The creative department provides a kind of extended and wrapped composite meat structure.It is mainly composed of a piece of meat and a roll of meat skin.And a bamboo stick which is inserted in a string to fix one of the combined meat.The meat can be pure lean meat or lean meat with a little fat.And the skin may be slightly fleshy.The length of the skin is a slightly larger piece of meat.The fat is removed from the middle part to one end and separated from the skin.And then the meat piece is laid on the inner surface of the meat skin and the fat part.And then cover the meat with the fat picked,Finally, the fat skin is covered with the fat skin.After making the package roll like a meat roll,The bamboo stick is inserted from the outer edge of the meat skin to pass through the meat skin and the meat pieces.Then, remove the fat meat and the skin with fat meat and insert the bamboo sticks.In this way, a four-point string insertion positioning effect is formed for the shape of meat pieces and meat skins.It can also obtain the tight rolling relationship between the skin and the meat.Thus, it can ensure that in the process of stewing,No peeling and skin formation.The separation of meat,It can effectively maintain the integrity of the meat form.In order to take and enhance the visual perception of their consumption.本創作係提供一種展延包覆式組合爌肉結構，主要是由一肉塊及一肉皮所包捲構成的組合爌肉、以及串插固定該組合爌肉之一竹籤所構成，其中該肉塊可為純瘦肉或略帶肥肉之瘦肉，而該肉皮則可為略帶肥肉之肉皮，該肉皮的長度乃略大肉塊，並由中間部位將肥肉往一端剔掀分離於肉皮，而後將該肉塊鋪設於肉皮剔掀肥肉部位的內層面，再以該剔掀的肥肉覆包該肉塊後，最後將帶肥肉的肉皮反捲覆包該剔掀肥肉外部，使其包捲呈肉捲狀後，以該竹籤自其剔掀肥肉之肉皮外緣面插穿通過肉皮及肉塊，再續往剔掀肥肉及帶肥肉的肉皮將竹籤插穿而出，如此對肉塊及肉皮的包捲型態形成四點式的串插定位效果，並可取得肉皮對肉塊的緊掣包捲關係，從而可確保爌肉在燉滷的過程中，無脫開導致皮、肉分離的現象，有效維持爌肉型態的完整性，以便業者挾取並提昇其食用時的視覺觀感者。
