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0防腐剂，采用东北非转基因大豆，涮火锅，卤百叶结，豆制品爱好者，想吃柔软的千叶豆腐，可在开水里加一点泡打粉，把千叶豆腐放进去煮一分钟，千叶豆腐立刻柔软，很多餐厅凉拌就是这样操作。瑞士（Betty Bossi ）泡打粉是用于烘焙的彭松剂，不影响健康，不影响豆香味
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