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This invention discloses a flavoring process for spicy bean product strips, belonging to the field of food processing and bean product seasoning technology. The method first prepares a gated seasoning liquid containing an aqueous phase and a phase-change flavor-locking oil phase, ensuring the pH of the gated seasoning liquid is 6.0–6.6 under degassing and 4.4–4.9 under carbon dioxide pressure equilibrium. Then, the spicy bean product strip blanks and the gated seasoning liquid are placed in a pressure-vacuum circulating impregnation vessel, and a breathing-style flavoring cycle is sequentially performed, involving vacuuming, carbon dioxide pressure holding, rapid depressurization, and re-vacuuming. This causes the bean protein gel network to undergo a contraction-rebound gated change between the near-isoelectric point and degassing recovery stages, thereby forming an active pump to absorb flavor. After the cycle is completed, the mixture is cooled to below 25°C, causing the phase-change flavor-locking oil phase to gel in situ, locking in the fat-soluble spicy flavor.