A kind of meat products structural improvement (three),System includes: a sarcocyte,System sets skin zone except the what meat piece portion surface with a meat piece portion and one,System is equipped with a plurality of recessed and not of uniform size hole at the outer skin zone surface； And a coating layer,With refrigerating effect,At the hole that skin zone surface and the outer skin zone surface are formed except coating series of strata condensation what sarcocyte； By the coating layer, it forms system and the sarcocyte is first cleaned clean Hou rapid freezing processing,Processing Hou of thawing will be carried out with electrostatic freezing process again,It is immediately placed in heating device and bakes the sarcocyte,And what places 15-30 minutes circulation Hous using residual temperature in heating device when baking,And sarcocyte taking-up Hou is subjected to rapid freezing processing Hou again and is presented,To retain the gravy mouthfeel person in the meat piece portion of the sarcocyte； And make in addition add any seasoning in the cooking of its meat products what,The gravy that its meat products can be kept to be rich in will not be lost and reach tasty purpose person.一種肉製品結構改良(三)，係包含：一肉層，係具有一肉塊部及一設於該肉塊部表面之外皮部，該外皮部表面處係設有複數個呈凹陷狀且大小不一致之孔隙；及一披覆層，具有冷凍效果，該披覆層係凝結於該肉層之外皮部表面及該外皮部表面所形成之孔隙處；藉由該披覆層其形成係先將該肉層清洗乾淨後急速冷凍處理，再以靜電解凍法將進行解凍處理後，立即放入加熱裝置內而將該肉層烤熟，且於烤熟時利用加熱裝置內餘溫放置15-30分鐘循環後，並將該肉層取出後再次進行急速冷凍處理後所呈現，以保留該肉層之肉塊部的肉汁口感者；而使其肉製品於烹調中無須另外添加任何調味料，即可保持其肉製品所富含之肉汁不致流失而達到入味之目的者。
