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A preparation method of running water carp bait

A preparation method and carp technology, applied in fishing accessories, fishing, animal feed, etc., can solve the problems of small fish concentration, poor fishing effect, loss of fish luring effect, etc.

Inactive Publication Date: 2011-12-07
胡立保
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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: catch fish quickly, strong fragrance is big, fishy smell is particularly strong after entering the water body, the preparation method of a kind of running water carp fishing bait with good fishing effect, overcomes such as in the river, the sea in the big water surface. When fishing in water surfaces such as rivers, reservoirs, and large lakes, the fish luring effect is lost, the fish collection is slow, the concentration of fish is small, and the fish luring and fishing effects are poor.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0008] Example 1: Red worm powder 15%, duck intestine powder 8%, chicken intestine powder 2%, snail meat powder 9%, shell powder 4%, bran powder 5%, corn gluten powder 6%, sorghum rice flour 6%, large 4% oatmeal powder, 7% fig powder, 2% river shrimp powder, 5% bone meal, 8% loofah powder, 2% pumpkin powder, 12% egg yolk powder, and 5% milk powder, and the stated percentages are by weight.

[0009] Combine all the above powders in proportion, put them into a mixer and stir for 200°C, take them out and put them into a dryer. The dryness of the dry matter is 80%-90%. After taking it out and cooling it, put it into the mixer again and stir for 200 minutes. After taking it out, put it into the puffing machine for puffing. The temperature of the puffing machine is controlled between 85°C and 95°C. The puffing time is 1 hour, control the dryness of the puffed material to be 85%-95%, take it out and wait for it to cool before packing.

[0010] Red worm powder, duck intestine powder,...

Embodiment 2

[0012] Example 2: Red worm powder 25%, duck intestine powder 5%, chicken intestine powder 5%, snail meat powder 6%, shell powder 6%, bran powder 3%, corn gluten powder 8%, sorghum rice flour 4%, large 6% oatmeal powder, 5% fig powder, 4% shrimp powder, 3% bone meal, 5% loofah powder, 4% pumpkin powder, 4% egg yolk powder, 7% milk powder, and the percentages mentioned are percentages by weight.

[0013] Combine all the above powders in proportion, put them into a mixer and stir for 200°C, take them out and put them into a dryer. The dryness of the dry matter is 80%-90%. After taking it out and cooling it, put it into the mixer again and stir for 200 minutes. After taking it out, put it into the puffing machine for puffing. The temperature of the puffing machine is controlled between 85°C and 95°C. The puffing time is 1 hour, control the dryness of the puffed material to be 85%-95%, take it out and wait for it to cool before packing.

[0014] How to use: Take a little of the pr...

Embodiment 3

[0016] Example 3: Red worm powder 20%, duck intestine powder 6%, chicken intestine powder 3%, snail meat powder 8%, shell powder 5%, bran powder 4%, corn gluten powder 7%, sorghum rice flour 5%, large 5% oatmeal powder, 6% fig powder, 3% shrimp powder, 4% bone meal, 7% loofah powder, 3% pumpkin powder, 8% egg yolk powder, 6% milk powder, and the percentages mentioned are percentages by weight.

[0017] Combine all the above powders in proportion, put them into a mixer and stir for 200°C, take them out and put them into a dryer. The dryness of the dry matter is 80%-90%. After taking it out and cooling it, put it into the mixer again and stir for 200 minutes. After taking it out, put it into the puffing machine for puffing. The temperature of the puffing machine is controlled between 85°C and 95°C. The puffing time is 1 hour, control the dryness of the puffed material to be 85%-95%, take it out and wait for it to cool before packing.

[0018] How to use: Take a little of the pr...

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PUM

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Abstract

A preparation method for carp bait in running water, which is composed of red worm powder, duck intestine powder, chicken intestine powder, snail meat powder, shell powder, bran powder, corn gluten powder, sorghum rice powder, barley flake powder, fig powder, Composed of river prawn powder, bone meal, loofah powder, pumpkin powder, egg yolk powder, and milk powder, the percentages mentioned are percentages by weight; the strong smell is strong, and the fishy smell is very strong after entering the water, so that carp can smell it from far away Fishy smell of fishing bait, and you can see that 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, effectively overcoming the problem of rivers in large water. When fishing in water surfaces such as seas, rivers, reservoirs, and large lakes, the effect of luring fish has been lost, the collection of fish is slow, the concentration of fish is small, and the fish luring and fishing effects are poor.

Description

technical field [0001] The invention relates to a preparation method of carp bait, in particular to a preparation method of running water carp bait, belonging to the field of bait technology. 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...

Claims

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Application Information

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IPC IPC(8): A23K1/18A23K1/10A23K1/14A23K1/16A01K97/04
Inventor 胡立保
Owner 胡立保
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