Abstract: The processing of instant abalone was studied.The fuzzy comprehensive sensory evaluation was used to determine the best curing formula and the osmotic pattern was studied under different temperatures.The experimental results demonstrated that the best curing formula was 5%adding amount of salt, 9%adding amount of sugar, 1%adding amount of MSG (monosodium glutamate) , and 0.15%adding amount of vinegar, respectively.In this condition, the flavor, texture, color of the instant abalone proved to be better.The salt content that abalone gained was fitted to an equation, under the condition of best curing formula of different temperature (30, 40 and 50℃, respectively) .With the increasing temperature, salt penetration rate constant increased.The salt penetration rate constant of abalone were 0.6224, 0.7431, and 0.8777, respectively, curing in 30, 40 and 50℃.Based on this function, It could be predicted that to get the 3.8%salt of abalone, it should be curing in the best curing formula solution, under the condition of 30℃-3.78h, 40℃-2.95h, 50℃-1.99h, respectively.This study was to provide a practical and theoretical basis for controlling processing time and expansion of industrial production of ready-to-eat abalone.