Preparation method of grouper fishing bait

A preparation method and technology for grouper, which are applied in the field of fishing bait, can solve the problems of small concentration of fish, poor fishing effect, slow fish gathering, etc., and achieve the effects of strong fishy smell, good fishing effect and strong aroma.

Inactive Publication Date: 2012-12-19
王华军
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Since these fishing baits or fish food generally use some more traditional baits such as ordinary rice, noodles, vegetable leaves, etc., the fish bait or fish food prepared in this way has no special fragrance, so it can only be used for baits. The bait or fish lure food or the fish near the nest produce the lure effect. For example, when fishing in rivers, seas, rivers, reservoirs, large lakes and other water surfaces in large water surfaces, the fish luring effect will be lost, so 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] Embodiment 1: pork powder 7%, chicken bone powder 12%, pig blood powder 10%, beef bone powder 8%, duck bone powder 6%, green shrimp powder 12%, silkworm chrysalis powder 4%, loach powder 12%, potato powder 2%, 3% of mango powder, 4% of tomato powder, 4% of wax gourd powder, 10% of sweet potato powder, 1% of woody powder, 2% of salvia powder, 3% of mulberry leaf powder, and the percentages are percentages by weight.

[0009] Combine all the above powders in proportion, put them in a mixer and stir for 200 minutes, take them out and put them in a dryer, control the temperature of the dryer between 80°C and 85°C, and bake for 2 hours. The dryness of the dried material is 75%-85%. Take it out and cool it, put it in the mixer again and stir for 200 minutes, take it out and put it in the puffing machine for puffing. The time is 100 minutes, 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 to cool.

...

Embodiment 2

[0012] Embodiment 2: pork powder 9%, chicken bone powder 8%, pig blood powder 12%, bovine bone powder 4%, duck bone powder 8%, green shrimp powder 10%, silkworm chrysalis powder 6%, loach powder 8%, potato powder 4%, 1% of mango powder, 6% of tomato powder, 2% of wax gourd powder, 14% of sweet potato powder, 3% of woody powder, 4% of salvia powder, 1% of mulberry leaf powder, and the percentages are percentages by weight.

[0013] Combine all the above powders in proportion, put them in a mixer and stir for 200 minutes, take them out and put them in a dryer, control the temperature of the dryer between 80°C and 85°C, and bake for 2 hours. The dryness of the dried material is 75%-85%. Take it out and cool it, put it in the mixer again and stir for 200 minutes, take it out and put it in the puffing machine for puffing. The time is 100 minutes, 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 to cool.

...

Embodiment 3

[0015] Embodiment 3: pork powder 8%, chicken bone powder 10%, pig blood powder 11%, beef bone powder 6%, duck bone powder 7%, green shrimp powder 11%, silkworm chrysalis powder 5%, loach powder 10%, potato powder 3%, 2% of mango powder, 5% of tomato powder, 3% of wax gourd powder, 12% of sweet potato powder, 2% of woody powder, 3% of salvia powder, 2% of mulberry leaf powder, and the percentages are percentages by weight.

[0016] Combine all the above powders in proportion, put them in a mixer and stir for 200 minutes, take them out and put them in a dryer, control the temperature of the dryer between 80°C and 85°C, and bake for 2 hours. The dryness of the dried material is 75%-85%. Take it out and cool it, put it in the mixer again and stir for 200 minutes, take it out and put it in the puffing machine for puffing. The time is 100 minutes, 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 to cool.

...

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PUM

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Abstract

The invention discloses a preparation method of a grouper fishing bait. The bait comprises pork powder, chicken bone powder, pork blood powder, cattle bone powder, duck bone powder, freshwater shrimp powder, silkworm chrysalis powder, loach powder, potato powder, mango powder, tomato powder, white gourd powder, sweet potato powder, Radix Aucklandiae powder, Salvia miltiorrhiza powder and mulberry leaf powder, and percentages of the above raw materials are weight percentages. The grouper fishing bait has a dense fragrance, and has an especially-dense fishy fragrance after going into water, so groupers can smell the fishy fragrance of the bait from very far spaces and can see the slow puffing of the bait in water, and the bait looks like a live bait, thereby abundant groupers are attracted together within a shortest period of time to swallow the bait in a scrambling manner.

Description

technical field [0001] The invention relates to a method for preparing bait, in particular to a method for preparing grouper bait. It belongs to the technical field of fishing bait. Background technique [0002] Grouper, alias: grouper, carp. The grouper is also called green spot because its body color is blue-brown. The grouper has an oval body, flat sides, a large head, a short and blunt snout, a large mouth, well-developed upper bones, and small ctenoid scales on its body. The dorsal fin is powerful, and the body color can change with the environment. There are many coastal areas in Zhejiang, Fujian and Guangdong, and common species include red-spotted grouper, blue-spotted grouper and wind-striped grouper. Individuals growing in tropical sea areas are larger, up to 40 kg, and most common in temperate regions are below 2 kg. Grouper is a bottom-dwelling fish that likes to inhabit islands and reefs and caves. It haunts the gravel bottom of rocks and reefs. It can move ...

Claims

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Application Information

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IPC IPC(8): A23K1/18A23K1/10A23K1/04A23K1/14A23K10/24
Inventor王华军
Owner王华军