The present invention relates to a method to manufacture bait for fishing. More specifically, the method includes: a step of forming bait by cutting a squid into a predetermined shape of a predetermined size a step of soaking the formed bait in a solution, which is mixed with 0.5-1.5 % of potassium bichromate and 3-3.5 % of acetic acid, and then fermenting the bait at 65°C for about five days and a step of soaking the bait, which has gone through the fermenting procedure, in a solution, which is dissolved with a food additive mixture with spice ingredients, and then fermenting the bait at 68°C for at least ten days to coat the bait with the spice ingredients. The food additive mixture is made by mixing a liter of the solution with 0.8 % of white salt 1.2 % of onion ingredients 0.3 % of amino acid 3.2 % of concentrated mir-aroma (myrrh) 0.3 % of black pepper 0.15 % of garlic scent 1.25 % of grape sugar and 0.25 % of shrimp powder. As such, the present invention is capable of minimizing bait consumption by small fish by using a tough squid as the bait, and enabling the bait to reach the ocean floor while maintaining its original flavor and shape despite partial damage by the small fish, thereby enabling fishermen to fish black porgy or red seabream which is a preferred fish. Moreover, the present invention is capable of increasing a fish haul by improving the fish inducing effect because of the coloration of the squid bait.COPYRIGHT KIPO 2017본 발명은 낚시용 미끼 제조 방법에 관한 것으로, 상세하게는 오징어를 소정크기, 소정형태로 절단하여 미끼로 성형하는 단계와, 상기 성형된 미끼를 중크롬산칼리 0.5~1.5%, 초산 3~3.5%가 혼합된 용액에 침지하여 섭씨 65도에서 약 5일간 발효시키는 단계와, 향신료성분의 식품첨가제 혼합물을 용해한 용액에 상기 발효과정을 거친 미끼를 침지하여 섭씨 68도에서 최소 10일간 발효시킴으로써 향신료성분을 미끼에 코팅시키는 단계를 수행하되, 상기 식품첨가제 혼합물은 용액 1리터에 대해 정제염 0.8%, 양파성분 1.2%, 설탕 1.8%, 아미노산 0.3%, 농축미르향(= 몰약) 3.2%, 후추 0.3%, 마늘향 0.15%, 포도당 1.25%, 새우가루 0.25%가 혼합된 것을 특징으로 한다. 따라서 본 발명은 육질이 질긴 오징어를 미끼의 재료로 사용함으로써 잡어들의 미끼 포식을 최소화하고, 잡어들에 의해 일부분이 손상되었더라도 거의 본래의 맛과 형태를 유지한 상태로 해저에 도달할 수 있어 조사들이 선호하는 어종인 감성돔, 또는 참돔 등을
