A preparation method of crucian carp bait
A preparation method and technology of crucian carp, applied in the field of fishing bait, can solve the problems of small fish concentration, poor fishing effect and strong fragrance, achieve good effect, overcome slow fish collection and strong fragrance
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Embodiment 1
[0008] Example 1: loach powder 10%, sea fish powder 15%, chicken intestine powder 4%, pig liver powder 9%, red worm powder 4%, sweet potato powder 6%, corn gluten powder 4%, snail meat powder 2%, loofah powder 2%, banana powder 7%, green shrimp powder 6%, wheat flour 6%, hawthorn powder 5%, mung bean protein powder 20%, and the percentages described are percentages by weight.
[0009] Combine all the above powders in proportion, put them in a mixer and stir for 200 minutes, take them out and put them in a dryer, control the temperature of the dryer between 45°C and 55°C, and bake for 1 hour. The dryness of the material to be dried is 65%-75%. Take it out and cool it, put it in the mixer again and stir for 200 minutes, take it out and put it in the puffing machine for puffing. Control the temperature of the puffing machine between 65°C-75°C. The time is 1 hour, the dryness of the material to be expanded is controlled to be 85%-95%, and it can be packaged after being taken out a...
Embodiment 2
[0012] Example 2: loach powder 20%, sea fish powder 5%, chicken intestine powder 12%, pig liver powder 3%, red worm powder 12%, sweet potato powder 2%, corn gluten powder 6%, snail meat powder 4%, loofah powder 4%, banana powder 5%, freshwater shrimp powder 8%, wheat flour 4%, hawthorn powder 7%, mung bean protein powder 8%, described percentage is percentage by weight.
[0013] Combine all the above powders in proportion, put them in a mixer and stir for 200 minutes, take them out and put them in a dryer, control the temperature of the dryer between 45°C and 55°C, and bake for 1 hour. The dryness of the material to be dried is 65%-75%. Take it out and cool it, put it in the mixer again and stir for 200 minutes, take it out and put it in the puffing machine for puffing. Control the temperature of the puffing machine between 65°C-75°C. The time is 1 hour, the dryness of the material to be expanded is controlled to be 85%-95%, and it can be packaged after being taken out and lef...
Embodiment 3
[0016] Example 3: loach powder 15%, sea fish powder 10%, chicken intestine powder 8%, pig liver powder 6%, red worm powder 8%, sweet potato powder 4%, corn gluten powder 5%, snail meat powder 3%, loofah powder 3%, banana powder 6%, green shrimp powder 7%, wheat flour 5%, hawthorn powder 6%, mung bean protein powder 14%, and the percentages described are percentages by weight.
[0017] Combine all the above powders in proportion, put them in a mixer and stir for 200 minutes, take them out and put them in a dryer, control the temperature of the dryer between 45°C and 55°C, and bake for 1 hour. The dryness of the dried material is 65%-75%. Take it out and cool it, put it in the mixer again and stir for 200 minutes, take it out and put it in the puffing machine for puffing. Control the temperature of the puffing machine between 65°C and 75°C. The time is 1 hour, the dryness of the material to be expanded is controlled to be 85%-95%, and it can be packaged after being taken out and...
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