Already on Tuesday from a non-official information to people smugglers were caught on Monday night the police had a small market near Joker lumberyard and a car radiator, about fifty, an Afghan citizen found others who wanted to get into the European Union. The Hungarian word request on Wednesday expressed the official information from the Kikinda Police Board spokesman said that the police arrested four Serbian citizens, the yew Szentmiklósi Dušan P.-t (1985), Subotica Petar V.-t (1984), the Bajmok Radiša Tues -t (1989) and was padéi Dragomir N. (1993), who on August 22 for consideration of appropriate organized the transfer of 52 foreign nationals in Hungary. The Turkish, Pakistani, Indian and Afghan nationals were also among 22 minors.
The suspects in two vehicles, a fake number plate board in Subotica and a cooling station wagon car took them to the border. The four criminal proceedings against the person of the prosecutor's office in Subotica illegal border crossing and smuggling of suspicion. The Basic Court in Subotica investigating judge placed them in custody for 30 days.
It has been Csikós Laszlo Magyarkanizsa mayor disaster management agent advisor said that the Magyarkanizsa police station traffic department employees, and Senta police station personnel routine monitoring during Monday night, 21:20 pm one (morning elkötött) refrigerator cargo particular shipment was found. The union of holding foreign nationals Magyarkanizsa Police station courtyard was filled on Monday night, and some of them against the action through the remote Magyarkanizsa Zentai Offences Court Division.
As it turned out, the traffickers with the promise collected in the area of foreign citizens to átjuttatják them in the Serbian-Hungarian border, from there to continue their journey towards the final destination of the British Isles, the Netherlands and Belgium. The group, however, was observed and was accompanied by both the domestic as well as the Hungarian law enforcement agencies. Thanks to the concerted and successful action in this side of the border is still busted.
The traffickers were behind bars on suspicion of a crime, just a suspicion of violation of the age, understanding when preparing for co-residents - but not against the minors were brought. They were on the street.
Laszlo wrangler, this problem publicly, officially be solved at all. The government disaster fund they are provided with food, mineral water, the afflicted, but they could not be more than that.
Not only the brutal smugglers who deprive their victims of all of their value, okmányuktól, often exposing them to the highway or along the Tisza with the lie that you are in Hungary. In many cases, a brutal refugee and asylum regulations, but more cruel to the inertia, which is forced to tolerate the environment and the language is not known, looted and abandoned teenagers around frantically. Because hardly anyone can as a young boy who, despite his entreaties to be closed along with older brother, but rather foreign to the wind, lowered the world.
2011年8月24日 星期三
2011年7月28日 星期四
A system developed by University of Zurich
Zentai Pálinkabírálók The Society was founded in 2006. Their members from the beginning training sessions, professional practices, judicial training sessions, participate in field trips, such as knowledge gained, which can be properly assessed, classified as a brandy.
Dr. Peter Rose in chemistry, the organization's president, said that its members professionally and impartially carry out the treatment.
- A system developed by University of Zurich, criticizing their specific props used, otherwise this method is used in criticizing the world's largest pálinkafesztiváljain well. Not only justiciary, but a professional can teach cooking brandy for the visitors. Pálinkafőzdéit regularly visit the area, provides recommendations to the distiller, and we try to prepare them to EU requirements - he said.
The secret of good brandy ask what Imre Novak, another member of the company's Her answer came fast: in particular the excellent fruit.
- This is the most basic things. Only healthy, full maturity, but not overripe fruit brandy cook. Best taken in the early hours, as soon as possible to make a clean barrel and pépesíteni. If at the same time there was not enough fruit, then a day or two a day should be added. The less time we gather, the more you get more spirit. The storage 20 degrees Celsius below the ideal. The mash megforr 7-10 days and more before fermentation, after fermentation as a cook. When the mash is heated to boiling point, the megindulásnál be careful not to start a fire, a strong spirit, because you can smell the exhaust steam will lose a lot. It is very important for the smooth and continuous firing. This is followed by refining, which is very time consuming. In this case, the requirement also applies to the boiler cleaned, and perhaps more importantly in the steady firing and distillation. One hundred liters of vodka distillation refining ca. 5 hours, may be faster, but lose quality brandy. The next step is to classify the product előpárlatra, and középpárlatra utópárlatra. The distillate may be disconnected because there are many harmful substances and gases, but be careful not to disconnect from it too much because you can throw away the good. Toward the end of the distillation is separated utópárlatot - Novak said Imre.
This is an important step in the fermentation pálinkafőzésnél - took back the word from the company's president. - The fermentation of two ways: spontaneous and strongly controlled. The spontaneous or traditional erjedésnél the fruit of wild yeasts and bacteria metabolize the sugar into alcohol, and the so-called irányítottnál. yeast. It is used in the company's members as well. The yeast is added in sufficient quantities, and by this we can control the biochemical process of fermentation, which is played back. The spirits, after which it is formed during the cooking, clean flavors, scents are typical and reflect the vintage. This year, for example. Peach was nice, but the sugar content was not as high, medium cherry in a little better, and it looks like it might be expected more from the circle - said the organization's president.
When the conversation was mentioned that in Serbia there is no adequate professional training. Fodor Laszlo, a member of the company, said that while the west form a chartered pálinkafőzőket Serbia, where there is no such qualification to acquire.
- This is a very big gap, so we are constantly striving to change that. Laszlo Boni Palic distillery would be suitable for this purpose, but it is not enough for us to want, it should be higher levels of control. The more people deal professionally cooking brandy, spirits are higher quality than in Serbia - Laszlo Fodor heard.
Dr. Peter Rose in chemistry, the organization's president, said that its members professionally and impartially carry out the treatment.
- A system developed by University of Zurich, criticizing their specific props used, otherwise this method is used in criticizing the world's largest pálinkafesztiváljain well. Not only justiciary, but a professional can teach cooking brandy for the visitors. Pálinkafőzdéit regularly visit the area, provides recommendations to the distiller, and we try to prepare them to EU requirements - he said.
The secret of good brandy ask what Imre Novak, another member of the company's Her answer came fast: in particular the excellent fruit.
- This is the most basic things. Only healthy, full maturity, but not overripe fruit brandy cook. Best taken in the early hours, as soon as possible to make a clean barrel and pépesíteni. If at the same time there was not enough fruit, then a day or two a day should be added. The less time we gather, the more you get more spirit. The storage 20 degrees Celsius below the ideal. The mash megforr 7-10 days and more before fermentation, after fermentation as a cook. When the mash is heated to boiling point, the megindulásnál be careful not to start a fire, a strong spirit, because you can smell the exhaust steam will lose a lot. It is very important for the smooth and continuous firing. This is followed by refining, which is very time consuming. In this case, the requirement also applies to the boiler cleaned, and perhaps more importantly in the steady firing and distillation. One hundred liters of vodka distillation refining ca. 5 hours, may be faster, but lose quality brandy. The next step is to classify the product előpárlatra, and középpárlatra utópárlatra. The distillate may be disconnected because there are many harmful substances and gases, but be careful not to disconnect from it too much because you can throw away the good. Toward the end of the distillation is separated utópárlatot - Novak said Imre.
This is an important step in the fermentation pálinkafőzésnél - took back the word from the company's president. - The fermentation of two ways: spontaneous and strongly controlled. The spontaneous or traditional erjedésnél the fruit of wild yeasts and bacteria metabolize the sugar into alcohol, and the so-called irányítottnál. yeast. It is used in the company's members as well. The yeast is added in sufficient quantities, and by this we can control the biochemical process of fermentation, which is played back. The spirits, after which it is formed during the cooking, clean flavors, scents are typical and reflect the vintage. This year, for example. Peach was nice, but the sugar content was not as high, medium cherry in a little better, and it looks like it might be expected more from the circle - said the organization's president.
When the conversation was mentioned that in Serbia there is no adequate professional training. Fodor Laszlo, a member of the company, said that while the west form a chartered pálinkafőzőket Serbia, where there is no such qualification to acquire.
- This is a very big gap, so we are constantly striving to change that. Laszlo Boni Palic distillery would be suitable for this purpose, but it is not enough for us to want, it should be higher levels of control. The more people deal professionally cooking brandy, spirits are higher quality than in Serbia - Laszlo Fodor heard.
2011年5月22日 星期日
In the interests of the Hungarians
The Hope Movement for Hungarian break point may be the next election - said László Balint, president of MRM in the political organization of the presentation of Zenta, which was held Saturday afternoon at the Lakeside-Centar tanácstermében local community. The party chairman said that the MRM is designed to specifically mérettesse himself alone in these elections. Laszlo Balint noted in this context also that the Serbian political parties are not departing for the joint list, the Hungarian Coalition Party, which is the last Óbecse meeting in which representatives of the MRM does not invited, denounced the party, and ruled out the possibility that this be a member of the coalition.
- Our goal is that where there are communal organizational or will be in our party to government representatives, and at least one representative of the Republic of Hungary to the Hope Movement - the party's plans for achieving this goal Laszlo Balint, who Senta meeting also stressed the necessity to a generation of political and scope should be given a clean history to people who are genuinely committed towards the Hungarians.
- Our goal is that where there are communal organizational or will be in our party to government representatives, and at least one representative of the Republic of Hungary to the Hope Movement - the party's plans for achieving this goal Laszlo Balint, who Senta meeting also stressed the necessity to a generation of political and scope should be given a clean history to people who are genuinely committed towards the Hungarians.
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