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OCR
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 temperature 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 centimeters 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. 431
