A preparation method of crucian carp bait

Abstract

A preparation method for crucian carp bait, which is composed of loach powder, sea fish powder, chicken rice powder, pork liver powder, red worm powder, sweet potato powder, corn gluten powder, snail meat powder, loofah powder, banana powder, freshwater shrimp powder , wheat flour, hawthorn powder, and mung bean protein powder, and the percentages mentioned are percentages by weight; the state of the puffed bait is very good, which is more conducive to the swallowing of crucian carp. Food similar to live bait can kill a large amount of crucian carp in the shortest time. Lure them together, grab the bait, and crucian carp that have not eaten the bait will swim back and forth in the water where the bait is put in, unwilling to leave for a long time. It effectively overcomes the defects of slow fish collection, small fish concentration, and poor fish luring and fishing effects that exist in the above-mentioned bait.

Description

technical field

[0001] The invention relates to a method for preparing fishing baits, in particular to a method for preparing baits for fishing crucian carp, and belongs to the technical field of fishing baits. Background technique

[0002] Crucian carp is one of the important edible fish in my country. The meat is tender and sweet, with high nutritional value. Every 100 grams of meat contains 13 grams of protein, 11 grams of fat, and contains a lot of calcium, phosphorus, iron and other minerals. The medicinal value of crucian carp is extremely high. Its nature and flavor are sweet, flat and warm. It enters the stomach and kidney. Radishes are not only delicious, but also can cure diseases and prolong life. A small crucian carp can be used as a crispy fish. According to analysis, every 100 grams of crucian carp meat contains 13 grams of protein, 1.1 grams of fat, 0.1 grams of sugar, 6.6 mg of thiamine, 0.07 mg of riboflavin, 2.4 mg of niacin, 54 mg of calcium, 203 mg of ...

Examples

Embodiment 1

[0008] Example 1: loach powder 10%, sea fish powder 15%, chicken intestine powder 4%, pig liver powder 9%, red worm powder 4%, sweet potato powder 6%, corn gluten powder 4%, snail meat powder 2%, loofah powder 2%, banana powder 7%, green shrimp powder 6%, wheat flour 6%, hawthorn powder 5%, mung bean protein powder 20%, and the percentages described 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 45°C and 55°C, and bake for 1 hour. The dryness of the material to be dried is 65%-75%. 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. Control the temperature of the puffing machine between 65°C-75°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 a...

Embodiment 2

[0012] Example 2: loach powder 20%, sea fish powder 5%, chicken intestine powder 12%, pig liver powder 3%, red worm powder 12%, sweet potato powder 2%, corn gluten powder 6%, snail meat powder 4%, loofah powder 4%, banana powder 5%, freshwater shrimp powder 8%, wheat flour 4%, hawthorn powder 7%, mung bean protein powder 8%, described percentage is percentage 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 45°C and 55°C, and bake for 1 hour. The dryness of the material to be dried is 65%-75%. 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. Control the temperature of the puffing machine between 65°C-75°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 lef...

Embodiment 3

[0016] Example 3: loach powder 15%, sea fish powder 10%, chicken intestine powder 8%, pig liver powder 6%, red worm powder 8%, sweet potato powder 4%, corn gluten powder 5%, snail meat powder 3%, loofah powder 3%, banana powder 6%, green shrimp powder 7%, wheat flour 5%, hawthorn powder 6%, mung bean protein powder 14%, and the percentages described are percentages by weight.

[0017] 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 45°C and 55°C, and bake for 1 hour. The dryness of the dried material is 65%-75%. 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. Control the temperature of the puffing machine between 65°C and 75°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...

technical field

[0001] The invention relates to a method for preparing fishing baits, in particular to a method for preparing baits for fishing crucian carp, and belongs to the technical field of fishing baits. Background technique

[0002] Crucian carp is one of the important edible fish in my country. The meat is tender and sweet, with high nutritional value. Every 100 grams of meat contains 13 grams of protein, 11 grams of fat, and contains a lot of calcium, phosphorus, iron and other minerals. The medicinal value of crucian carp is extremely high. Its nature and flavor are sweet, flat and warm. It enters the stomach and kidney. Radishes are not only delicious, but also can cure diseases and prolong life. A small crucian carp can be used as a crispy fish. According to analysis, every 100 grams of crucian carp meat contains 13 grams of protein, 1.1 grams of fat, 0.1 grams of sugar, 6.6 mg of thiamine, 0.07 mg of riboflavin, 2.4 mg of niacin, 54 mg of calcium, 203 mg of ...

Examples

Embodiment 1

[0008] Example 1: loach powder 10%, sea fish powder 15%, chicken intestine powder 4%, pig liver powder 9%, red worm powder 4%, sweet potato powder 6%, corn gluten powder 4%, snail meat powder 2%, loofah powder 2%, banana powder 7%, green shrimp powder 6%, wheat flour 6%, hawthorn powder 5%, mung bean protein powder 20%, and the percentages described 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 45°C and 55°C, and bake for 1 hour. The dryness of the material to be dried is 65%-75%. 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. Control the temperature of the puffing machine between 65°C-75°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 a...

Embodiment 2

[0012] Example 2: loach powder 20%, sea fish powder 5%, chicken intestine powder 12%, pig liver powder 3%, red worm powder 12%, sweet potato powder 2%, corn gluten powder 6%, snail meat powder 4%, loofah powder 4%, banana powder 5%, freshwater shrimp powder 8%, wheat flour 4%, hawthorn powder 7%, mung bean protein powder 8%, described percentage is percentage 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 45°C and 55°C, and bake for 1 hour. The dryness of the material to be dried is 65%-75%. 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. Control the temperature of the puffing machine between 65°C-75°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 lef...

Embodiment 3

[0016] Example 3: loach powder 15%, sea fish powder 10%, chicken intestine powder 8%, pig liver powder 6%, red worm powder 8%, sweet potato powder 4%, corn gluten powder 5%, snail meat powder 3%, loofah powder 3%, banana powder 6%, green shrimp powder 7%, wheat flour 5%, hawthorn powder 6%, mung bean protein powder 14%, and the percentages described are percentages by weight.

[0017] 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 45°C and 55°C, and bake for 1 hour. The dryness of the dried material is 65%-75%. 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. Control the temperature of the puffing machine between 65°C and 75°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...