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FEATURES OF MONGOLIAN Monks’ DIETARY
Dried meat: The best way to keep livestock meat for longer time is drying. The
dried meat can be made by mutton, beef, camel meat, and goat meat. Ideal tempera¬
ture for drying is at least minus 10 degree Celsius mostly the end of November and
beginning of December cold. Flesh shall be chopped with thickness of 2-4 centi¬
meters and 15-30 centimeter long hanged on stretched rope in a forking manner
with 2 centimeters of intervals. Dried beef and camel meats are better in quality.
Dried meat prepared in Mongolian way does not loose its quality for 1-3 years. It is
significant as it is 4 times lighter than meat with bones, feasible for transporting and
storing for its volume, beneficial for the growth of herd, and it is much beneficial in
terms of economy and health. Scientists discovered that around 80 percent of dried
meat is protein, which contains rich vitamins and nutrition.
Conclusion
Number and choice of monks’ diet is limited as they obey strict rules of refraining
from unfavourable meals. It demonstrated that consuming diets coordinating with
weather and 6 seasons are important for long and healthy life. It is recommended
to use more unsaturated fat acid, protein, tail fat, and nut in order to prevent from
senility, opaqueness as one get older, body parameters decrease and vein stiffness
increases.
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