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Preparation method of bait for catching Wuchang fish

A preparation method and technology of Wuchang fish, applied in the field of fishing bait, can solve the problems of strong fragrance, poor fishing effect, and small fish concentration, etc., and achieve the effect of strong fragrance, good fishing effect and strong sour fragrance

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 the water body, sour fragrance is very strong, make Wuchang fish can smell the sour fragrance of bait from far away, and can see the fish in the water body. The bait is slowly expanding, and the food similar to live bait can lure a large number of Wuchang fish together in the shortest time. It is a preparation method of Wuchang bait with good fish luring and fishing effects, which overcomes the slow fish collection and the fish The concentration 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] Embodiment 1: mussel meat powder 6%, bitter grass powder 10%, hydrilla powder 6%, dandelion powder 14%, calcium powder 2%, egg powder 4%, salt 2%, amino acid 6%, wire drawing powder 4%, Hawthorn powder 6%, edible adhesive powder 4%, milk powder 12%, oatmeal 2%, fish lure powder 2%, corn puffed powder 3%, atomized powder 4%, green vegetable leaf powder 13%, the said Percentages are by weight.

[0009] Combine all the above powders in proportion, put them in a mixer and stir for 120 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 1 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] Mussel...

Embodiment 2

[0012] Embodiment 2: mussel meat powder 8%, bitter grass powder 4%, hydrilla powder 8%, dandelion powder 10%, calcium powder 4%, egg powder 2%, salt 4%, amino acid 2%, wire drawing powder 6%, Hawthorn powder 2%, edible adhesive powder 6%, milk powder 8%, oatmeal 4%, fish lure powder 6%, corn puffed powder 8%, atomized powder 2%, green vegetable leaf powder 16%, said Percentages are by weight.

[0013] Combine all the above powders in proportion, put them in a mixer and stir for 120 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 1 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.

[0014] How to use: ...

Embodiment 3

[0016] Embodiment 3: mussel meat powder 7%, bitter grass powder 8%, hydrilla powder 7%, dandelion powder 12%, calcium powder 3%, egg powder 3%, salt 3%, amino acid 4%, wire drawing powder 5%, Hawthorn powder 4%, edible adhesive powder 5%, milk powder 10%, oatmeal 3%, fish lure powder 4%, corn puffed powder 5%, atomized powder 3%, green vegetable leaf powder 14%, said Percentages are by weight.

[0017] Combine all the above powders in proportion, put them in a mixer and stir for 120 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 1 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.

[0018] How to use:...

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PUM

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Abstract

The invention discloses a preparation method of bait for catching Wuchang fish, comprising clam meat powder, wild celery powder, Hydrilla varticillata powder, dandelion powder, calcium powder, egg powder, salt, amino acid, drawing powder, hawthorn powder, edible bonding powder, milk powder, oatmeal, fish attracting powder for fish, puffed corn powder, atomized powder, and vegetable leaf powder by weight percentage. According to the invention, the bait for Wuchang fish disclosed herein has strong flavor and taste, after the bait is put into a water body, the sour and fragrance is specially strong, so that Wuchang fish can smell the bait from farther away and can see that the bait is slowly puffed in the water body and looks like live bait, thus a lot of Wuchang fish can be attracted together in a shortest time.

Description

technical field [0001] The invention relates to a preparation method of fishing bait, in particular to a preparation method of fishing bait for Wuchang fishing. It belongs to the technical field of fishing bait. Background technique [0002] Wuchang fish is also known as group head bream. The body is flat and weighs about one catty or two or three catties. The meat is tender and white, rich in protein and fat. It is a rare freshwater fish dish. The meat is tender and delicious. It is one of the main freshwater cultured fish in my country. , originating in the lakes of Tongjiang in the middle reaches of the Yangtze River, has now been promoted to breed all over the country. [0003] At present, when people are fishing, they generally use booms, hand rods, extension rods or fishing rods, sea rods, and throwing rods as the main tools. Or when using a fishing rod to fish, they all like to use different baits for different species of fish, so that the fish will be attracted to ...

Claims

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Application Information

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IPC IPC(8): A23K1/18A23K1/10A23K1/14A23K1/16A23K1/175
Inventor 王兴田
Owner 王兴田
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