CN112825826B - Edible lure and preparation method thereof - Google Patents
Edible lure and preparation method thereof Download PDFInfo
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- CN112825826B CN112825826B CN202110027583.7A CN202110027583A CN112825826B CN 112825826 B CN112825826 B CN 112825826B CN 202110027583 A CN202110027583 A CN 202110027583A CN 112825826 B CN112825826 B CN 112825826B
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- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 239000000843 powder Substances 0.000 claims abstract description 83
- 241000209140 Triticum Species 0.000 claims abstract description 78
- 235000021307 Triticum Nutrition 0.000 claims abstract description 78
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 36
- 238000003756 stirring Methods 0.000 claims abstract description 23
- 239000000049 pigment Substances 0.000 claims abstract description 15
- 238000000465 moulding Methods 0.000 claims abstract description 12
- 235000013312 flour Nutrition 0.000 claims description 76
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 24
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 24
- 235000010469 Glycine max Nutrition 0.000 claims description 21
- 235000013339 cereals Nutrition 0.000 claims description 20
- 244000068988 Glycine max Species 0.000 claims description 19
- 238000001816 cooling Methods 0.000 claims description 18
- 240000008042 Zea mays Species 0.000 claims description 17
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 17
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 17
- 235000005822 corn Nutrition 0.000 claims description 17
- 241000251468 Actinopterygii Species 0.000 claims description 15
- 238000000034 method Methods 0.000 claims description 13
- 239000000203 mixture Substances 0.000 claims description 10
- 239000011664 nicotinic acid Substances 0.000 claims description 10
- 240000004922 Vigna radiata Species 0.000 claims description 9
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims description 9
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims description 9
- 240000001417 Vigna umbellata Species 0.000 claims description 9
- 235000011453 Vigna umbellata Nutrition 0.000 claims description 9
- 241001107116 Castanospermum australe Species 0.000 claims description 5
- 235000021279 black bean Nutrition 0.000 claims description 5
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 3
- 238000005491 wire drawing Methods 0.000 claims description 3
- 239000000853 adhesive Substances 0.000 claims 2
- 230000001070 adhesive effect Effects 0.000 claims 2
- 239000000463 material Substances 0.000 abstract description 15
- 230000000694 effects Effects 0.000 abstract description 6
- 238000003801 milling Methods 0.000 description 10
- 239000002994 raw material Substances 0.000 description 7
- 238000005303 weighing Methods 0.000 description 7
- 230000000052 comparative effect Effects 0.000 description 6
- 210000000582 semen Anatomy 0.000 description 5
- 238000000227 grinding Methods 0.000 description 4
- 238000003825 pressing Methods 0.000 description 3
- 241000270322 Lepidosauria Species 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 241000143060 Americamysis bahia Species 0.000 description 1
- 241000269350 Anura Species 0.000 description 1
- 241000258920 Chilopoda Species 0.000 description 1
- 241000594009 Phoxinus phoxinus Species 0.000 description 1
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000003592 biomimetic effect Effects 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 244000013123 dwarf bean Species 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 239000004816 latex Substances 0.000 description 1
- 229920000126 latex Polymers 0.000 description 1
- 125000003071 maltose group Chemical group 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000013011 mating Effects 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 239000000741 silica gel Substances 0.000 description 1
- 229910002027 silica gel Inorganic materials 0.000 description 1
- 238000009987 spinning Methods 0.000 description 1
- 210000000538 tail Anatomy 0.000 description 1
Images
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)
- Confectionery (AREA)
Abstract
The invention relates to an edible lure bait and a preparation method thereof, the edible lure bait is mainly prepared by stirring and molding edible powder materials, sugar and water, wherein the edible powder materials at least comprise wheat powder materials and pigment powder materials with specific proportions. The edible lure bait is prepared by stirring and molding edible powder, sugar and water, and by selecting the wheat powder and the pigment powder in a specific ratio, the lure bait not only can protect the lure fishing effect, but also can avoid polluting water environment, and has good safety.
Description
Technical Field
The invention relates to the field of fishing baits, in particular to an edible lure and a preparation method thereof.
Background
The luya is a fishing method, and the traditional mode is a method for manufacturing a large fish attack imitating weak organisms. The following three common luya fishing tackle formulations are available: and (1) the straight handle rod is matched with a spinning wheel. And (2) the gun handle rod is provided with a water dropping wheel. And (3) matching the pistol grip with the drum wheel. The fishing method is a sophisticated technique and requires the comprehensive operation of a rod, a bait and a wheel. In the whole process, the fisher is doing the whole-body exercise and is widely welcomed by fishing enthusiasts.
The lure bait used in the conventional mating lure rod is divided into a hard bait and a soft bait. The hard bait comprises suspended minox (Minnow), wave-crawling (Popper), swinging small fat (Crank), pencil (Pencil), VIB (Rattlin), spoon (Spoon), metal bait pait (wire bag), rotating pait (spinner) and the like. The soft bait includes maggots cauda curlicu (Grub), maggots bifidus (twintails), noodle worms (Worm), shrimps (craws), lizards (lizards), polypod (centipede), frogs (frog), soft fish (fish), loud noise (beard male buzzbait), etc. The hard bait and the soft bait are generally made of glue, such as latex, silica gel, plastic, etc., and are easy to fall into water to cause pollution. In addition, children eating Lu Yaer by mistake are also prone to physical discomfort and even life risks.
Disclosure of Invention
Therefore, the edible lure bait and the preparation method thereof are needed to be provided, the lure fishing effect can be guaranteed, the water environment can be prevented from being polluted, and the safety is good.
The technical scheme of the invention is as follows:
the invention provides an edible lure bait, which is a bionic fish prepared by stirring and molding edible powder, sugar and water, wherein the edible powder at least comprises wheat powder and pigment powder, and the weight ratio of the wheat powder to the pigment powder is (1-5): (2-7). And the wheat powder is cooked wheat flour which is baked at 30-35 ℃ to be non-sticky.
In some of the embodiments, the edible lure is provided with a fishhook hiding cavity.
In some of these embodiments, the colored pigment powder is selected from soy flour and/or corn flour.
In some of these embodiments, the soy flour is selected from at least one of green bean flour, red bean flour, soy bean flour, and black bean flour.
In some of these embodiments, the sugar is maltose.
In some of the examples, the mass ratio of the edible powder to the sugar is (5-15): 1.
the invention also provides a preparation method of the edible lure, which is characterized by comprising the following steps: placing the wheat grains in an oven, and baking at 30-35 ℃ until no adhesiveness exists to obtain cooked wheat flour; adding sugar into water to form sugar water; and adding the wheat cooked powder and the pigment powder into sugar water, stirring at the temperature of below 30 ℃ until the wheat cooked powder and the pigment powder are in a wire-drawing shape, transferring the mixture into a mold, and cooling and molding to obtain the bionic fish.
In some of these embodiments, the edible lure further comprises the step of baking the powdered coloring matter into a cooked powder by baking.
The invention also provides a lure method of the edible lure bait using the edible lure bait. The lure method further comprises the step of matching the edible lure with a bionic fish-shaped fixed shell with at least one dissipation hole in the bottom.
The invention has the beneficial effects that:
the edible lure bait is prepared by stirring and molding edible powder, sugar and water, and by selecting the wheat powder and the pigment powder in a specific ratio, the lure bait not only can protect the lure fishing effect, but also can avoid polluting water environment, and has good safety. Especially, the wheat powder is the cooked wheat flour which is baked at 30-35 ℃ to be non-sticky, the setting effect can be obviously improved, the obvious decomposition effect in a short time after the product is put into water is ensured, and the fish is attracted and hooked.
Drawings
Fig. 1 is a schematic structural view of a forming die for edible lure.
Fig. 2 is a schematic view of the structure of the edible lure.
Detailed Description
The principles and features of this invention are described below in conjunction with examples which are set forth to illustrate, but are not to be construed to limit the scope of the invention. Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. The terminology used in the description of the invention herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention.
The invention provides a forming die 100 of edible lure, and the structure of the die is shown in figure 1. The molding die 100 includes a first press mold 110 and a second press mold 120.
Specifically, the first press mold 110 is provided with two upper half cavity 111 juxtaposed. The first press-fit die 110 is further provided with a plurality of oval positioning blocks 112, and the plurality of positioning blocks 112 are distributed along the outer periphery of one side of the upper half-groove cavity 111. The end corner of the first press mold 110 is provided with an alignment notch 113.
Specifically, the second press-fit die 120 is provided with two lower cavity halves 121, and the lower cavity halves 121 are further provided with protrusions for forming a fishhook hiding cavity for the edible lure. The second press-fit die 120 is further provided with a positioning slot 122, and the positioning slot 122 is matched with the positioning block 112. And a positioning column 123 matched with the alignment notch 113 is further arranged at the end corner of the second press-fit mold 120.
In the process of forming, in the process of pressing the first pressing die 110 and the second pressing die 120, the lower half-shaped cavity 111 and the upper half-shaped cavity 121 can be matched and aligned to form the material into the bionic fish with the fishhook hidden cavity.
The edible lure 200 prepared by using the molding die has the shape as shown in fig. 2, and has a bionic fish main body structure and a fishhook hiding cavity 201.
Example 1
The embodiment provides a preparation method of edible lure, which comprises the following steps:
s1, preparing cooked powder:
and (3) making the wheat grains into wheat flour by a milling device, and baking the wheat flour for 20min at the temperature of 30-35 ℃ to obtain the non-sticky cooked wheat flour.
Corn grains are made into corn flour by a milling device, and then the corn flour is put into an oven to be baked at 150 ℃ to obtain the corn flour.
S2, weighing the following raw materials: 1.0 part of maltose, 3.5 parts of wheat flour, 5.5 parts of corn flour and a proper amount of water are respectively weighed.
S3, stirring: dissolving maltose into water, adding cooked wheat flour and cooked corn flour, and stirring at high speed at a temperature below 30 deg.C to obtain mixed material.
S4, cooling and forming: and (3) placing the mixed material in a mould shown in figure 1 for cooling and forming to obtain the yellow lure bionic fish.
Example 2
The embodiment provides a preparation method of edible lure, which comprises the following steps:
s1, preparing cooked powder:
and (3) making the wheat grains into wheat flour by a milling device, and baking the wheat flour at the temperature of 30-35 ℃ to obtain the non-sticky cooked wheat flour.
And (3) grinding the mung bean grains into mung bean powder, and then placing the mung bean powder in an oven to be baked at 160 ℃ to obtain the cooked mung bean powder.
S2, weighing the following raw materials: 1.0 part of maltose, 4 parts of wheat cooked powder, 5 parts of mung bean cooked powder and a proper amount of water are respectively weighed.
S3, stirring: dissolving maltose in water, adding cooked wheat flour and cooked mung bean flour, and stirring at high speed at a temperature below 30 deg.C to obtain mixed material.
S4, cooling and forming: and (3) placing the mixed material in a mould shown in figure 1 for cooling and forming to obtain the light green road sub-bait.
Example 3
The embodiment provides a preparation method of edible lure, which comprises the following steps:
s1, preparing cooked powder:
and (3) making the wheat grains into wheat flour by a milling device, and baking the wheat flour at the temperature of 30-35 ℃ to obtain the non-sticky cooked wheat flour.
And (3) making the red bean grains into red bean powder by using milling equipment, and then placing the red bean powder into an oven to be baked at 180 ℃ to obtain the red bean cooked powder.
S2, weighing the following raw materials: 1.0 part of maltose, 3 parts of wheat cooked powder, 6 parts of red bean cooked powder and a proper amount of water are respectively weighed.
S3, stirring: dissolving maltose in water, adding cooked wheat flour and cooked semen Phaseoli powder, and stirring at high speed at a temperature below 30 deg.C until the mixture is in thread form to obtain a mixture.
S4, cooling and forming: and (3) placing the mixed material in a mould shown in figure 1 for cooling and forming to obtain the red lure.
Example 4
The embodiment provides a preparation method of edible lure, which comprises the following steps:
s1, preparing cooked powder:
and (3) making the wheat grains into wheat flour by a milling device, and baking the wheat flour at the temperature of 30-35 ℃ to obtain the non-sticky cooked wheat flour.
And (3) making the soybean grains into soybean powder by a grinding device, and then placing the soybean powder into an oven to be baked at 120 ℃ to obtain the soybean cooked powder.
S2, weighing the following raw materials: 1.0 part of maltose, 4 parts of wheat cooked powder, 7 parts of soybean cooked powder and a proper amount of water are respectively weighed.
S3, stirring: dissolving maltose in water, adding cooked wheat flour and cooked soybean flour, and stirring at high speed at a temperature below 30 deg.C to obtain mixed material.
S4, cooling and forming: and (3) placing the mixed material in a mould shown in figure 1 for cooling and forming to obtain the yellow lure.
Example 5
The embodiment provides a preparation method of edible lure, which comprises the following steps:
s1, preparing cooked powder:
and (3) making the wheat grains into wheat flour by a grinding device, and baking the wheat flour at the temperature of 30-35 ℃ to obtain the non-sticky cooked wheat flour.
And (3) making the black soya bean particles into black soya bean powder by milling equipment, and then placing the black soya bean powder in an oven to be baked at 180 ℃ to obtain the black soya bean cooked powder.
S2, weighing the following raw materials: 1.0 part of maltose, 3.5 parts of wheat cooked powder, 5.5 parts of black bean cooked powder and a proper amount of water are respectively weighed.
S3, stirring: dissolving maltose in water, adding cooked wheat flour and cooked black bean flour, and stirring at high speed at a temperature below 30 deg.C until the cooked wheat flour and black bean flour are stretched into thread shape to obtain a mixture.
S4, cooling and forming: and (3) placing the mixed material in a mould shown in figure 1 for cooling and forming to obtain the black lure.
Example 6
The embodiment provides a preparation method of edible lure, which comprises the following steps:
s1, preparing cooked powder:
and (3) making the wheat grains into wheat flour by a milling device, and baking the wheat flour at the temperature of 30-35 ℃ to obtain the non-sticky cooked wheat flour.
Respectively making corn kernels and soybean kernels into corn flour and soybean flour by milling equipment, and then placing the corn flour and the soybean flour into an oven to be baked at 130 ℃ to obtain cooked corn flour and cooked soybean flour respectively.
S2, weighing the following raw materials: 1.0 part of maltose, 3.5 parts of wheat cooked powder, 3.5 parts of corn cooked powder, 3.5 parts of soybean cooked powder and a proper amount of water are respectively weighed.
S3, stirring: dissolving maltose in water, adding cooked wheat flour, cooked corn flour and cooked soybean flour, and stirring at high speed at a temperature below 30 deg.C until the cooked wheat flour, cooked corn flour and cooked soybean flour are pulled into filaments, to obtain a mixture.
S4, cooling and forming: and (3) placing the mixed material in a mould shown in figure 1 for cooling and forming to obtain the color lure.
Example 7
The embodiment provides a preparation method of edible lure, which comprises the following steps:
s1, preparing cooked powder:
and (3) making the wheat grains into wheat flour by a grinding device, and baking the wheat flour at the temperature of 30-35 ℃ to obtain the non-sticky cooked wheat flour.
Making semen Phaseoli powder and semen Phaseoli Radiati powder with milling equipment, and baking at 170 deg.C in oven to obtain cooked semen Phaseoli powder and cooked semen Phaseoli Radiati powder.
S2, weighing the following raw materials: 1.0 part of maltose, 3.5 parts of wheat cooked powder, 3.5 parts of red bean cooked powder, 3.5 parts of mung bean cooked powder and a proper amount of water are respectively weighed.
S3, stirring: dissolving maltose in water, adding cooked wheat flour, cooked red bean flour and cooked mung bean flour, and stirring at high speed at a temperature below 30 deg.C until the mixture is in a stretched filament shape to obtain a mixture.
S4, cooling and forming: and (3) placing the mixed material in a mould shown in figure 1 for cooling and forming to obtain the color lure.
Comparative example 1
Compared with example 1, the present comparative example provides a method for preparing an edible lure, which does not contain corn flour but only uses 1 part of maltose, 3.5 parts of wheat flour and water, and is stirred, cooled and shaped.
Comparative example 2
Compared with example 7, this comparative example provides a method for preparing an edible lure, which does not contain wheat flour, and is formed by stirring, cooling and molding only 1 part of maltose, 5.5 parts of corn flour and water.
The lure fishing tests were carried out by using the lure prepared in examples 1 to 7 and comparative example 1, and the total fishing amount of 4 people in Xiangyang lakes (black dragon dam, white Long Yan, huang Longyan and Putuo dam) at a weekend was counted, and the statistical results are shown in Table 1 below:
TABLE 1 statistical table of the results of the sub-fishing test
As can be seen from Table 1, the biomimetic lure for fish prepared by molding maltose, wheat flour and colored bean flour in a specific ratio in examples 1 to 7 can gradually disperse out particles in a short time, and is dissipated and attracted to fish, and the lure effect is good, compared with comparative examples 1 and 2.
Meanwhile, the bionic lure for fish in examples 1 to 7 is edible, does not pollute the environment, and has good safety.
The technical features of the above embodiments can be arbitrarily combined, and for the sake of brevity, all possible combinations of the technical features in the above embodiments are not described, but should be considered as the scope of the present specification as long as there is no contradiction between the combinations of the technical features.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.
Claims (4)
1. The edible lure is characterized in that the bionic fish is prepared by stirring and molding edible powder, maltose and water, wherein the edible powder consists of wheat powder and baked pigment powder, the wheat powder is wheat cooked powder which is baked to be non-adhesive at the temperature of 30-35 ℃, and the weight ratio of the wheat powder to the pigment powder is (1~5): (2~7), the baked pigment powder is selected from corn cooked powder or bean flour cooked powder, the bean flour is selected from at least one of mung bean flour, red bean flour, soybean flour and black bean flour, and the mass ratio of the edible powder to the maltose is (5 to 15): 1;
the preparation method of the edible lure comprises the following steps:
crushing wheat grains, placing the crushed wheat grains in an oven, and baking the crushed wheat grains at the temperature of 30-35 ℃ until the wheat grains are not bonded to obtain cooked wheat flour;
adding maltose to water to form a sugar water;
and adding the wheat cooked powder and the baked pigment powder into maltose water, stirring at the temperature of below 30 ℃ until the wheat cooked powder and the baked pigment powder are in a wire-drawing shape, transferring the mixture into a mold, and cooling and molding to obtain the bionic fish.
2. The edible lure according to claim 1, wherein the edible lure is provided with a fishhook hiding cavity.
3. A method for preparing the edible lure according to claim 1 or 2, comprising the steps of:
crushing wheat grains, placing the crushed wheat grains in an oven, and baking the wheat grains at the temperature of 30-35 ℃ until the wheat grains are not adhesive to obtain cooked wheat flour;
adding maltose to water to form a sugar water;
and adding the wheat cooked powder and the baked pigment powder into maltose water, stirring at the temperature of below 30 ℃ until the wheat cooked powder and the baked pigment powder are in a wire-drawing shape, transferring the mixture into a mold, and cooling and molding to obtain the bionic fish.
4. A lure method using the edible lure according to claim 1 or 2.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110027583.7A CN112825826B (en) | 2021-01-10 | 2021-01-10 | Edible lure and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110027583.7A CN112825826B (en) | 2021-01-10 | 2021-01-10 | Edible lure and preparation method thereof |
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| Publication Number | Publication Date |
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| CN112825826A CN112825826A (en) | 2021-05-25 |
| CN112825826B true CN112825826B (en) | 2022-11-04 |
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Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101268812B (en) * | 2008-03-08 | 2011-07-20 | 山东大学威海分校 | Biodegradable fishing lure and preparation method |
| CN102524211B (en) * | 2012-02-13 | 2013-07-31 | 王庆宏 | Sounding bait and making method thereof |
| CN103283697B (en) * | 2012-08-01 | 2015-07-15 | 浙江省海洋开发研究院 | Luminous fishing bait and preparation method thereof |
| CN103583485A (en) * | 2012-08-15 | 2014-02-19 | 傅青宏 | Bait formed by novel polymer materials and production method thereof |
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