Preparation method of herring bait

Abstract

The invention discloses a preparation method of herring bait. The bait comprises earthworm powder, misgumus anguillicaudatus powder, clam powder, river snail powder, Chinese white olive powder, chestnut powder, pea powder, shrimp meal, animal protein powder, soya bean protein powder, apple powder, olive powder, potato powder, hawthorn powder, binding material for fish, banana meal, orange meal and melon powder, and the percentage adopts weight percentage. The bait has thick aroma, and has thick sore sweet smell after entering water, and the sore sweet smell can be rapidly spread, the bait can strongly stimulate the taste bud of herring around, so as to ensure that the herring can smell the sore sweet smell from far away and can see that the bait in the water is slowly expanded, the shape of the expanded bait is good and good for the herring to swallow the bait, the bait is similar to live bait, and can attract the herring to swallow in the shortest time.

Description

technical field

[0001] The invention relates to a preparation method of fishing bait, in particular to a preparation method of herring bait. It belongs to the technical field of fishing bait. Background technique

[0002] Herring is an important fishery resource in the middle and lower reaches of the Yangtze River and lakes along the river and the main breeding object in lakes and ponds. It is one of the "four major fish" in freshwater farming in my country. Herring is large and grows rapidly. It is an important economic fish. The meat is tender, fresh and plump, especially in winter. Herring meat is sweet, flat, non-toxic, beneficial to qi and dampness, neutralizes and cuts off malaria, nourishes liver and improves eyesight, and nourishes stomach; herring meat is tender and delicious, and its protein content exceeds chicken. It is the top grade of freshwater fish. Mainly sold fresh, smoked products, bad products and canned herring in oil and fried herring in tomato sauce ...

Examples

Embodiment 1

[0008] Embodiment 1: earthworm powder 2%, loach powder 3%, mussel meat powder 2%, snail meat powder 4%, green fruit powder 1%, chestnut kernel powder 4%, pea powder 1%, shrimp powder 6%, animal protein powder 10 %, soybean protein powder 14%, apple powder 9%, olive fruit powder 13%, potato powder 10%, hawthorn powder 4%, fish adhesive 4%, banana powder 5%, orange peel powder 2%, melon powder 6 %, said percentage is weight percentage.

[0009] Combine all the above powders in proportion, put them into a mixer and stir for 90 minutes, take them out and put them in a dryer, control the temperature of the dryer between 50°C and 60°C, and bake for 60 minutes. The dryness of the dried material is 60%-70%. Take it out and cool it and put it in the mixer again for 90 minutes. After taking it out, put it in the puffing machine for puffing. Control the temperature of the puffing machine between 60°C-75°C. For 30 minutes, control the dryness of the puffed material to 75%-85%, take it ou...

Embodiment 2

[0014] Embodiment 2: earthworm powder 4%, loach powder 1%, mussel meat powder 6%, snail meat powder 2%, green fruit powder 3%, chestnut kernel powder 2%, pea powder 3%, shrimp powder 2%, animal protein powder 12 %, soybean protein powder 12%, apple powder 11%, olive fruit powder 11%, potato powder 12%, hawthorn powder 2%, fish adhesive 6%, banana powder 3%, orange peel powder 4%, melon powder 4 %, said percentage is weight percentage.

[0015] Combine all the above powders in proportion, put them into a mixer and stir for 90 minutes, take them out and put them in a dryer, control the temperature of the dryer between 50°C and 60°C, and bake for 60 minutes. The dryness of the dried material is 60%-70%. Take it out and cool it and put it in the mixer again for 90 minutes. After taking it out, put it in the puffing machine for puffing. Control the temperature of the puffing machine between 60°C-75°C. For 30 minutes, control the dryness of the puffed material to 75%-85%, take it o...

Embodiment 3

[0018] Embodiment 3: earthworm powder 3%, loach powder 2%, mussel meat powder 4%, snail meat powder 3%, green fruit powder 2%, chestnut kernel powder 3%, pea powder 2%, shrimp powder 4%, animal protein powder 11 %, soybean protein powder 13%, apple powder 10%, olive fruit powder 12%, potato powder 11%, hawthorn powder 3%, fish adhesive 5%, banana powder 4%, orange peel powder 3%, melon powder 5 %, said percentage is weight percentage.

[0019] Combine all the above powders in proportion, put them into a mixer and stir for 90 minutes, take them out and put them in a dryer, control the temperature of the dryer between 50°C and 60°C, and bake for 60 minutes. The dryness of the dried material is 60%-70%. Take it out and cool it and put it in the mixer again for 90 minutes. After taking it out, put it in the puffing machine for puffing. Control the temperature of the puffing machine between 60°C-75°C. For 30 minutes, control the dryness of the puffed material to 75%-85%, take it o...

technical field

[0001] The invention relates to a preparation method of fishing bait, in particular to a preparation method of herring bait. It belongs to the technical field of fishing bait. Background technique

[0002] Herring is an important fishery resource in the middle and lower reaches of the Yangtze River and lakes along the river and the main breeding object in lakes and ponds. It is one of the "four major fish" in freshwater farming in my country. Herring is large and grows rapidly. It is an important economic fish. The meat is tender, fresh and plump, especially in winter. Herring meat is sweet, flat, non-toxic, beneficial to qi and dampness, neutralizes and cuts off malaria, nourishes liver and improves eyesight, and nourishes stomach; herring meat is tender and delicious, and its protein content exceeds chicken. It is the top grade of freshwater fish. Mainly sold fresh, smoked products, bad products and canned herring in oil and fried herring in tomato sauce ...

Examples

Embodiment 1

[0008] Embodiment 1: earthworm powder 2%, loach powder 3%, mussel meat powder 2%, snail meat powder 4%, green fruit powder 1%, chestnut kernel powder 4%, pea powder 1%, shrimp powder 6%, animal protein powder 10 %, soybean protein powder 14%, apple powder 9%, olive fruit powder 13%, potato powder 10%, hawthorn powder 4%, fish adhesive 4%, banana powder 5%, orange peel powder 2%, melon powder 6 %, said percentage is weight percentage.

[0009] Combine all the above powders in proportion, put them into a mixer and stir for 90 minutes, take them out and put them in a dryer, control the temperature of the dryer between 50°C and 60°C, and bake for 60 minutes. The dryness of the dried material is 60%-70%. Take it out and cool it and put it in the mixer again for 90 minutes. After taking it out, put it in the puffing machine for puffing. Control the temperature of the puffing machine between 60°C-75°C. For 30 minutes, control the dryness of the puffed material to 75%-85%, take it ou...

Embodiment 2

[0014] Embodiment 2: earthworm powder 4%, loach powder 1%, mussel meat powder 6%, snail meat powder 2%, green fruit powder 3%, chestnut kernel powder 2%, pea powder 3%, shrimp powder 2%, animal protein powder 12 %, soybean protein powder 12%, apple powder 11%, olive fruit powder 11%, potato powder 12%, hawthorn powder 2%, fish adhesive 6%, banana powder 3%, orange peel powder 4%, melon powder 4 %, said percentage is weight percentage.

[0015] Combine all the above powders in proportion, put them into a mixer and stir for 90 minutes, take them out and put them in a dryer, control the temperature of the dryer between 50°C and 60°C, and bake for 60 minutes. The dryness of the dried material is 60%-70%. Take it out and cool it and put it in the mixer again for 90 minutes. After taking it out, put it in the puffing machine for puffing. Control the temperature of the puffing machine between 60°C-75°C. For 30 minutes, control the dryness of the puffed material to 75%-85%, take it o...

Embodiment 3

[0018] Embodiment 3: earthworm powder 3%, loach powder 2%, mussel meat powder 4%, snail meat powder 3%, green fruit powder 2%, chestnut kernel powder 3%, pea powder 2%, shrimp powder 4%, animal protein powder 11 %, soybean protein powder 13%, apple powder 10%, olive fruit powder 12%, potato powder 11%, hawthorn powder 3%, fish adhesive 5%, banana powder 4%, orange peel powder 3%, melon powder 5 %, said percentage is weight percentage.

[0019] Combine all the above powders in proportion, put them into a mixer and stir for 90 minutes, take them out and put them in a dryer, control the temperature of the dryer between 50°C and 60°C, and bake for 60 minutes. The dryness of the dried material is 60%-70%. Take it out and cool it and put it in the mixer again for 90 minutes. After taking it out, put it in the puffing machine for puffing. Control the temperature of the puffing machine between 60°C-75°C. For 30 minutes, control the dryness of the puffed material to 75%-85%, take it o...