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Preparation method of mullet trapping powder

A preparation method and fishmeal technology are applied in the preparation of trapping mullet fishmeal, and the field of trapping fishmeal can solve the problems of small concentration of fish, slow fish gathering, poor fishing effect and the like

Inactive Publication Date: 2012-12-19
陈学德
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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: marine fish powder 8%, shell powder 12%, oyster meat powder 4%, sea shrimp powder 18%, carrot powder 1%, lychee powder 3%, hawthorn powder 9%, fish wire drawing powder 6%, edible glue Powder 2%, corn puffed powder 6%, chicken viscera powder 9%, duck blood powder 6%, soybean powder 10%, bone meal 6%, and the described percentages are percentages by weight.

[0009] Combine all the above powders in proportion, put them in a mixer and stir for 260 minutes, take them out and put them in a dryer, control the temperature of the dryer between 65°C and 75°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 180 minutes, take it out and put it in the puffing machine for puffing. Control the temperature of the puffing machine between 50°C and 60°C. 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...

Embodiment 2

[0012] Embodiment 2: sea fish powder 24%, shell powder 4%, oyster meat powder 12%, sea shrimp powder 6%, carrot powder 3%, lychee powder 1%, hawthorn powder 3%, fish wire drawing powder 2%, edible glue Powder 6%, corn puffed powder 2%, chicken viscera powder 3%, duck blood powder 2%, soybean powder 30%, bone meal 2%, and the stated percentages are percentages by weight.

[0013] Combine all the above powders in proportion, put them in a mixer and stir for 260 minutes, take them out and put them in a dryer, control the temperature of the dryer between 65°C and 75°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 180 minutes, take it out and put it in the puffing machine for puffing. Control the temperature of the puffing machine between 50°C and 60°C. 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 l...

Embodiment 3

[0015] Embodiment 3: sea fish powder 16%, shell powder 8%, oyster meat powder 8%, sea shrimp powder 12%, carrot powder 2%, lychee powder 2%, hawthorn powder 6%, fish wire drawing powder 4%, edible glue 4% powder, 4% puffed corn powder, 6% chicken viscera powder, 4% duck blood powder, 20% soybean powder, 4% bone meal, and the percentages are weight percentages.

[0016] Combine all the above powders in proportion, put them in a mixer and stir for 260 minutes, take them out and put them in a dryer, control the temperature of the dryer between 65°C and 75°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 180 minutes, take it out and put it in the puffing machine for puffing. Control the temperature of the puffing machine between 50°C and 60°C. 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 coo...

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PUM

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Abstract

The invention discloses a preparation method of mullet trapping powder. The mullet trapping powder comprises marine fish powder, conch powder, oyster meat powder, prawn powder, carrot powder, lichee powder, haw powder, fish drawing powder, edible bonding powder, corn puffed powder, chicken internal organ powder, duck blood powder, soybean powder and bone powder, and percentages of the above raw materials are weight percentages. The mullet trapping powder has a dense fragrance and has an especially-dense fishy fragrance after going into water, the dense fishy fragrance has a strong penetrating capability in the water, can be smelt by mullets in very faraway spaces and strongly stimulates the taste buds of the mullets, and the mullet trapping powder added to the water slowly puffs and looks like a live bait, so abundant mullets can be rapidly attracted together within a shortest period of time to swallow the mullet trapping powder in a scrambling manner.

Description

technical field [0001] The invention relates to a fish luring meal, in particular to a preparation method of a mullet luring meal. It belongs to the technical field of breeding feed. Background technique [0002] Mullet, mullet is one of the high-quality economic fishes. Its meat is tender and delicious, and it is mostly eaten fresh. The eating method is similar to that of barracuda. Fish eggs can be made into caviar. In addition, mullet meat is sweet and flat, and has certain auxiliary effects on indigestion, malnutrition in children, anemia and other diseases. Not only can it be used as banquet delicacies in restaurants and restaurants and people’s delicacies, but if it is processed into products such as surimi, fish balls, fish fillets, canned fish, etc., it can become a food that combines nutrition, health care, convenience and deliciousness. Its eggs can be made into caviar, which is a famous delicacy both at home and abroad. [0003] At present, when people are fis...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23K1/18A23K1/10A23K1/14A23K1/04A23K10/24
Inventor 陈学德
Owner 陈学德
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