, vegetable powder 4%, banana powder 8%, pineapple powder 5%, wheat flour 6%, corn flour 7%, carrot powder 5%, asparagus powder 4%, curculigo powder 3%, gingko powder Powder 4% composition, described percentage is weight percentage.

[0019] Combine all the above powders in proportion, put them into a mixer and stir for 300 minutes, take them out and put them in a dryer, control the temperature of the dryer between 55°C and 65°C, and bake for 80 minutes. The dryness of the dried material is 55%-65%. Take it out and cool it, put it into the mixer again and stir for 200 minutes. After taking it out, put it into the puffing machine for puffing. For 80 minutes, control the dryness of the puffed material to be 85%-95%, take it out and wait for it to cool...

technical field

[0001] The invention relates to a method for preparing fishing baits, in particular to a method for preparing baits for fishing crucian carp, and belongs to the technical field of fishing baits. Background technique

[0002] Crucian carp is a kind of crucian carp of the Cyprinidae Cyprinidae subfamily of Cyprinidae, commonly known as Xitou, crucian carp, crucian crucian carp, crucian melon seeds, river crucian carp, moon crucian carp, boy crucian carp, etc. It was called abalone and cold in ancient times. Crucian carp has a flat and tall body with a body length of 2.2-2.8 times its body height. It has a small ventral head, blunt snout, no beards, small eyes, and a row of hypopharyngeal teeth. The base of the dorsal fin is long, and both dorsal and anal fins have a thick and thick And there are rough serrated hard spines on the rear edge; the scales are larger, the lateral line scales are 27-30 pieces, the back of the body is gray-black, the side of the body i...

Examples

Embodiment 1

[0008] Example 1: caterpillar powder 2%, white fish powder 3%, red worm powder 1%, sweet potato powder 4%, goat milk powder 9%, loofah powder 6%, bitter gourd powder 4%, pumpkin powder 6%, Houttuynia cordata powder 9 %, shrimp powder 14%, vegetable powder 2%, banana powder 6%, pineapple powder 4%, wheat flour 7%, corn flour 8%, carrot powder 6%, asparagus powder 3%, curculigo powder 4%, gingko powder Powder 2%, described percentage is percentage by weight.

[0009] Combine all the above powders in proportion, put them in a mixer and stir for 300 minutes, take them out and put them in a dryer, control the temperature of the dryer between 55°C and 65°C, and bake for 80 minutes. The dryness of the dried material is 55%-65%. Take it out and cool it and put it into the mixer again to stir for 200 minutes. After taking it out, put it into the puffing machine for puffing. Control the temperature of the puffing machine between 45°C-55°C. For 80 minutes, control the dryness of the puf...

Embodiment 2

[0014] Example 2: caterpillar powder 4%, white fish powder 1%, red worm powder 3%, sweet potato powder 2%, goat milk powder 11%, loofah powder 2%, bitter gourd powder 6%, pumpkin powder 2%, Houttuynia cordata powder 11 %, shrimp powder 8%, vegetable powder 6%, banana powder 10%, pineapple powder 6%, wheat flour 5%, corn flour 6%, carrot powder 4%, asparagus powder 5%, curculigo powder 2%, gingko powder Powder 6% composition, described percentage is weight percentage.

[0015] Combine all the above powders in proportion, put them in a mixer and stir for 300 minutes, take them out and put them in a dryer, control the temperature of the dryer between 55°C and 65°C, and bake for 80 minutes. The dryness of the dried material is 55%-65%. Take it out and cool it and put it into the mixer again to stir for 200 minutes. After taking it out, put it into the puffing machine for puffing. Control the temperature of the puffing machine between 45°C-55°C. For 80 minutes, control the dryness...

Embodiment 3

[0018] Example 3: caterpillar powder 3%, white fish powder 2%, red worm powder 2%, sweet potato powder 3%, goat milk powder 10%, loofah powder 4%, bitter gourd powder 5%, pumpkin powder 4%, houttuynia powder 10 %, shrimp powder 11%, vegetable powder 4%, banana powder 8%, pineapple powder 5%, wheat flour 6%, corn flour 7%, carrot powder 5%, asparagus powder 4%, curculigo powder 3%, gingko powder Powder 4% composition, described percentage is weight percentage.

[0019] Combine all the above powders in proportion, put them into a mixer and stir for 300 minutes, take them out and put them in a dryer, control the temperature of the dryer between 55°C and 65°C, and bake for 80 minutes. The dryness of the dried material is 55%-65%. Take it out and cool it, put it into the mixer again and stir for 200 minutes. After taking it out, put it into the puffing machine for puffing. For 80 minutes, control the dryness of the puffed material to be 85%-95%, take it out and wait for it to cool...