Abstract: In the report, the fuzzy mathematics comprehensive evaluation method was introduced to optimize the process of abalone visceral sauce. Firstly, the weight analysis of colour, odour, texture, mouthfeel, and the taste of the abalone visceral sauce was performed. Secondly, the sensory integrated assessment was established, and the Box-Behnken response surface method was used. Lastly, the optimal technological prescription was obtained. The results demonstrated that the optimum additive quantity were as follows:capsicol (56. 0%), salt (5. 3%), white vinegar (4. 8%), and cooking wine (5. 8%).