Abstract: In this paper haliotis discus hannai was salted and roasted to produce ready-to-use abalone. The experiments of moisture loss, color difference, texture and sensory quality of ready-to-use abalone were investigated to gain the best salted condition. The result showed that the best conditions of ready-to-use abalone’s appearance and taste flavour were gained when abalones were salted at 4℃ for 90min and then salted at 27℃ for 30min.