A kind of meat products structural improvement,System includes: a sarcocyte,System sets skin zone except the what meat piece portion surface with a meat piece portion and one,It is recessed at the outer skin zone surface and forms a plurality of holes not of uniform size； And an edible adhesion layer,At the hole that the pork skin surface and the pork skin surface of system's setting what sarcocyte are formed； Wherein the edible adhesion layer by include at least have water,Soy sauce,Rice wine and rock sugar deploy the sauce being made,And deploy then increase fruit juice contained by a lemon when its weight of sauce for being made is one kilogram and in the molten what sauce,Cause the sauce that peculiar flavour is presented； Thereby,The sarcocyte carries out in gastronomical process,It is easier at the meat piece portion for penetrating into the what sarcocyte using the hole at skin zone surface except the sarcocyte for sauce contained by the edible adhesion layer,Cause be absorbed into sauce contained by the edible adhesion layer inside and outside the sarcocyte,Enable the meat piece portion in the sarcocyte that can uniformly be covered with the taste and fragrance of sauce contained by the edible adhesion layer,Mouthfeel effect can be promoted when being intended to eat the sarcocyte for eater.一種肉製品結構改良，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，該外皮部表面處係呈凹陷狀而形成複數個大小不一致之孔隙；及一食用黏著層，係設置於該肉層之肉皮表面及該肉皮表面所形成之孔隙處；其中該食用黏著層係由至少包含有水、醬油、米酒與冰糖所調配製成之醬料，而調配製成之醬料其重量為一公斤時則增添一顆檸檬所含的果汁而溶於該醬料中，致使該醬料呈現獨特風味；藉此，該肉層進行烹調過程中，利用該肉層之外皮部表面處的孔隙供該食用黏著層所含的醬料更容易滲入於該肉層之肉塊部處，致使該肉層內外均能吸收到該食用黏著層所含的醬料，令該肉層內的肉塊部可以均勻佈滿該食用黏著層所含的醬料之味道與香氣，以供食用者欲食用該肉層時能增進口感效果。
