Abstract: The study improved the existing production technology of stripy konjaku food by using a new technology of microcomputer change frequency. The relationships between output frequency of microcomputer frequency change controller, temperature of konjaku flour expander, using concentration of konjaku flour and stripform properties and stability of stripy konjaku food were researched. Result of research showed stripform properties and stability of stripy konjaku food are the best on condition that the output frequency of microcomputer frequency change controller is 25 Hz, the temperature of konjaku flour expander is 40 ℃ and using concentration of konjaku flour is 0.028 g/mL.