Preparation method of fish inducing powder for trapping hilsa herrings
A preparation method and shad technology, applied in fishing, fishing accessories, applications, etc., can solve the problems of small fish concentration, fish luring, poor fishing effect, slow fish collection, etc., and achieve good fishing effect , strong fishy smell, strong smell effect
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Embodiment 1
[0008] Example 1: 4% herring powder, 14% pork liver powder, 17% dried sea rice powder, 2% duck meat powder, 5% bean dregs, 4% soybean powder, 5% clove stem and leaf powder, 7% lotus leaf powder, wire drawing powder 4%, hawthorn powder 6%, apple powder 3%, carrot powder 4%, edible adhesive powder 5%, wheat bran 20%, and the described percentages are percentages by weight.
[0009] Combine all the above powders in proportion, put them in a mixer and stir for 210 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 1 hour. The dryness of the dried material is 75%-85%. Take it out and cool it, put it in the mixer again and stir for 90 minutes, take it out and put it in the puffing machine for puffing. Control the temperature of the puffing machine between 55°C and 65°C. The time is 1 hour, 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 ...
Embodiment 2
[0012] Example 2: 8% herring powder, 6% pork liver powder, 6% sea rice powder, 4% duck meat powder, 8% bean dregs, 2% soybean powder, 7% lilac flower stem and leaf powder, 5% lotus leaf powder, wire drawing powder 6%, hawthorn powder 4%, apple powder 5%, carrot powder 2%, edible adhesive powder 7%, wheat bran 30%, and the described percentages are percentages by weight.
[0013] Combine all the above powders in proportion, put them in a mixer and stir for 210 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 1 hour. The dryness of the dried material is 75%-85%. Take it out and cool it, put it in the mixer again and stir for 90 minutes, take it out and put it in the puffing machine for puffing. Control the temperature of the puffing machine between 55°C and 65°C. The time is 1 hour, 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 t...
Embodiment 3
[0016] Example 3: 6% herring powder, 10% pork liver powder, 12% dried sea rice powder, 3% duck meat powder, 6% bean dregs, 3% soybean powder, 6% clove stem and leaf powder, 6% lotus leaf powder, wire drawing powder 5%, hawthorn powder 5%, apple powder 4%, carrot powder 3%, edible adhesive powder 6%, wheat bran 25%, and the described percentages are percentages by weight.
[0017] Combine all the above powders in proportion, put them in a mixer and stir for 210 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 1 hour. The dryness of the dried material is 75%-85%. Take it out and cool it, put it in the mixer again and stir for 90 minutes, take it out and put it in the puffing machine for puffing. Control the temperature of the puffing machine between 55°C and 65°C. The time is 1 hour, 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 ...
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