1. A method of producing a foamed meat product or fish product, comprising the steps of: supplying a pumpable raw material containing minced meat or fish and living-like components of connective tissues to a dispersing device (30) having a chamber (32) and a cylindrical rotor located therein (34) having around the circumference rows of cavities (40) for creating cavitation, - supplying gas to the dispersing device (30), - processing in the dispersing device (30), with the creation of cavitation and dispersion supplied by the core of the vein-like components of the connective tissues supplied through the chamber (32) to obtain a foamed meat or fish product containing the vein-like components of the connective tissues. The method according to claim 1, characterized in that the additives, such as water, fat, oil, salt, emulsifiers, spices, gels, plant components, leaves or dietary fiber, vegetables, cereals, starch, hydrocolloids, proteins, minerals, dyes and preservatives, in ground or non-ground form, are metered into the raw material before or after it enters the dispersing device (30) .3. The method according to claim 1, characterized in that before entering the dispersing device (30), the raw material has a temperature of from 2 ° C to 8 ° C, essentially 5 ° C. The method according to any one of claims 1 to 3, characterized in that the additive is added to part of the stream of the obtained meat product after leaving the dispersing device (30), and passed through a static mixing device (64), after exiting the static mixing device ( 64) part of the flow can be filed together with another part of the flow1. Способ получения вспененного мясного продукта или рыбного продукта, включающий стадии:- подачи способного перекачиваться насосом сырьевого материала, содержащего измельченное мясо или рыбу и жилоподобные компоненты соединительных тканей в диспергирующее устройство (30), имеющее камеру (32) и расположенный в ней цилиндрический ротор (34), имеющий по окружности ряд
