Bait for tier commercial fishing

IPC classes for russian patent Bait for tier commercial fishing (RU 2255471):

A23K1/10 - from meat, fish, or bones; from kitchen waste

A01K85 - Artificial bait for fishing

Another patents in same IPC classes:

Method for processing of poultry wastes and meat-and-feather flour produced by method / 2251886

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Method for utilizing of food wastes with high moisture content / 2248720

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Combination lure "snake" / 2253971

Invention can be used at fishing with fishing rod or spinning rod all year round. Proposed combination lure consists of two connected parts, namely, plate and snake-like ones, to which fishing line is connected. Hook is secured on end of plate part. Snake consisting of movable links transmits, when in working state, wave motions to plate part of body, so, when fishing, both parts of body form common structure simulating movements of life fish. Links of snake are jointed to provide striking one against the other to get sound signal.

Lure / 2253228

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Bait / 2247497

Proposed bait ("fly-mormyshka-brush mover") consists of body, hook made integral with body, and elastic members. Said bait resembles mormyshka and artificial fly. Elastic members are arranged at angle to longitudinal axis of bait body and are made to form support surface pointed to ground. Elastic members secured in rear and side parts of body are made for orientation of bait is space over ground and orientation of hook in horizontal position over bottom. Bait receiving jerks in vertical plane from angler moves over ground in horizontal plane, thus increasing resemblance of real food.

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Bait for tier commercial fishing / 2255471

Proposed bait for tier commercial fishing contains mixture prepared from fish and/or seafood by products enclosed in envelope in form of sausage at the following ratio of components: stuffing made of fish and/or seafood by-products - 8 parts; sunflower cake - 1 part; rue-flour - 1 part; or stuffing made of fish and/or seafood by-products - 8 parts; starch - 1 part; rye-flour - 0.8 part; nonrefined vegetable oil - 0.2 part; or stuffing made of fish and/or seafood by-products - 8.5 parts; rue-flour - 1 part; starch - 0.2 part; nonrefined vegetable oil - 0.2 part; smoking liquid - 0.1 part.

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Rotating spoon-bait / 2267919

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Rotating spoon-bait / 2267920

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Method for utilizing of food wastes with high moisture content / 2248720

Method for processing of poultry wastes and meat-and-feather flour produced by method / 2251886

Bait for tier commercial fishing / 2255471

Method for production of feed for sea-urcin and feed / 2259062

Claimed method includes fish skin application as protein source. Skins are charged into pressure cooker and boiled for 1-1.5 h under excessive pressure 1.5 atm and at temperature of 120°C. Obtained product is crushed to produce homogeneous mass. In prepared mass while continuously agitation algae flour is added to produce spread homogenized gelled mass, which presents in finished feed in form of hard-backed dark-colored jujube. In another embodiment in homogeneous mass together with algae flour carotene-containing raw materials of plant or animal origin and/or vitamins and/or premixes are added. Claimed feed contains 70-80 wt.% of homogeneous mass obtained after fish skin boiling and balance: algae flour. Additional components, such as carotene-containing products, and/or vitamins and/or premixes are used in amount sufficient to provide daily requirement of sea-ursins.

Method for obtaining fermentative hydrolyzate based upon fish proteins / 2262859

The present innovation deals with obtaining curative-prophylactic means, food and fodder additives, nutritive media for cultivating microorganisms and eukariotic cells. In the method suggested one should obtain protein-containing mass out of fish viscera and fish bodies, as for its hydrolysis it should be performed directly or due to mixing it with water, moreover, as an alkaline agent one should apply calcium hydroxide, and as an acidic agent - orthophosphoric acid. Final purification of the product (removal of pigments, specific odor and taste of fish) should be carried out due to chromatography upon carriers of Amberlight XAD type (France). The innovation provides to obtain final product at low ash (salts) content, shortens the duration of technological modes to conduct the process and improves palatability of the product obtained due to removing specific fish odor.

FIELD: commercial fishing.

SUBSTANCE: proposed bait for tier commercial fishing contains mixture prepared from fish and/or seafood by products enclosed in envelope in form of sausage at the following ratio of components: stuffing made of fish and/or seafood by-products - 8 parts; sunflower cake - 1 part; rue-flour - 1 part; or stuffing made of fish and/or seafood by-products - 8 parts; starch - 1 part; rye-flour - 0.8 part; nonrefined vegetable oil - 0.2 part; or stuffing made of fish and/or seafood by-products - 8.5 parts; rue-flour - 1 part; starch - 0.2 part; nonrefined vegetable oil - 0.2 part; smoking liquid - 0.1 part.

EFFECT: improved efficiency of bait and catch at tier commercial fishing.

4 cl

The invention relates to the field of fisheries, and is intended for industrial longline fishing.

Known bait for longline fishing, consisting of pieces of carcasses fresh fish (herring, mackerel or squid. On the conveyor nivoche machine is placed, for example, fish head forward, and the next carcass is placed overlapping the previous one. Thus is formed a continuous ribbon from the carcasses of fish.

The inefficiency of this bait is that the carcass of the fish in the tail thinner and the joints between the fish hooks tier bad nagulayetsa or even go in the water blank. The number of empty hooks can reach from 15 to 30%. And the story is 15-20 km are from 2000 and more ningependa hooks, which significantly reduces the catch.

The technical problem which is solved by the claimed invention is to increase the effectiveness of the bait, and therefore increase the profitability of longline fishing.

This task is solved in that:

Bait for longline fishing industry fish contains a mixture prepared using waste fish (or other seafood) production, which is contained in the shell shape of the sausage, the mixture comprises the following components:

8 pieces of minced fish and/or other seafood;

1 part sunflower meal;

1 part rye flour;

8 pieces of minced fish and/or other seafood;

1 part of starch;

0.8 parts of rye flour;

0.2 parts of unrefined vegetable oil (sunflower) oil;

8.5 parts of minced fish and/or other seafood;

1 part rye flour;

0.2 parts of starch;

0.2 parts of unrefined vegetable oil (sunflower) oil;

0.1 part liquid smoke (MINCH).

In addition, in special cases of the proposed bait:

- applied membrane with a diameter of 25-30 mm, and a length of ~1100 mm;

the length of the resulting sausage is about 900 mm, with each side remains about 100 mm free from the mixture of the sheath;

- the shell is made of durable, with a phosphor stripe.

Fresh fish waste production act in a chopper and brought to a pasty mass. Then cooked so the meat enters the equipment, added the necessary ingredients and the whole mass is thoroughly mixed. Ready (Naivasha) the mixture is loaded into a mechanical syringe and with it stuffed into a prepared shell (packaging). The most effective shell with a diameter of 25-30 mm, length ~1100 mm At both ends of the thus prepared sausage tied up, leaving on each side 100 mm free from the mixture of the shell. The length of the obtained sausages 900 mm (genuine standard packaging box No. 4). Then the sausages are hung on hangers and loaded into the kiln for further heat treatment, which takes place at a temperature of 70-80° for about 1 hour. Then the sausages are cooled by air or water and proceed to freeze. After freezing sausages are Packed in a cardboard box No. 4 and are to be stored. Store finished bait at -18°.

Before staging tier of the freezer hold the bait enters the tank next to nivoche machine, where thawed to 2-5°. The free ends of the casings of different sausages firmly connected to each other, and once the ends are cut off. The shell should be durable, standard sausages, frankfurters or wieners.

Thus, we get a continuous ribbon of the same diameter and almost without gaps that provides nailene tier of not less than 99.8%.

1. Bait for longline fishing industry fish containing a mixture prepared using fish waste production and/or seafood contained in the membrane in the form of sausages, in the following ratio of components, including:

Minced fish waste production and/or

seafood 8

Sunflower cake 1

Rye flour 1

Minced fish waste production and/or

seafood

Starch 1

Rye flour 0,8

Crude vegetable oil 0,2

Minced fish waste production and/or

seafood 8,5

Rye flour 1

Starch 0,2

Liquid smoke 0,1

2. Bait according to claim 1, characterized in that the shell is made with a diameter of 25-30 mm and a length of 1100 mm

3. Bait according to claim 1 or 2, characterized in that the length of the resulting sausage is about 900 mm, with each side remains about 100 mm free from the mixture of the shell.

4. Bait according to claim 1 or 2, characterized in that the shell is made from phosphor stripe.