In the present study, the optimum drying processing and storage period were determined to improve the added value and shelf life of liquid-smoked abalone. The cold wind drying technology was used to dry the liquid-smoked abalone. Based on the single factor experiments, response surface method was used to investigate the effects of different drying temperature, speed and periods on the hardness and springiness changes of dried liquid-smoked abalone, and the mathematical models were established to determine the optimum processing technology; meanwhile the safety index and storage period were evaluated. The results indicated that the drying condition was optimal when temperature was 26 °C, wind speed 4 m/s, and time 23 h. Under such processing conditions, the hardness and springiness values of the dried liquid-smoked abalone were (22845.05±1098.71)N and (-0.13±0.03)mm respectively, all the various indicators met the requirements of national food safety standard and commercial sterilization, and moreover the abalone products had better flavor and quality.