The invention relates to canned abalones and a production method thereof. The canned abalones comprise 50 to 60 percent of
abalone meat and 40 to 50 percent of flavoring soup blend. The manufacturing method comprises the following steps: removing mantles, horny jaw plates and
melanin on peripheries of feet from the fresh and live abalones and washing the abalones; placing the abalones into 80 to 90 DEG C hot water and cooking the abalones for 3 to 8 minutes, taking meat, removing organs and rims and washing the meat; placing the meat in 0.1 to 0.5 percent solution of
citric acid and performing color retention treatment at 75 to 85 DEG C for 20 to 30 minutes; soaking the meat in water for 2 to 2.5 hours; weighing pettitoes, lean pork, mutilated meat of old hens, pork large tripe, ginger, green onion, cooking
wine and water to stew stock; mixing the stock, minor ingredients and pure water and heating the mixture to prepare the flavoring soup blend, wherein according to a standard of the weight of the pure water, the weight of the stock is 1 to 3 percent of that of the pure water and the minor ingredients comprise 0.6 to 1 percent of edible salt, 0.2 to 0.6 percent of
sugar, 0.1 to 0.3 percent of
abalone essence, 0.03 to 0.05 percent of iso-
vitamin C
sodium, 0.01 to 0.02 percent of
citric acid, 0.03 to 0.06 percent of composite
phosphate and 0.01 to 0.015 percent of
nisin; and canning the
abalone meat and the flavoring soup blend, exhausting air, and sealing and sterilizing the abalone meat and the flavoring soup blend. The canned abalones have rich nutrients, complete individuals, a yellow and bright color and a long
shelf life. The manufacturing method of the canned abalones is reasonable in process and feasible in operation.