drying abalone

After cleaning it, place it directly in the sun.
You may need to cover it with a net to keep flies off

Changes in tissue structure, rheological property and water content of dry abalone meat in the process of water restoration were studied. The weight and volume of dry abalone meat increased with water restoration. When observed under a light microscope, structural change in myofibrils was obvious and a distinct network was found. When water restoration time increased from 24 h to 72 h, the instantaneous modulus E 0 and viscosity η 1 increased, whereas the rupture strength and relaxation time (τ 1) were reduced. There were no significant changes of rheological parameters (E 0, η 1, τ 1, rupture strength) from 72 h to 96 h of water restoration. Therefore, the dry abalone meat was swollen enough at the time of 72 h. The rheological parameters were obviously influenced by the structural changes.

1. Clean. Remove shell and intestines part. Scrub off the sand, stone, and kelp. Cut off the dark peripheral part if you like. Then you get a chunk of clean flesh.

2. Boil. Put the abalone flesh in a pot of boiling salt water for 10 minutes to kill the bacteria and germs.

3. Dry. You may cut the abalone into several thin slices or leave it as a thick chunk. Then just dry it in the sun for several days. You will get very dry, very light, and size-reduced pieces.