The present invention relates to a method for increasing the yield of functional seasoning dried squid bond containing musculoskeletal collagen peptides, and more particularly, a pretreatment washing step of squid squid to remove intestines and immersed in running water to wash foreign substances and dirt； A pretreatment sterilization step of immersing the washed squid in a 200 ppm chlorine dilute solution to perform microbial bacterial sterilization； Pre-treatment step to cook the pre-sterilized squid for 2-20 minutes； Pre-seasoning seasoning step of seasoning ripe squid； A primary drying step of drying the first seasoned squid with a moisture content of 45-65% with low hot air for 6-16 hours at a low temperature of 45-65 degrees in a drying room； Primary freezing ripening step of rapidly freezing the dried dried squid at -18 degrees or more for more than 72 hours by the physical expansion due to the freezing of moisture contained in the primary dried squid； Taking out the frozen stored squid and thawing with a pan at 0-5 degrees； Immersion sterilization step of sterilizing the squid into the 200ppm chlorine dilution solution refrigerated thawed squid； A heating step of heating the submerged sterilized squid at a core temperature of 75-85 ° C .； A tearing step of tearing the heated squid； A second seasoning step of seasoning the torn squid； A secondary freezing ripening step of rapidly freezing the secondary seasoned squid at -18 ° C. or more for 144 hours or more to physically expand the squid meat by physical expansion due to freezing of moisture contained in the secondary seasoned squid； A second refrigerated thawing step of removing the frozen stored squid and thawing with a pan at 0-5 degrees； A third seasoning step of re-seasoning the chilled thawed squid； Refrigerated ripening step of ripening tertiary seasoned squid vegetables at 0-5 degrees for more than 8 hours； A second drying step of passing the refrigerated mature seasoned squid fish through a drier at
