KR830001202B1 - Bait for Sea Fishing - Google Patents
Bait for Sea Fishing Download PDFInfo
- Publication number
- KR830001202B1 KR830001202B1 KR1019820000644A KR820000644A KR830001202B1 KR 830001202 B1 KR830001202 B1 KR 830001202B1 KR 1019820000644 A KR1019820000644 A KR 1019820000644A KR 820000644 A KR820000644 A KR 820000644A KR 830001202 B1 KR830001202 B1 KR 830001202B1
- Authority
- KR
- South Korea
- Prior art keywords
- fish
- bait
- oil
- fish oil
- sea fishing
- Prior art date
Links
Landscapes
- Feed For Specific Animals (AREA)
- Fodder In General (AREA)
Abstract
내용없음.None.
Description
본 발명은 바다낚시용 미끼의 제조방법에 관한 것으로서, 더 상세히 설명하면 새우, 소라, 멸치등의 통상 미끼로 사용하는 어류에 어유나 어간유등을 침투시켜 미끼를 제조하는 방법에 관한 것이다.The present invention relates to a method of manufacturing a bait for sea fishing, and more particularly, to a method of manufacturing a bait by penetrating fish oil or liver oil into fish used as a normal bait such as shrimp, conch and anchovy.
종래의 바다낚시용 미끼는 새우, 소라등을 냉동하였다가 직접 미끼로 사용하였는바, 이와 같은 미끼는 그 처리가 간편하고 구입이 용이하여 다양하게 이용하여 왔다.Conventional sea fishing lures have been used directly as a bait after freezing shrimp, conch, etc., such bait has been used in various ways because the treatment is simple and easy to purchase.
본 발명은 전술한 종래의 미끼에 어유를 침투시킨 결과 어유의 냄새로 인하여 어유가 일종의 유인제 역할을 하여 미끼로서의 효과가 향상됨을 알게되어 발명하게 된 것이다.The present invention is to invent the fish oil in the above-described conventional bait as a result of the fish oil acts as a kind of attractant due to the smell of the fish oil to improve the effect as a bait.
본 발명에 사용되는 미끼용 어류로는 새우, 소라 멸치등 종래 미끼로 사용되는 각종의 소어류가 사용될뿐 아니라 기타의 어육등 종래 물고기 유인효과가 없어 미끼로 사용할 수 없었던 어류도 사용할 수 있다.As the fish for the bait used in the present invention, not only various kinds of fish used as conventional baits such as shrimp and anchovy anchovy, but also fish which could not be used as bait because other fish meats do not have a conventional fish attraction effect.
그리고 본 발명에 사용되는 어류로는 멸치류, 오징어유, 청어유, 가다랭이 어유등 각종의 어유를 이용할 수 있음은 물론이고 어간유등 식용으로 부적합하여 식용으로 이용할 수 없는 어류내장등에서 취출하여 낸 어유등도 사용할 수 있다.And the fish used in the present invention can be used for various fish oils such as anchovy, squid oil, herring oil, bonito fish oil, as well as fish oil extracted from fish intestines that are not suitable for food use such as fish liver oil. Can also be used.
이하 본 발명의 방법을 구체적으로 설명하면 새우, 소라등 소형어류를 80―100°의 고온수에 순간적으로 침지하였다가 꺼내어 어육이 굳어지게한 다음 어유속에 침지한다. 미끼용 어류를 어유속에 침지하여 어유가 어류의 피부속으로 침투되게한 다음 꺼내어 식염수에 침지한다.Hereinafter, the method of the present invention will be described in detail. Small fish such as shrimp and conch are instantaneously immersed in hot water of 80-100 ° and then taken out to harden the fish meat and then immersed in fish oil. Bait fish is immersed in the fish oil so that the fish oil penetrates into the skin of the fish, then taken out and soaked in saline.
어유가 침투된 미끼용 어류를 식염수에 침지하는 것은 미끼를 보관중에 어류가 부패되는 것을 방지하기 위한 것으로서, 필요에 따라서는 어류를 식염수에 침지하는 대신 낚시용 고기의 유인에 영향을 미치지 아니하는 방부제를 어유에 혼합하여 처리하거나 어유 처리된후에 방부제를 살포하는등의 통상적인 방법으로 방부 처리할 수 있다. 그리고 경우에 따라서는 식염수 처리와 동시에 방부제 처리를 할 수 있다.The immersion of fish oil into the saline in which the fish oil has penetrated is to prevent the fish from decaying during the storage of the bait. If necessary, the preservative does not affect the attraction of fishing meat instead of immersing the fish in saline. May be mixed with fish oil or treated by conventional methods such as spraying preservatives after fish oil treatment. In some cases, preservative treatment can be performed simultaneously with saline treatment.
식염수 또는 방부 처리된 미끼는 건조함이 없이 진공 포장하거나 냉동시켰다가 미끼로 사용한다.Saline or preserved baits are vacuum packed or frozen without drying and used as bait.
전술한 본 발명의 방법에 의하면 제조된 미끼는 어유가 침투되어 있어서 고기 유인효과가 우수할뿐만 아니라 식염수를 처리하므로서 어육이 쉽게 부패되는 것을 방지하게 된다.According to the above-described method of the present invention, the bait prepared is not only excellent in meat attracting effect due to the penetration of fish oil, but also prevents the fish meat from easily decaying by treating saline.
[실시예]EXAMPLE
새우를 80℃의 온수에 5분간 침지하고 꺼내어 청어유에 6시간동안 침지한 후 꺼내어 밀봉 포장하고 냉동실에 보관한다.Shrimp is soaked in warm water at 80 ° C for 5 minutes, then taken out, and soaked in herring oil for 6 hours, then taken out, sealed and stored in a freezer.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019820000644A KR830001202B1 (en) | 1982-02-13 | 1982-02-13 | Bait for Sea Fishing |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019820000644A KR830001202B1 (en) | 1982-02-13 | 1982-02-13 | Bait for Sea Fishing |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR830001202B1 true KR830001202B1 (en) | 1983-06-24 |
Family
ID=19223971
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1019820000644A KR830001202B1 (en) | 1982-02-13 | 1982-02-13 | Bait for Sea Fishing |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR830001202B1 (en) |
-
1982
- 1982-02-13 KR KR1019820000644A patent/KR830001202B1/en active
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Arason et al. | Preservation of fish by curing | |
| Wood | The diffusion of salt in pork muscle and fat tissue | |
| KR830001202B1 (en) | Bait for Sea Fishing | |
| US4160847A (en) | Process of improving the freeze-thaw stability of fish bait | |
| JPH11221010A (en) | Processing/preservation for retaining taste/freshness/ quality of sea cucumber for long period of time | |
| Matsumoto | Minced fish technology and its potential for developing countries | |
| Turan et al. | Salting technology in fish processing | |
| US6001396A (en) | Method and solution for improving frozen seafood quality | |
| Hamed et al. | EFFECT OF FOOD‐PROCESSING METHODS UPON SURVIVAL OF THE TREMATODE HETEROPHYES SP. IN FLESH OF MULLET CAUGHT FROM BRACKISH EGYPTIAN WATERS | |
| US3882249A (en) | Method for the deodorization and blood-removal of meats and fish eggs | |
| KR100696645B1 (en) | Method for processing globefish | |
| US3261693A (en) | Method of preparing and freezing lobsters and crabs | |
| KR101857719B1 (en) | Ground-bait having condensed agricultural products, fishery products, livestock products or forest products for trap-fishery and Method for manufacturing thereof | |
| JP3177314B2 (en) | Seaweed processing method | |
| JP2001045939A (en) | Fishing bait held in hermetic storage container | |
| JPS63283543A (en) | Fishing bait | |
| CN103960340B (en) | A kind of compound anti-oxidation technology keeps the method that green grass or young crops accounts for fillet product property | |
| Love et al. | Protein denaturation in frozen fish. IX—The inhibitory effect of glycerol in cod muscle | |
| KR910005284B1 (en) | Process improvable of fried fishes | |
| KR100611054B1 (en) | Bait or manufacturing method of bait for sea fishing using squid meat | |
| JPS59196032A (en) | Method for preventing denaturation of krill and for keeping its freshness | |
| KR100604137B1 (en) | Bait or manufacturing method of bait for sea fishing using crab | |
| JPS637750A (en) | Fishing bait and production thereof | |
| CA2276262C (en) | Method and solution for improving frozen seafood quality | |
| RU2098973C1 (en) | Method for producing fish semi-finished product for drying, smoking and curing |