Oldal 432 [432]
OCR
BATNAIRAMDAL, CH. — OTGONCHIMEG, B. Goat milk helps holding breath. Consumption period is from 1 June to 15 August. Dry agent of milk protein essence reaches 28.396 containing majority of oil and protein. Each day passes, amount of protein, oil and mineral decreases gradually while lactose gradually increases. Protein essence of goat milk has globulin amount 20 times greater than normal milk and twice greater albumin exist playing important role in order to protect the offspring from any diseases. Yogurt is made from milk of sheep, goat, cattle, and yak. The main representative of lactose acid microorganisms in Mongolian yogurt ferment are 1. Bulgaricum, Str. Thermophylus, Str. Lactis. Water Rain water, snow water, spring water are the best sort of water while river water, well water, salty water and tree water are not the good ones. — Water with strong flow from Snow Mountain — Poor digestion if drink cold; — Backwater — worm diseases, stomach cancer, and bad for cardiac diseases; — Cold clean water - helps for dizziness, hangover, feeling dim, vomiting, thirsting, feeling fever, bleeding, jaundice, and poisoning; — Boiled water — good for calorie recovery, food digestion, stopping hiccupping, abdomen swallow by stomach cancer and gas, uneasiness of breathing and new typhoid. Grains and Meat From ancient time, the Mongols used to fry and mill cleaned seed of barley to make sifted flour and used pearl barley in their diet widely. Moreover, they used rye flour to make bread products, millet for fried grain for daily consumption. Wheat flour has major role in the food consumption of the Mongols. Wheat flour is used as meal ingredient along with meat and milk but also to make various confectioneries, pastries, and croissants. Mongolian pastries are ideal feature food for camping, and nomad life for long term preservation at original quality as they are well kneaded for compression, and fried in abundant fat oil, which is very nutritious. Mutton has good quality and taste, which related to its delicate and fine texture. Most optimal ratio of bones, fat and meat is 1:5 that frequently occur with two years old sheep. Complete usage of internal flesh of sheep may related to their protein content. Percentage of Mongolian sheep’s non-substituting vitamin is 41.64 while mutton of Kyrgyz fine-fleeced sheep achieved 29.28 and meat of New Zealand sheep is 39.09. Beef has likely cool nature meat while yak meat is warm nature meat. Nonsubstituting vitamin in beef is comparatively higher and protein in only 50g of dried meat can keep human need for a whole day. Fat-soluble vitamins dominates in beef. 430
