This invention relates to a
processing method for soft and tender
abalone with a soft, glutinous texture, comprising the following steps: S1, pre-treating fresh
abalone to obtain pre-treated
abalone meat; S2, placing the pre-treated abalone meat under hot air conditions, first heating it to a first temperature and holding it at that temperature, then raising the temperature to a second temperature and holding it at that temperature, to obtain
enzyme-inactivated abalone meat; the first temperature does not exceed 55°C, and the second temperature is at least 10°C higher than the first temperature; S3, enzymatically hydrolyzing the
enzyme-inactivated abalone meat with a
protease, and after inspection and packaging, obtaining soft and glutinous abalone with a soft, glutinous texture. This invention, through gradient temperature inactivation of enzymes and three-parameter synergistic regulation of
enzymatic hydrolysis, produces soft and glutinous abalone with a sticky adductor
muscle adhesiveness >25N, a soft, glutinous texture uniformity >90%, and a 100% success rate in achieving the desired soft and glutinous texture. The method of this invention is simple and can achieve large-scale and
continuous production. It is suitable for the industrial
processing of high-end ready-to-eat soft-boiled abalone, pre-cooked soft-boiled abalone, and other products, significantly improving the added value and market competitiveness of abalone products.