This creation system provides a kind of structural improvement of plain meat piece,Main is irregular and with thickness the bulk forms by being made of including a plain meat piece this system vegetable protein,And the element meat piece ontology and include plural longitudinal terminal surface and plural transverse end surface,Wherein the longitudinal terminal surface includes plural longitudinal skin texture fiber,And the transverse end surface also includes plural lateral skin texture fiber； Plural longitudinal hole and plural cross through hole,System penetrates through the longitudinal terminal surface and transverse end surface predetermined position of the what element meat piece ontology respectively； Unique design is thereby innovated,Make the element meat piece ontology when impregnating,The fiber area of plain meat piece body interior level can be touched simultaneously,Increase the contact area of plain meat piece body interior fibrous layer and oil or water,Shortening soaking time can be effectively reduced,It can make plain meat piece that there is preferably mouthfeel person.本創作係提供一種素肉塊之結構改良，主要係藉由包括一素肉塊本體係由植物性蛋白質所組成之不規則狀且具有厚度之塊體形態，且該素肉塊本體並包含有複數縱向端面及複數橫向端面，其中該縱向端面包含有複數縱向肌理纖維，且該橫向端面亦包含有複數橫向肌理纖維；複數縱向通孔及複數橫向通孔，係分別貫通於該素肉塊本體之該縱向端面及該橫向端面預定位置；藉此創新獨特設計，使該素肉塊本體在浸泡時，可同時接觸到素肉塊本體內部層面之纖維面積，增加素肉塊本體內部纖維層與油或水之接觸面積，可有效減少縮短浸泡時間，可使素肉塊具有較佳之口感者。
