Take HBMP millet flour as an example. This rice noodle adopts wet process and patented enzymatic hydrolysis process. Wet method means that the rice flour has undergone a certain heat treatment in the production process, in order to retain the nutrients in the rice flour to the greatest extent. The patented enzymatic hydrolysis process decomposes the macromolecular starch in rice into small molecular substances, which not only reduces the digestive burden of the baby's intestine, but also makes the nutrients more easily absorbed by the baby's body. In addition, this process can make rice noodles more delicate and have good rehydration, which means that baby's complementary food can be quickly prepared by brewing with water.