Increasing the protein content of used meat-pickling brine - by ultrafiltration and recovering concentrate

摘要

A process is claimed for increasing the concn. of macromolecules in a pickling brine, more specifically for increasing the protein content of a brine which has been used for pickling meat. The process comprises diluting the brine with water, subjecting it to ultrafiltration, recovering a concentrate with an increased concn. of macromolecules, and recovering a sterile permeate which can be used to prepare fresh brine. The concentrate has similar properties to blood plasma and can be used as a protein-rich emulsifier.