Put the live abalone in ice water to cool down (except in winter), so that the live abalone is in a low-temperature dormancy state and its metabolic frequency is reduced. Then put it into an incubator equipped with an ice pack meeting food hygiene standards, and the temperature in the incubator should be controlled at 4-6℃ as much as possible to prolong the survival time of abalone.

If you can't eat the rest at once and expect to eat it in 7-30 days, you'd better save it as follows:

1, after brushing abalone shells and meat with a small brush;

2. Put the abalone meat up on the cold water steamer. It's best not to put any seasoning. Fresh abalone itself has a little salty taste;

3. After boiling, steam over medium heat for 3 minutes and immediately turn off the heat. One minute is not ripe, and the other minute is old, which affects the taste.

4. After the cooked abalone is cooled, put the abalone monomer into a fresh-keeping bag and gently squeeze the fresh-keeping bag to achieve the purpose of exhaust, sealing and oxygen isolation. Then it is frozen and refrigerated at low temperature, and there is no obvious difference between cooking and eating with live abalone within 30 days.