Pinyin name Lu Tuore

English name Camel as food.

Source: Bactrian camel meat, a kind of camel.

Latin animal and plant mineral name: bactrian camel

Bactrian camel, in its primitive form, is one of the large cloven-hoofed animals, weighing up to 500 kilograms. Bigger than a horse, with a gooseneck neck, a small head and short ears. The nose can be opened and closed. The neck is hairy, with two saddle-like peaks on the back, the upper lip is split like a rabbit's lip, and the lower lip is longer. Slender limbs, big feet with plates. Short tail. There are 7 corpus callosum, including chest 1, 4 forelimbs and 2 hind limbs. Camels born in caves have small meat peaks, short hair and narrow palms. The delicate and soft fluff of the quilt is camel hair, which is generally sandy yellow and brown.

Ecological environment and layout

Ecological environment: Wild camels inhabit desert areas. Tolerance to hunger and thirst, feeding on saline-alkali plants in shrubs and semi-shrubs. It is often seasonal and suitable for migration.

Distribution of resources: distributed in southeastern Xinjiang, Gansu, Qinghai and Inner Mongolia.

The amino acid content of fresh bactrian camel meat is arginine 15.85-30.89%, glutamic acid 9.2-95%, threonine 7.5-23.6% and alanine 34.5-60.2%. Proline 2.06-6.55 mg%, tyrosine 0.6-2 1.53 mg%, tryptophan 0-24.6 mg%, methionine 0- 13. 165438. Contains inosine -5- monophosphate, copper, etc.

Camel meat annotation Camel meat is the meat of bactrian camel, a kind of camel. Camels are animals that grow in desert areas. Its hump is the nutrition bank of camel, which is connected with the back muscles and consists of rich colloidal fat. It is a rare delicacy in China's traditional recipes. Camel's palm, that is, hoof palm, is fat and thick, rich in protein, and its meat is tender and elastic.

Camel meat is rich in protein, fat, calcium, phosphorus, iron, vitamin A, vitamin B, vitamin B: and nicotinic acid. Among them, the fat content is 65%, and its cholesterol content is also very low, so it is a healthy meat.

Medicinal efficacy of camel meat Camel meat can tonify qi and blood, strengthen bones and muscles, moisturize skin and treat malignant sores. Its hump tastes sweet and non-toxic. Has the effects of moistening dryness, expelling pathogenic wind, promoting blood circulation and reducing swelling. Camel milk's slight fever has the effects of nourishing, calming the nerves, nourishing yin and detoxicating, and is used for various diseases caused by other poisons except copper sulfate and physical weakness in recovery period after poisoning.

Camel meat is suitable for people with deficiency of qi and blood, weakness of muscles and bones, malnutrition and stubborn wind disease.

Camel meat is not edible. Camel meat is warm and beneficial. Ordinary people can not eat, but patients with skin diseases should not eat.