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Still water carp fishing bait

A carp and still water technology, applied in fishing accessories, fishing, animal feed, etc., can solve the problems of small fish concentration, poor fishing effect, strong fragrance, etc., and achieve good effect, good fishing, and strong fragrance Effect

Inactive Publication Date: 2011-12-07
胡永红
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a kind of: strong fragrance, strong fishy smell after entering the water body, so that carp can smell the fishy smell of the bait from a long distance, and can see the bait in the water body is slowly expanding , food similar to live bait, can lure a large number of carp together in the shortest time, collect fish quickly, lure fish, and have good fishing effect. It is a still water carp fishing bait that overcomes slow fish collection and small concentration , the defect of poor fish luring and fishing effect

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0008] Example 1: Pork liver powder 11%, duck blood powder 13%, chicken intestine powder 7%, cabbage caterpillar powder 11%, loofah powder 3%, potato powder 7%, mung bean protein powder 5%, miscellaneous fish powder 6%, river shrimp 2% hawthorn powder, 5% hawthorn powder, 3% fresh shiitake mushroom powder, 11% corn gluten powder, 10% milk powder, 6% bone meal, and the stated percentages are percentages by weight.

[0009] Combine all the above powders in proportion, put them in a mixer and stir for 180 minutes, take them out and put them in a dryer, control the temperature of the dryer between 70°C and 80°C, and bake for 2 hours. The dryness of the dried material is 75%-85%. Take it out and cool it, put it into the mixer again and stir for 180 minutes. After taking it out, put it into the puffing machine for puffing. The time is 2 hours, the dryness of the material to be expanded is controlled to be 85%-95%, and it can be packaged after being taken out and left to cool.

[00...

Embodiment 2

[0012] Example 2: Pork liver powder 15%, duck blood powder 7%, chicken intestine powder 9%, cabbage caterpillar powder 9%, loofah powder 6%, potato powder 4%, mung bean protein powder 7%, miscellaneous fish powder 4%, river shrimp 4% hawthorn powder, 3% hawthorn powder, 5% fresh shiitake mushroom powder, 8% corn gluten powder, 15% milk powder, 4% bone meal, and the stated percentages are percentages by weight.

[0013] Combine all the above powders in proportion, put them in a mixer and stir for 180 minutes, take them out and put them in a dryer, control the temperature of the dryer between 70°C and 80°C, and bake for 2 hours. The dryness of the dried material is 75%-85%. Take it out and cool it, put it into the mixer again and stir for 180 minutes. After taking it out, put it into the puffing machine for puffing. The time is 2 hours, the dryness of the material to be expanded is controlled to be 85%-95%, and it can be packaged after being taken out and left to cool.

[0014]...

Embodiment 3

[0016] Example 3: Pork liver powder 13%, duck blood powder 10%, chicken intestine powder 8%, cabbage caterpillar powder 10%, loofah powder 4%, potato powder 6%, mung bean protein powder 6%, miscellaneous fish powder 5%, river shrimp 3% hawthorn powder, 4% hawthorn powder, 4% fresh mushroom powder, 9% corn gluten powder, 13% milk powder, and 5% bone meal, and the percentages are percentages by weight.

[0017] Combine all the above powders in proportion, put them in a mixer and stir for 180 minutes, take them out and put them in a dryer, control the temperature of the dryer between 70°C and 80°C, and bake for 2 hours. The dryness of the dried material is 75%-85%. Take it out and cool it, put it into the mixer again and stir for 180 minutes. After taking it out, put it into the puffing machine for puffing. The time is 2 hours, the dryness of the material to be expanded is controlled to be 85%-95%, and it can be packaged after being taken out and left to cool.

[0018] How to us...

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PUM

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Abstract

A bait for fishing carp in still water, which is composed of: pig liver powder, duck blood powder, chicken intestine powder, cabbage caterpillar powder, loofah powder, potato powder, mung bean protein powder, miscellaneous fish powder, river shrimp powder, hawthorn powder, fresh mushroom powder, Composed of corn gluten powder, milk powder, and bone meal, the stated percentages are percentages by weight; the strong smell is strong, and the fishy smell is very strong after entering the water body, so that carp can smell the fishy smell of the bait from a long distance, and can see The bait in the water body is slowly expanding, and the food similar to the live bait can lure a large number of carp together in the shortest time, grab the bait, and the carp that has not eaten the bait will swim back and forth in the water body where the bait is placed Move, unwilling to leave for a long time.

Description

technical field [0001] The invention relates to a fishing bait for fish, in particular to a still water carp fishing bait. It belongs to the technical field of fishing bait. Background technique [0002] Carp is a benthic omnivorous fish that eats both meat and vegetables. It has a wide range of baits, well-developed kiss bones, and often feeds on mud. Carp is also a low-level temperature-changing animal, and its body temperature changes with the change of water temperature. It does not need to consume energy to maintain a constant body temperature, so the total amount of bait and food it needs is not large. At the same time, carp, like most freshwater fish, is a stomachless fish species with a thin and short intestinal tract and a fast metabolism, so the eating habit is to eat less and frequently. The digestive function of carp is greatly related to the water temperature, and the seasonality of feeding is very strong. In winter (especially under the ice), they are basic...

Claims

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Application Information

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IPC IPC(8): A23K1/18A23K1/04A23K1/10A23K1/14A01K97/04A23K10/24
Inventor 胡永红
Owner 胡永红
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