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Preparation method of explosion-fishing bait for crucian

A preparation method and technology of explosive hooks, applied in fishing accessories, fishing, applications, etc., can solve the problems of small fish concentration, poor fishing effect, slow fish collection, etc.

Inactive Publication Date: 2012-11-14
王兴田
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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: collect fish quickly, strong fragrance is big, after entering water body, sweet fragrance is very strong, makes crucian carp can smell the sweet fragrance of explosive bait from very far away, and can see the fish in the water body. Explosive bait is slowly puffing, food similar to live bait, can lure a large number of crucian carp together in the shortest time, a preparation method of explosive hook bait for crucian carp with good fish luring and fishing effect, overcomes slow fish gathering , the concentration of fish is small, the defects of fish luring and fishing effect are poor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0008] Example 1: fresh loach powder 6%, fresh green shrimp powder 9%, snail meat powder 10%, seaweed powder 10%, bean sprouts powder 6%, waterweed powder 7%, water chestnut powder 7%, wire drawing powder 6%, earthworm powder 3 %, reed powder 2%, fish binder powder 4%, sweet corn powder 28%, lotus root powder 2%, and the percentages described 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 60°C and 70°C, and bake for 1 hour. The dryness of the material to be dried is 70%-80%. Take it out and cool it, put it in the mixer again and stir for 120 minutes. After taking it out, put it in the puffing machine for puffing. The time is half an hour, and the dryness of the material to be expanded is controlled to be 80%-90%, and it can be packaged after being taken out and left to cool.

[0010] In the formula of the present i...

Embodiment 2

[0012] Embodiment 2: 8% of fresh loach powder, 7% of fresh green shrimp powder, 12% of river snail meat powder, 8% of seaweed powder, 8% of bean sprouts powder, 5% of aquatic plant powder, 9% of water chestnut powder, 4% of drawing powder, 5% of earthworm powder %, reed powder 4%, fish adhesive powder 6%, sweet corn powder 20%, lotus root powder 4%, and the percentages described 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 60°C and 70°C, and bake for 1 hour. The dryness of the material to be dried is 70%-80%. Take it out and cool it, put it in the mixer again and stir for 120 minutes. After taking it out, put it in the puffing machine for puffing. The time is half an hour, and the dryness of the material to be expanded is controlled to be 80%-90%, and it can be packaged after being taken out and left to cool.

[...

Embodiment 3

[0016] Embodiment 3: 7% of fresh loach powder, 8% of fresh green shrimp powder, 11% of snail meat powder, 9% of seaweed powder, 7% of bean sprouts powder, 6% of waterweed powder, 8% of water chestnut powder, 5% of wire drawing powder, and 4% of earthworm powder %, reed powder 3%, fish binder powder 5%, sweet corn powder 24%, lotus root powder 3%, and the percentages described 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 60°C and 70°C, and bake for 1 hour. The dryness of the material to be dried is 70%-80%. Take it out and cool it, put it in the mixer again and stir for 120 minutes. After taking it out, put it in the puffing machine for puffing. The time is half an hour, and the dryness of the material to be expanded is controlled to be 80%-90%, and it can be packaged after being taken out and left to cool.

[001...

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PUM

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Abstract

The invention discloses a preparation method of explosion-fishing bait for crucian. The explosion-fishing bait consists of fresh loach powder, fresh freshwater shrimp powder, field snail meat powder, seaweed meal, bean sprout powder, waterweeds powder, water chestnut fruit powder, gluten powder, earthworm powder, reed powder, fishy adhesive powder, sweet corn flour and lotus root starch, wherein the percentage of the components is weight percentage. The explosion-fishing bait has the characteristics of strong fragrance and extra-heavy sweet flavor after the explosion-fishing bait is fed into water, so that the crucian can sniff the sweet flavor of the explosion-fishing bait far away and see that the explosion-fishing bait fed into a water body slowly puffs and is similar to live bait food; and the explosion-fishing bait can be used for luring a large amount of crucian together in a shortest time.

Description

technical field [0001] The invention relates to a preparation method of explosive hook bait, in particular to a preparation method of explosive hook bait for fishing crucian carp. It belongs to the technical field of fishing bait. Background technique [0002] Crucian carp has tender meat, sweet meat and high nutritional value. Every 100 grams of meat contains 13 grams of protein, 11 grams of fat, and contains a lot of calcium, phosphorus, iron and other minerals. Crucian carp has extremely high medicinal value. Its nature and flavor are sweet, flat, and warm. It enters the stomach and kidneys. Crucian carp is widely distributed and is produced all year round in waters all over the country. Crucian carp from February to April and August to December is the most plump and one of the important edible fish in my country. [0003] At present, when people are fishing, they generally use the boom, the extension rod or the fishing rod, the sea rod, and the throwing rod as the main...

Claims

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Application Information

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IPC IPC(8): A01K97/04
Inventor 王兴田
Owner 王兴田
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