CN111084163B - Whole krill type bait capable of being directly used and preparation method thereof - Google Patents
Whole krill type bait capable of being directly used and preparation method thereof Download PDFInfo
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- CN111084163B CN111084163B CN202010059513.5A CN202010059513A CN111084163B CN 111084163 B CN111084163 B CN 111084163B CN 202010059513 A CN202010059513 A CN 202010059513A CN 111084163 B CN111084163 B CN 111084163B
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- krill
- bait
- directly used
- freezing
- preparation
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- 241000239366 Euphausiacea Species 0.000 title claims abstract description 46
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 18
- 238000007710 freezing Methods 0.000 claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims abstract description 10
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims abstract description 10
- 241000581835 Monodora junodii Species 0.000 claims abstract description 10
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims abstract description 10
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims abstract description 10
- 235000012730 carminic acid Nutrition 0.000 claims abstract description 10
- 239000007788 liquid Substances 0.000 claims abstract description 10
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 10
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 10
- 239000000661 sodium alginate Substances 0.000 claims abstract description 10
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 9
- 239000011780 sodium chloride Substances 0.000 claims abstract description 9
- GETQZCLCWQTVFV-UHFFFAOYSA-N trimethylamine Chemical compound CN(C)C GETQZCLCWQTVFV-UHFFFAOYSA-N 0.000 claims description 22
- 238000002156 mixing Methods 0.000 claims description 17
- 239000000843 powder Substances 0.000 claims description 13
- 238000003756 stirring Methods 0.000 claims description 8
- 230000008014 freezing Effects 0.000 claims description 7
- 230000003647 oxidation Effects 0.000 claims description 6
- 238000007254 oxidation reaction Methods 0.000 claims description 6
- 239000000126 substance Substances 0.000 claims description 6
- 235000019640 taste Nutrition 0.000 claims description 6
- 239000012535 impurity Substances 0.000 claims description 4
- 238000007539 photo-oxidation reaction Methods 0.000 claims description 4
- 239000000049 pigment Substances 0.000 claims description 4
- 230000002708 enhancing effect Effects 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 claims 1
- 238000000034 method Methods 0.000 claims 1
- 235000019583 umami taste Nutrition 0.000 claims 1
- 235000019607 umami taste sensations Nutrition 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 14
- 241000251468 Actinopterygii Species 0.000 abstract description 9
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 abstract description 8
- 229910052757 nitrogen Inorganic materials 0.000 abstract description 4
- 238000010257 thawing Methods 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 description 9
- 235000019634 flavors Nutrition 0.000 description 9
- UYPYRKYUKCHHIB-UHFFFAOYSA-N trimethylamine N-oxide Chemical compound C[N+](C)(C)[O-] UYPYRKYUKCHHIB-UHFFFAOYSA-N 0.000 description 6
- 239000000463 material Substances 0.000 description 5
- 241000238557 Decapoda Species 0.000 description 4
- 239000000203 mixture Substances 0.000 description 3
- 235000019733 Fish meal Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000004467 fishmeal Substances 0.000 description 2
- 239000004512 granular bait Substances 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 241000254171 Curculionidae Species 0.000 description 1
- 244000223014 Syzygium aromaticum Species 0.000 description 1
- 235000016639 Syzygium aromaticum Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 241001233061 earthworms Species 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000035945 sensitivity Effects 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01K—ANIMAL HUSBANDRY; AVICULTURE; APICULTURE; PISCICULTURE; FISHING; REARING OR BREEDING ANIMALS, NOT OTHERWISE PROVIDED FOR; NEW BREEDS OF ANIMALS
- A01K97/00—Accessories for angling
- A01K97/04—Containers for bait; Preparation of bait
- A01K97/045—Preparation of bait; Ingredients
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Environmental Sciences (AREA)
- Animal Husbandry (AREA)
- Biodiversity & Conservation Biology (AREA)
- Fodder In General (AREA)
- Feed For Specific Animals (AREA)
Abstract
The invention discloses a complete krill type bait capable of being directly used and a preparation method thereof. The feed is composed of 30-50 g of intact krill, 30-50 g of water, 5-10 g of absolute ethyl alcohol, 5-10 g of sodium chloride, 5-10 g of trehalose, 0.5-4 g of sodium alginate, 0.015-0.035 g of carmine, 0.005-0.025 g of sunset yellow and 0.03-0.07 g of green apple liquid essence. After the anti-freezing component is added into the bait, the bait is in a gel state at normal temperature and low temperature, can be directly used without thawing, and can be randomly shaped in size and shape; the bait has smooth surface and is easy to swallow by fishes; after 12 months, the volatile basic nitrogen content of krill is 18.73mg/100g, which is far below the putrefaction threshold of 30mg/100 g. Can be stored at low temperature of-5 deg.C for 12 months with good freshness, no putrefaction, and high food calling ability.
Description
Technical Field
The invention relates to the technical field of bait, in particular to direct-use bait prepared from whole krill and a preparation method thereof.
Background
The strong and weak food calling of the bait to fish is one of the key factors influencing the fishing effect. The current common baits mainly comprise two types, one is living baits such as earthworms, flour weevils, shrimps and the like, and the other is dry powder or granular baits which are formed by combining various powder materials as a formula. The live baits have strong food calling performance to fishes, but the live baits are not easy to collect and have short preservation period, are difficult to store for a long time, need to be bought for use at present and are difficult to meet the requirements of fishermen. The dry powder or granular bait is convenient to store and can be used at any time, so that the bait in the market is mainly prepared from the product. However, the product needs to be mixed with water to be prepared into blocks before use, certain experience is needed for reasonable preparation, the bait is easy to unhook when too much water is added, and the bait is not easy to swallow when caking is caused when too little water is added; in addition, reasonable preparation of the bait is important, the food calling performance of the bait relates to the vision, smell and taste of fishes, the bait is closer to the shape of a natural true bait, the fishing effect is better, the dry powder or granular bait is prepared by mixing powder materials such as krill powder, fish meal and the like with spices such as clove and the like, the shape and the fragrance of the bait are greatly different from those of the natural true bait, particularly, the content of natural fish and shrimp flavor substances and a natural food calling agent trimethylamine oxide contained in the powder materials such as the krill powder, the fish meal and the like is reduced after multiple processing, the powder materials are converted into the trimethylamine with fishy smell, although the fishy smell can be covered by adding essence components to a certain degree, most of fishes are sensitive to the change of the smell, and according to experiments, the sensitivity of the fish for sensing the change of the concentration of the granulated sugar is 512 times higher than that of people, so that the certain amount of the trimethylamine can reduce the food calling performance of the bait to a certain degree.
Disclosure of Invention
Based on the problems existing in the background technology, the invention aims to provide the complete krill type bait capable of being directly used and the preparation method thereof.
The technical problem to be solved by the invention is realized by adopting the following technical scheme:
a whole krill type bait capable of being directly used is characterized by comprising the following components in parts by weight:
30-50 g of whole krill, 30-50 g of water, 5-10 g of absolute ethyl alcohol, 5-10 g of sodium chloride,
5 to 10 grams of trehalose, 0.5 to 4 grams of sodium alginate, 0.015 to 0.035 grams of carmine,
0.005-0.025 g of sunset yellow and 0.03-0.07 g of green apple liquid essence (YJS 060).
The invention further discloses a preparation method of the whole krill type bait capable of being directly used, which is characterized by comprising the following steps:
(1) ultraviolet light oxidation treatment: rinsing fresh krill or rehydrated krill, removing surface impurities, draining, and performing photo-oxidation treatment under 200-280 nm ultraviolet light for 30-60 min to remove trimethylamine which is a fishy substance in the krill and improve the fresh taste of the krill;
(2) blending anti-freezing components: firstly, uniformly mixing absolute ethyl alcohol and water (reducing freezing point, resisting freezing, increasing aroma and inhibiting bacteria), then adding uniformly mixed sodium chloride, trehalose and sodium alginate powder, and continuously stirring until the mixture is in a gel state to prepare a gel-like anti-freezing component;
(3) blending: adding pigment into krill, stirring, standing for 2-5 min, removing carmine and sunset yellow on surface, adding the gel component prepared in step (2) and green apple liquid essence, mixing, bagging, and storing under freezing condition.
The invention further discloses the application of the directly used whole krill type bait in enhancing the delicate flavor of the bait and removing the fishy smell. Especially the application of effectively prolonging the preservation time of the bait. The experimental result shows that after the bait is stored for 12 months at the temperature of-5 ℃, the ratio of the trimethylamine content to the trimethylamine oxide content is lower, the delicate flavor is better maintained, the volatile basic nitrogen content is 18.73mg/100g and is far lower than the putrefaction critical value by 30mg/100g, the food calling performance is 96 tailings/10 minutes, and the food calling performance is improved by 31.5 percent compared with the conventional bait.
The invention mainly solves the problem of developing the bait which is similar to the natural true bait form and can be directly used by using the intact krill, mainly considers the indexes of the bait such as the delicate flavor, the freshness, the food calling property and the like, and has the main difficulty that the indexes such as the delicate flavor and the like are still better maintained after the bait is stored for a long time in a low-temperature non-freezing state.
The main control indexes of the intact krill bait for direct use disclosed by the invention are as follows
(1) Does not freeze at the low temperature of minus 5 ℃;
(2) the fresh taste can be kept for 12 months at the temperature of minus 5 ℃, the freshness can be kept better, and the food is not decayed;
(3) the food calling performance is still high after the food is kept for 12 months at the temperature of minus 5 ℃.
The directly-usable whole krill type bait and the preparation method thereof disclosed by the invention have the positive effects that:
(1) the ultraviolet light oxidation treatment can effectively promote the oxidation of trimethylamine to generate the trimethylamine oxide which is a natural fish and shrimp delicate flavor substance, increase the delicate flavor of the bait and remove the fishy smell.
(2) The whole shrimps are adopted and dyed, so that the bait form is closer to the natural true bait form and is easier to identify.
(3) After the anti-freezing component is added, the bait is in a gel state at normal temperature and low temperature, can be directly used without thawing, and can be randomly shaped in size and shape; the bait has smooth surface and is easy to swallow by fishes; can be stored at low temperature for 12 months.
Detailed Description
The invention is described below by means of specific embodiments. Unless otherwise specified, the technical means used in the present invention are well known to those skilled in the art. In addition, the embodiments should be considered illustrative, and not restrictive, of the scope of the invention, which is defined solely by the claims. It will be apparent to those skilled in the art that various changes or modifications in the components and amounts of the materials used in these embodiments can be made without departing from the spirit and scope of the invention. The whole krill, trehalose, sodium alginate, carmine, sunset yellow, green apple liquid essence (YJS 060) and the like used in the invention are all sold in the market.
Example 1
A whole krill type bait capable of being directly used consists of the following components by weight:
30 g of whole krill, 30 g of water, 5 g of absolute ethyl alcohol, 5 g of sodium chloride,
5 g of trehalose, 0.5 g of sodium alginate, 0.015 g of carmine,
0.005 g of sunset yellow and 0.03 g of green apple liquid essence (YJS 060).
The preparation method comprises the following steps:
(1) ultraviolet light oxidation treatment: rinsing fresh krill or rehydrated krill, removing surface impurities, draining, and performing photo-oxidation treatment for 30 minutes under 200 nm ultraviolet light to remove trimethylamine which is a fishy substance in the krill, thereby improving the fresh taste of the krill;
(2) blending anti-freezing components: firstly, uniformly mixing absolute ethyl alcohol and water, then adding uniformly mixed sodium chloride, trehalose and sodium alginate powder, and continuously stirring until the mixture is in a gel state to prepare a gel-like anti-freezing component;
(3) blending: adding pigment into krill, stirring, standing for 2 min, removing carmine and sunset yellow on surface, adding the gel component prepared in step (2) and green apple liquid essence, mixing, bagging, and storing under freezing condition.
Example 2
A whole krill type bait capable of being directly used consists of the following components by weight:
50 g of whole krill, 50 g of water, 10 g of absolute ethyl alcohol, 10 g of sodium chloride,
10 g of trehalose, 4 g of sodium alginate, 0.035 g of carmine,
0.025 g of sunset yellow and 0.07 g of green apple liquid essence (YJS 060).
The preparation method comprises the following steps:
(1) ultraviolet light oxidation treatment: rinsing fresh krill or rehydrated krill, removing surface impurities, draining, and performing photo-oxidation treatment under 280 nm ultraviolet light for 60 min to remove trimethylamine which is a fishy substance in the krill, thereby improving the fresh taste of the krill;
(2) blending anti-freezing components: firstly, uniformly mixing absolute ethyl alcohol and water, then adding uniformly mixed sodium chloride, trehalose and sodium alginate powder, and continuously stirring until the mixture is in a gel state to prepare a gel-like anti-freezing component;
(3) blending: adding pigment into krill, stirring, standing for 5 min, removing carmine and sunset yellow on surface, adding the gel component prepared in step (2) and green apple liquid essence, mixing, bagging, and storing under freezing condition.
Example 3
Comparative test
And (4) conclusion: after the bait consisting of the conventional krill meal is stored at normal temperature for 12 months and the bait of the invention is stored at-5 ℃ for 12 months, the food calling performance of 2 baits is respectively measured, and the food calling performance of the bait of the invention is known to be 96 pieces/10 minutes and is improved by 31.5 percent compared with the conventional bait; due to different contents of other components in the bait, the bait delicate flavor is difficult to compare by quantitatively analyzing the trimethylamine or trimethylamine oxide content in each gram of the bait, so the ratio of the trimethylamine content to the trimethylamine oxide content of each bait is analyzed and determined, and the ratio of the trimethylamine content to the trimethylamine oxide content of the bait is obviously lower than that of the conventional bait according to the ratio, so that the bait is beneficial to maintaining the delicate flavor of the bait; by measuring the volatile basic nitrogen content of the pure krill in the bait, the volatile basic nitrogen content of the krill after 12 months is 18.73mg/100g which is far lower than the putrefaction critical value of 30mg/100 g.
Claims (2)
1. A preparation method of a whole krill type bait capable of being directly used is characterized by comprising the following components by weight:
30-50 g of water, 30-50 g of absolute ethyl alcohol, 5-10 g of sodium chloride and 5-10 g of whole krill
5-10 g of trehalose, 0.5-4 g of sodium alginate, 0.015-0.035 g of carmine
0.005-0.025 g of sunset yellow and 0.03-0.07 g of green apple liquid essence, and the method comprises the following steps:
(1) ultraviolet light oxidation treatment: rinsing fresh krill or rehydrated krill, removing surface impurities, draining, and performing photo-oxidation treatment under 200-280 nm ultraviolet light for 30-60 min to remove trimethylamine which is a fishy substance in the krill and improve the fresh taste of the krill;
(2) blending anti-freezing components: firstly, uniformly mixing absolute ethyl alcohol and water, then adding uniformly mixed sodium chloride, trehalose and sodium alginate powder, and continuously stirring to prepare a gel-like anti-freezing component;
(3) blending: adding pigment into krill, stirring, standing for 2-5 min, removing carmine and sunset yellow on surface, adding the gel component prepared in step (2) and green apple liquid essence, mixing, bagging, and storing under freezing condition.
2. Use of the method for producing a ready-to-use whole krill-type bait according to claim 1 for enhancing the umami taste of the bait to remove the fishy smell and effectively prolong the shelf life of the bait.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010059513.5A CN111084163B (en) | 2020-01-19 | 2020-01-19 | Whole krill type bait capable of being directly used and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010059513.5A CN111084163B (en) | 2020-01-19 | 2020-01-19 | Whole krill type bait capable of being directly used and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN111084163A CN111084163A (en) | 2020-05-01 |
| CN111084163B true CN111084163B (en) | 2022-01-11 |
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| CN202010059513.5A Active CN111084163B (en) | 2020-01-19 | 2020-01-19 | Whole krill type bait capable of being directly used and preparation method thereof |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100701791B1 (en) * | 2006-11-07 | 2007-04-09 | 문규철 | Artificial bait manufacturing method and product thereof |
| CN102090627A (en) * | 2010-09-06 | 2011-06-15 | 山东好当家海洋发展股份有限公司 | Artificial sea cucumbers and method for preparing same |
| CN107306907A (en) * | 2017-08-04 | 2017-11-03 | 宿松县玖索科技信息有限公司 | A kind of quick-frozen nymph of the dragonfly product and its application in bait |
| CN107691621A (en) * | 2017-10-26 | 2018-02-16 | 程翀宇 | A kind of production method of freezing shrimp meat |
| CN110089549A (en) * | 2019-06-12 | 2019-08-06 | 广西壮族自治区水产科学研究院 | The undamaged online preservation method of one seed oyster |
| CN110663656A (en) * | 2019-11-15 | 2020-01-10 | 湖北依肯国际户外钓具有限公司 | Reusable gel candy pill type bait and preparation method thereof |
-
2020
- 2020-01-19 CN CN202010059513.5A patent/CN111084163B/en active Active
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100701791B1 (en) * | 2006-11-07 | 2007-04-09 | 문규철 | Artificial bait manufacturing method and product thereof |
| CN102090627A (en) * | 2010-09-06 | 2011-06-15 | 山东好当家海洋发展股份有限公司 | Artificial sea cucumbers and method for preparing same |
| CN107306907A (en) * | 2017-08-04 | 2017-11-03 | 宿松县玖索科技信息有限公司 | A kind of quick-frozen nymph of the dragonfly product and its application in bait |
| CN107691621A (en) * | 2017-10-26 | 2018-02-16 | 程翀宇 | A kind of production method of freezing shrimp meat |
| CN110089549A (en) * | 2019-06-12 | 2019-08-06 | 广西壮族自治区水产科学研究院 | The undamaged online preservation method of one seed oyster |
| CN110663656A (en) * | 2019-11-15 | 2020-01-10 | 湖北依肯国际户外钓具有限公司 | Reusable gel candy pill type bait and preparation method thereof |
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| CN111084163A (en) | 2020-05-01 |
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