Konjac has high water content, short freshness period, intolerance of storage. Konjac processing is the main link to ensure a good harvest.

(1) dry taro chips processing technology. ① cleaning. Fresh taro will be washed with water, remove the roots and skin, washed to no sediment, no skin, the outer surface of the white clean, and then dry; ② slicing. With a slicer or sharp stainless steel knife (can not use iron knife), or bamboo knife will quickly cut the tuber into uniform thickness, uniform size that is 0.5 ~ 1 cm thick slices; ③ drying. Cut taro slices spread on bamboo mats or sun mats, turning the sun, do not overlap. If put into the drying room drying, the beginning of the baking temperature control between 80 ~ 90 ℃, fresh taro can not be overlapped on the bamboo mat, so as not to stick. When the taro slice surface contraction is drying, gently turn over by hand and then bake, to be the two faces have contracted, the temperature is reduced to 50 ~ 60 ℃, slow turning and slow baking. Baking to six or seven percent dry, the temperature dropped to 30 ~ 40 ℃, slow baking to dry. Prohibit the use of sulfur powder fumigation bleaching. In general, each 100 grams of fresh taro can be baked into dry pieces of 20 grams; ④ packaging storage. Packaging bags to moisture, generally with polypropylene bags, and then placed in a cardboard box, sealed. Dry konjac moisture content <12%, safe storage; moisture content > 13%, the preservation period is greatly reduced. Put in a ventilated, dry place.

(2) dry taro horn processing technology. Konjac fresh tuber contains polyphenol oxidase, can cause oxidative browning, processing must first control polyphenol oxidase, which is the key to improve the quality of konjac horn piece. ① fresh taro harvested after digging, first stacked for about 15 days, so that the water is further dissipated, and make the konjac within the polyphenol oxidase activity is reduced. Then rinse off with water sediment and other debris; ② first blunt knife to scrape off the roots, remove the surface of the rough skin, and then a sharp stainless steel knife (avoid iron knife) cut blocks, cut into 1 to 2 cm or 2 to 4 cm square, small taro is generally cut into 4, cut blocks need to be on one side with the skin. Cut into pieces of taro horn, to be wound juice flow dry, and then on the kang baking, baking temperature first high and then low (75 ~ 55 ° C), the beginning of baking temperature control at 75 ~ 80 ° C, the time is about 15 minutes, quickly inactivate the polyphenol oxidase, to prevent browning of taro horn. Then the temperature control between 55 ~ 75 ℃, and pay attention to turning, so that the taro horn uniform drying, baking combustion available charcoal, anthracite, etc., but can not be directly baked with fire (do not use sulfur fumigation), taro horn baking to five or six dry, and then cooled down to 30 ~ 40 ℃ until the taro horn moisture content <15% until the taro horn with a knife split taro horn check to prevent the outside of the dry inside the wet, and then bagged, can be dry storage or export.

(3) konjac coarse powder processing technology. Taro chips (corner) crushed that is coarse powder, is the basic raw material for deep processing. Konjac rough powder processing method has two kinds. ① dry method: the taro horn (slice) crushed directly into coarse powder. With certain specifications of the sieve (generally 100 mesh) screening powder, so that it meets the fineness requirements. Screening of the coarse powder test its color, particle size and moisture content, and grading, and then sealed packaging, stored in a dry place; ② wet method: the use of dehydrating agent will be processed into fresh taro tubers coarse powder. Wash the fresh taro tubers, remove the roots and skin. Then loaded into the powder equipment feed hopper, after a series of crushing and other processes can be coarse powder. And then use ethanol as a dehydrating agent for dehydration, and finally dry the coarse powder with hot air. This method is suitable for the mass production of konjac coarse powder, but need special equipment and investment.