A kind of meat products structural improvement (two),System includes: a sarcocyte； One first edible adhesion layer and one second edible adhesion layer,The 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 and extends at the meat piece portion at the outer skin zone surface； Thereby,The sarcocyte is first baked into Hou and what surface is coated with the first edible adhesion layer that sauce cooked and presented,It is easier at the meat piece portion for penetrating into the what sarcocyte when being cooked using the hole of skin zone except the sarcocyte for sauce what contained by the first edible adhesion layer,Cause the meat piece portion in the sarcocyte that can uniformly be covered with the taste and fragrance of sauce contained by the what first edible adhesion layer,Then,And what this first it is edible stick together layer surface and be coated with the second edible adhesion layer that sauce is cooked and presented,The what first edible adhesion layer or the meat piece portion penetrated into the what sarcocyte can be uniformly covered with and it is presented by causing the taste of sauce contained by the second edible adhesion layer and fragrance what to cook,Mouthfeel effect can be promoted when being intended to eat the sarcocyte for eater,And it need not carry out pickling and can reach tasty purpose.一種肉製品結構改良(二)，係包含：一肉層；一第一食用黏著層及一第二食用黏著層，該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並延伸至該肉塊部處；藉此，先將該肉層烤熟後並於表面塗設醬料進行烹調而呈現之第一食用黏著層，利用該肉層之外皮部的孔隙供該第一食用黏著層所含的醬料於烹調時更容易滲入於該肉層之肉塊部處，致使該肉層內的肉塊部可以均勻佈滿於該第一食用黏著層所含的醬料之味道與香氣，接著，並於該第一食用黏著層表面塗設醬料進行烹調而呈現之第二食用黏著層，致使該第二食用黏著層所含的醬料之味道與香氣於烹調可以均勻佈滿於該第一食用黏著層或者滲入於該肉層內的肉塊部而呈現之，以供食用者欲食用該肉層時能增進口感效果，且無須進行醃製即可達到入味之目的。
