1. A method of manufacturing food or food product, comprising the steps of: (vii) providing at least a first flow of material, preferably comprising meat and / or fish emulsion, (viii) a viscous gel preparation, containing at least one gelling agent and the liquid in specifically, the water, by introducing the gelling agent and liquid in the mixing chamber, wherein liquid is introduced into the gelling component located in the mixing chamber through the first nozzle assembly at high pressure, (ix) Lend eniya viscous gel obtained in step (ii), as at least one second material stream or the stream, (x) obtaining laminar dispersions second flow of material in the first material flow in a device for at least partial and incomplete mixing of the first and second flow material so that the second stream of material is distributed in the first material stream at a droplet size of at least 0.3 mm, preferably 0.3 mm to 8 mm, (xi) extracting the first stream of material comprising the second stream materi and in the form of droplets, through the second nozzle assembly, and (xii) curing the first stream of material comprising the second stream of material in the form kapel.2. A method according to claim 1, characterized in that as gelling agent selected hydrocolloids, aspic, gelatin, collagen, starch, cereal, soup, and mixtures thereof, preferably hydrocolloids and particularly preferably carboxymethylcellulose, guar gum and galaktomannan.3. A method according to claim 1, characterized in that the viscosity of the viscous gel is from 5000 MPa • s to 500000 MPa • s at a measurement viscometer Br1. Способ изготовления корма или пищевого продукта, включающий стадии:(vii) предоставления по меньшей мере первого потока материала, предпочтительно содержащего мясную и/или рыбную эмульсию,(viii) приготовления вязкого геля, содержащего по меньшей мере один гелеобразующий компонент и жидкость, в частности, воду, путем введения гелеобразующего компонента и жидкости в смесительную камеру, пр