China's konjac dry processing according to the development of technology can be divided into the following three periods:

(1) black taro horn period

Black taro horn period refers to the 20th century before the mid-80's, China's konjac industry has not yet been formed, konjac primary processing of konjac is mainly used in the coal fire directly baked into black taro horn or sun-dried black-brown dry piece. Due to the processing of konjac drying or sun-dried naturally, without intentionally pursuing the color white, so the konjac angle browning is serious, the product is mainly black-brown taro angle, and for the konjac bean curd is still black-brown, it is also known as black bean curd in Sichuan. Another is the sun slice, the use of solar heat and wind for drying, no fuel, no special equipment, low production costs. However, this method is directly affected by the climate, the drying process is slow, it is difficult to stabilize the production of good quality products. This method has been used for many years in Myanmar and Yunnan part of the region, the product is commonly known as the sun piece, because of the color black, heavy sediment, its price is generally for the domestic flower konjac artificial drying of 1/2. This method is a big waste of resources, and should not be advocated.

(2) white konjac corner rise period

The 20th century, the mid-1980s konjac industry formation to the early 1990s for the white konjac corner rise period. Due to foreign demand for raw materials export color to white, guiding people in the primary processing process focus on the choice of high sulfur coal or additional sulfur fumigation konjac, the results of the color of the previous greatly improved, so that made of white konjac tofu in the original market had once encountered consumer resistance, only later with the publicity and the growth of time and be recognized. White konjac corner commodity appearance is good, but there are shortcomings is easy to exceed the sulfur dioxide content.

(3) the rise of mechanized baking period

began in the early 1990s to Sichuan Shunda Food Co. This period, although there are still konjac corner, but in 1990 or so, with the development of the planting industry and market demand increases, due to a large number of fresh konjac concentrated in the end of October each year to the end of the following year, but also in order to improve the quality of the product, the industry and the relevant equipment manufacturers have been on the konjac baking equipment development, the middle of the experience of many explorations, has appeared in the bottle gallon drying silo, tunnel-type drying room vibrating Fluidized bed + mesh belt type, vibrating fluidized bed + flap type, mesh belt type, pipeline fast drying type, Japanese heavy oil type mesh belt type, 2 to 4 sections of vibrating fluidized bed tandem, fresh konjac wet roughing, etc., during which went through a lot of twists and turns in the road, but also paid a lot of tuition. Now many prudent private enterprises are more and more willing to invest in the use of the equipment, is indeed a big step forward.